Comparison of Antioxidant Enzymes in Natural and Commercial Honey

Abstract

Honey is popular all over the world and used commonly in medicines and food. This study was designed to compare the natural and commercial honey for their antioxidant enzymes. In this study, 11 different honey samples were collected from different areas of Balochistan. The activity of different antioxidants like superoxide dismutase, peroxidase and catalase enzymes were measured and compared by standard curves of pure enzymes moreover, protein content was also determined by using Bradford Assay. Results showed that highest protein content was found in one of the natural honey samples (4.42 ± 0.02 U/mg) enzymes like superoxide dismutase showed highest activity of (4.93 ± 0.06 U/mg) secondly peroxidase activity of (0.34 ± 0.02 U/mg) and third catalase activity of (0.22 ± 0.01 U/mg) in different natural honey samples. The current study demonstrated that higher concentration of protein content and antioxidant enzymes were found in natural honey which means they are good source of antioxidants. Therefore, antioxidant enzymes can be used as markers for determining the purity and quality of honey.