Evaluation of antioxygenic property of honey based on electrochemical sensing method

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.