Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H(2)O(2) Production and Honey Antibacterial Activity: A Perspective

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H(2)O(2) produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H(2)O(2) is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H(2)O(2) could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H(2)O(2) production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H(2)O(2) generation.