E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||4|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Evaluation of antioxygenic property of honey based on electrochemical sensing method
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: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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