Hydrogen peroxide is a pale blue chemical compound that is colorless when diluted. It is a very weak acid and has very effective oxidation properties. This compound is commonly known as oxygenated water. It has two important properties: whitening and disinfectant. Both of these features are utilized in many sectors. In the paper industry, hydrogen peroxide is used to whiten the paper, in the health sector, in the production of rocket fuel, in the production of toothpastes and hair dyes.

The use of hydrogen peroxide in the food sector is a matter that requires a lot of attention and has limitations. When hydrogen peroxide enters the human body with food, it creates serious health problems due to its strong oxidizing effect. In addition, if hydrogen peroxide comes into contact with food, it reacts immediately with organic compounds present in the foodstuff and has a carcinogenic effect.

In general, people think that this substance only turns into water and oxygen and leaves nothing behind, but this information is not correct. Indeed, there is no hydrogen peroxide, but the free radicals it leaves are harmful. However, due to its strong disinfectant effect, its use in the food industry is limited in some cases.

The use of hydrogen peroxide is strictly prohibited in direct contact with foodstuffs in our country. Some countries only allow the use of fresh fruits and vegetables at a concentration of 1 percent in surface disinfection.

In the food sector, two important properties of hydrogen peroxide are utilized: disinfecting and oxidizing. When processing dried figs, unfortunately, oxidation feature is utilized and figs are whitened. In this way, dark-colored figs of low quality are shown to be whitened and better quality. This creates unrivaled competition.

Hydrogen peroxide analyzes in dried figs are carried out by enzymatic method within the scope of chemical tests in authorized laboratories.