Evaluation of antioxygenic property of honey based on electrochemical sensing method

¹ College of Materials and Environmental Engineering, Hangzhou Dianzi University, Hangzhou 310018, PR China
² Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences Beijing 100093, PR China
³ Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, PR China

^* Corresponding author: fuli@hdu.edu.cn

Abstract

Antioxidant capacity of antioxidants is very important in food science. In this paper, we proposed a fast and low-cost antioxidant capacity evaluation method based on an electrochemical detection platform. Silver ions and chitosan were used to synthesize a hydrogel as the electrochemical detection platform. The depolymerization of hydrogel caused by Fenton solution can be hindered by the antioxidants. Therefore, the electrochemical signals of silver ions can be used to measure the antioxidant properties of honey. Jujube honey, linden honey, locust honey and wattle honey were submitted to evaluation. Results indicates the antioxidant capacities of the four honeys follows following order: Jujube honey > linden honey > locust honey > wattle honey.