Abstract
Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.
Highlights
Honeybees tirelessly collect nectar and pollen to produce the natural substance known as honey. e humankind who has noticed this natural product has used it as both food and medicine since ancient times [1]
If this natural product is not exposed to heat treatment and left in its natural state, it is called raw honey [1], but this transforms into a crystallized form
Many quality parameters of processed honey were identified by standardization committees such as International Honey Commission (IHC), Codex Alimentarius Honey Standard, and the European Union Honey Directive, this situation is not the same for raw honey [5,6,7]
Summary
Honeybees tirelessly collect nectar and pollen to produce the natural substance known as honey. e humankind who has noticed this natural product has used it as both food and medicine since ancient times [1]. E humankind who has noticed this natural product has used it as both food and medicine since ancient times [1]. If this natural product is not exposed to heat treatment and left in its natural state, it is called raw honey [1], but this transforms into a crystallized form. Many quality parameters of processed honey were identified by standardization committees such as International Honey Commission (IHC), Codex Alimentarius Honey Standard, and the European Union Honey Directive, this situation is not the same for raw honey [5,6,7]. It seems that the quality parameters are not sufficient to distinguish between raw and processed honeys, and the optimal situations of raw honeys have not been adequately emphasized in the literature
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