Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey

Belay, Abera; Haki, Gulelat Desse; Birringer, Marc; Borck, H.; Lee, Young Chul; Kim, Kyung Tack; Baye, Kaleab; Melaku, Samuel

doi:10.1007/s13197-017-2713-6

Cited by 34 publications

(34 citation statements)

References 35 publications

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“…According to [48], honey's enzyme content may differ based on the age of the bees that vary in race, the nectar gathering time, the colony's physiological period, the quantity of nectar flow and its sugar content and pollen consumption. The diastase enzyme activity of A. mellifera honey with extrafloral nectar was higher than the previous report on Azerbaijan honey (9.69 Schade units) [39], Ethiopian honey (13.60 Schade units) [49], and comparatively similar to Venezuelan honey (16.13 Schade units) [31] and Algerian honey (15.10 Schade units) [50].…”

Section: Resultscontrasting

confidence: 68%

The Honey Quality of Apis mellifera with Extrafloral Nectar in Lombok West Nusa Tenggara Indonesia

Erwan

Harun

Muhsinin

2020

JoSSEd

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The purpose of the present study was to analyze Apis mellifera honey's quality given extrafloral nectar feed from Arenga pinnata sap and Cocus nucifera sap as stimulatory nutrition. The chemical compositions of honey, such as reducing sugar content, sucrose content, the acidity of honey, moisture content, and diastase enzyme activity, were measured. The comparison between A. mellifera honey's chemical compositions on Arenga pinnata sap and Cocus nucifera sap ware was analyzed using the student t-test (GraphPad Instant Statistical Program). The result from the analysis of reducing sugar content showed that the A. mellifera honey from Cocus nucifera sap (73.69± 0.21%) had a higher (P<0.05) than the Arenga pinnata sap (60.15±2.13%). The significant diﬀerences (P<0.05) in the acidity of A. mellifera honey from Arenga pinnata sap (43.00±7.48) compared with Cocus nucifera sap (22.00±2.14). The sucrose content, moisture content, and diastase enzyme activity were not significant differences between the A. mellifera honey from Arenga pinnata sap compared with the A. mellifera honey from Cocus nucifera sap. In conclusion, the chemical compositions of A. mellifera honey with extrafloral nectar (Arenga pinnata sap and Cocus nucifera sap) are good quality and indicate that the honey falls under the limits of international standards. The A. mellifera honey from Cocus nucifera sap has a higher sugar reduction content and lower acidity than the A. mellifera honey from Arenga pinnata sap

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Section: Resultscontrasting

confidence: 68%

The Honey Quality of Apis mellifera with Extrafloral Nectar in Lombok West Nusa Tenggara Indonesia

Erwan

Harun

Muhsinin

2020

JoSSEd

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“…A significant difference (p<0.05) was observed among the honey sample. Belay et al [ 73 ] reported the diastase activity of monofloral honey (4.94 ± 0.66 Schade units), which was in agreement with this finding. The difference in diastase activity depends on the nectar collection period, the physiological period of the colony, and pollen consumption [ 74 ].…”

Section: Resultssupporting

confidence: 79%

“…It decreases due to excessive storage and heating of honey [ 46 ]. Some honey types have also low diastase, naturally [ 73 ]. Diastase activities of Schefflera abyssinica and polyfloral honey of the current study were 4.10 ± 0.30 and 5.21 ± 0.17 Schade units, respectively ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

Hailu

Belay

2020

PLoS ONE

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Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey ( Schefflera abyssinica ) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% ( Coffea arabica ) to 23.2% ( Schefflera abyssinica ). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H 2 O 2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.

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“…We noted that 100% of fresh honey samples studied contained ID ≥ 8 Schade units. The enzyme activity in honey from the same floral origin can possibly vary, due to the plant's nectar secretion quality and quantity, which was influenced by the contribution of the environment and the presence of different geographical races of bees, which is mainly governed by biotic and abiotic factors (Adgaba et al, 2017;Belay et al, 2017).…”

Section: Effect Of Heating On Hmf Contentsmentioning

confidence: 99%

The Quality of Honeys Influenced by the Traditional Heating Method

Haouam¹,

Dailly²,

Bruneau³

et al. 2019

J microb biotech food sci

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In this study, three parameters (hydroxymethylfurfural, diastase activity and invertase activity) were used to evaluate the quality of twenty samples of multifloral honey from northern Algeria heated by a traditional method (conventional heating in a water bath at 100 °C) for five treatment periods (2, 4, 6, 8 and 16 min). The assay was carried out with honey samples whose initial HMF, diastase activity and invertase activity values were within the recommended food authority limit. HMF was determined by HPLC, diastase was measured with Phadebas and invertase was determined using the Siegenthler method. During heating, it was observed an increase in the HMF related to an increase in temperature, but still below the international standard limit (40 mg.kg-1). Diastase activity and invertase activity also decreases during heating. However, invertase is more heat-sensitive and heating time than diastase and HMF, and it's an important parameter to determine if honey has been submitted to heating. Therefore to liquefy honey we can use this method but with a low temperature and a short time because time has a deep impact on the quality of heating treatment of honey.

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Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey

Cited by 34 publications

References 35 publications

The Honey Quality of Apis mellifera with Extrafloral Nectar in Lombok West Nusa Tenggara Indonesia

The Honey Quality of Apis mellifera with Extrafloral Nectar in Lombok West Nusa Tenggara Indonesia

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

The Quality of Honeys Influenced by the Traditional Heating Method

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