Enzymes activities, hydroxymethylfurfural content and pollen spectrum of some Algerian honey

Abstract

Forty honey samples from Apis mellifera were collected in different parts of Algeria during 2007 to 2010 and were analysed for parameters including hydroxymethylfurfural (HMF), invertase and diastase activities. The spectra of pollen of the honeys collected in those areas were also studied. The results show that the amylase activity ranged from 4.40 to 30.15 DN, with only one sample having a low diastase number than 8 DN. The invertase activity ranged from 0 to 138.38 UE. Invertase is generally present in small amounts and is inactivated by heating. The HMF values in our study were low (<40 mg/ kg). 85% of samples (34 samples) had a HMF content less than 15 mg/kg HMF. The results of mellissopalynology show that the NPG/10 g for all samples of honey ranged from 8 × 10 3 to 2.01 × 10 6 ; all samples studied are original flower honey. We also note that the dominant pollen in the majority of samples was: pollen of Eucalyptus, Trifolium sp, Echium sp, Hedysarium corornarium and to a lesser extent, Asteraceae (mostly Carduus), Apiaceae, Ericaceae, Rosaceaeare and Rutaceae. In general, the samples were found to meet the requirements of the international honey standards.

From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey

“…Undoubtedly, some studies have been carried out on honey in Algeria [21][22][23][24][25][26][27][28][29][30][31]. This was also the case for neighboring countries such as Morocco and Tunisia [32,33].…”

Research on Honey Crystalization

“…The installation of this process is undesirable because honey taste changes, but may occur also the development of microorganisms that can form toxic compounds such as ethyl alcohol and carbon dioxide [ 19]. The acidity can influence the stability and self life of honey [ 13]. The acidity of the honey samples does not var y much because there not has be installed an fermentation process in the 30 days of examination.…”

“…The fructose / glucose ratio is a quality index and shows the ability of honey to crystallize [10][11][12]. The honey crystallization capacity is due to the lower solubility of glucose in water compared to fructose [13]. More the fructose / glucose ratio is slightly above 1, more fast crystallized the honey, and the more it touches the 1.5 value in case of the acacia honey, it crystallized harder [14].…”

“…The glucose / water ratio is considered as a parameter as important as the fructose/ glucose ratio. Honey is less crystallized when the glucose / water ratio is less than 1 and crystallizes more quickly or completely when this ratio exceeds 2 [10,13]. Crystallization, in the case of honey, is a natural process by which honey passes from the liquid state, which flows, to * email: laura.scripca@fia.usv.ro a semi-solid state.…”

Aktywność i stabilność termiczna diastazy występującej w podkarpackich miodach odmianowych

“…Ilość enzymów dodanych przez pszczoły do miodu jest zależna nie tylko od stanu zdrowia i wieku pszczół, ale również od plonowania roślin [7]. Zawartość enzymów w miodzie może być mniejsza podczas intensywnego okresu pożytkowego, gdy pszczoły robotnice nie nadążają z wytwarzaniem miodu [3]. Obecność enzymów, takich jak α-i β-amylaza, katalaza, inwertaza, maltaza, glukooksydaza, kwaśna fosfataza i lizozym została potwierdzona w miodach odmianowych [13].…”