Determining Antioxidant Activity in Honey as a Result of Haber-Wais Reaction

Abstract

The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. Bee honey is the most popular bee product by human [2]. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxyl methyl furfural (HMF), Maillard reaction products, etc. The antioxidant activity of honey largely depends on the content of micro biogenic elements. The aims of this paper are to present the complex role of micro biogenic elements in the human. It is especially important to point out micro biogenic elements that can act both as antioxidants and as pro-oxidants, such as Cu. Cu acts as antioxidant because it is an integral part of some enzymes involved in the antioxidant activity of the organism. Cu in honey also acts as a pro-oxidant through Haber-weis reaction with L-ascorbic acid also present in honey. In addition to being an essential micro-nutrient Cu is potentially very hazardous because of the capacity change in oxidation state leading to the initiation of the reaction in which free radicals are formed. Therefore, the balanced intake of copper and other trace elements in the human body is very important. Therefore, changes in the antioxidant activity of food are the result of chemical changes in antioxidant active compounds present in the food product.