Abstract

Yasuhiro Arii*, Kaho Nishizawa

Honey contains numerous sugars but a small quantity of Gluconic Acid (GA). GA influences the composition and activity of the intestinal microflora and exhibits antibacterial activity. Honey with high GA content is considered valuable in maintaining human health. However, measuring GA content has been technically challenging and expensive. Here, a method is introduced for screening honey with higher GA content by combining two simple and inexpensive methods. This screening method can be used for developing new processed foods that help us stay healthy