The authors wish to thank Dr. Ana Lúcia Tasca Gois Ruiz from CPQBA-UNICAMP for her kind support. “
“Honey is a sweet, viscous fluid, elaborated by bees from the nectar of plants and stored in their combs as food (Matei, Birghila, Dobrinas, & Capota, 2004). Bees and plants are known as the primary sources of components as carbohydrates, water, traces of organic acids, enzymes, amino acids, pigment

and other compounds such as pollen and wax (which arise during honey maturation), that ends resulting in the honey complex matrix (Torres et al., 2005). Because of its high complexity, the chemical analysis of honey implicates a considerable challenge. This analysis is important due to three main purposes: PCI-32765 order (1) to determine its geographical and botanical origin, (2) to verify adulteration and (3) to identify pharmacological active compounds. The first and second points assist with certification of quality of the product, which is commonly used as a food product; and the third purpose allows the examination of the content for the use of honey in medicinal purposes (Franchini, Matos, Colombara, & Matos, 2008). One of the most important vitamins present in honey is the vitamin C (ascorbic acid). The ascorbic NLG919 mw acid (AA) is known for its reductive properties, for its use

as an antioxidant agent in food and drinks, as well as for its importance for therapeutic purposes and biological metabolism. The literature indicates that human beings consume between 15 and 50 mg of ascorbic acid in a period of 24 h (Matos, Augelli, Lago, & Angnes, 2000). Beyond its function in collagen formation, the vitamin C is known to increase absorption of inorganic iron, to help the formation of the connective tissue, bones, teeth, blood vessels walls and to assist the body in assimilating amino acids. Also vitamin C has

been used for the treatment of the common cold, mental illnesses, infertility and cancer (Matei et al., 2004). The determination of ascorbic acid is generally based on its reducing properties or on its capacity to produce coloured substances. In the literature, several methods such as volumetric, Oxymatrine chromatographic, enzymatic, eletroanalytical and spectrophotometric (Augustin et al., 2006, Ferreira et al., 1997 and Matos et al., 1998) can be found; the last one is the most used, despite the inconvenience of the simultaneous determination of dehydroascorbic acid, which is one of its oxidation products. Therefore, due to the recent advances in the food and pharmaceutical industries and the need for nutritional assessment, the development of a selective, simple, and accurate method to determine AA has been being researched (Burini, 2007 and Kim et al., 2002). Due to its selectivity and sensitivity, an electrochemical method to determine ascorbic acid has been a subject of considerable interest.