Monash University

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Reason: Under embargo until March 2023. After this date a copy can be supplied under Section 51(2) of the Australian Copyright Act 1968 by submitting a document delivery request through your library

Production of hydrogen peroxide by redox-active ingredients in beverages

posted on 2022-03-08, 03:02 authored by DILINI BOPITIYA
Functional beverages are highly consumed worldwide and can contain multiple ingredients including anti-oxidants, with the intention of synergistically boosting health effects. However, the redox chemistry of mixtures of anti-oxidants is poorly understood. This study explores how functional beverages (Energy and sports drinks, and orange juice) can produce hydrogen peroxide (H2O2) in the presence of oxygen. In spite of its presumed anti-oxidant activities, the production of H2O2 is strongly potentiated by ascorbic acid and modulated by other anti-oxidants. Elevated levels of H2O2 were found in some synthetic formulations (i.e. Energy drinks) and natural extracts (i.e. orange juice). The presence of proteins provided effective suppression of H2O2 as was demonstrated in orange juice using a non-nutritional protein fraction prepared from mustard seed.


Campus location


Principal supervisor

Louise Bennett

Additional supervisor 1

Jie Zhang

Year of Award


Department, School or Centre



Doctor of Philosophy

Degree Type



Faculty of Science