Enzyme activity: By Dr. Abera Belay

The activity levels of enzymes, hydroxymethylfurfural (HMF), and amino acids in honey are generally low but play a crucial role in determining honey quality. This study investigated the enzyme activities, amino acid profiles, and HMF content of Ethiopian monofloral honeys. Diastase, invertase, and HMF were analyzed following the Harmonized International Honey Commission methods, while amino acids were assessed using an amino acid analyzer (HPLC). Diastase activity ranged from 3.91 ± 0.730 (Schefflera abyssinica) to 13.6 ± 2.30 [Becium grandiflorum (Lalibela)], and invertase ranged from 36.5 ± 1.93 (Leucas abyssinica) to 4.85 ± 2.36 (Schefflera abyssinica). HMF levels were 0 ± 0 (Hypoestes and Leucas abyssinica) to 3.37 ± 1.73 (Croton macrostachyus). Significant variations were observed in diastase content among Schefflera abyssinica honeys, despite their shared botanical origin, as well as in invertase and diastase activities among Becium grandiflorum honeys. The geographical race of bees and the location of hives were found to influence enzyme activity. The lower enzyme levels could be an intrinsic characteristic of Ethiopian honey. Therefore, enzyme activity alone may not serve as a reliable quality indicator for Ethiopian honey. In addition to diastase and invertase activity, HMF parameters should also be considered in the quality control of Ethiopian honeys.
For further reading: https://link.springer.com/article/10.1007/s13197-017-2713-6