Journal ArticleDOI
Diastase, invertase and beta-glucosidase activities in fresh honey from north-west Spain
TLDR
Correlationships were found between invertase and diastase activities (r = 0.878) and between inverts and β-glucosidase activities(r =0.871).Abstract:
SUMMARYDiastase (α- and β-amylase), invertase (sucrase or α-glucosidase) and β-glucosidase activities in 46 samples of unheated, commercially purchased Galician (north-west Spain) honeys were determined spectrophotometrically. The honeys were from Eucalyptus sp. (25), Rubus sp. (2) and Castanea sativa (1), or multifloral in origin (18). The mean value for diastase (Gothe scale) was 19.3 ± 6.99 (10.6–38.0), for invertase it was 128.3 ± 31.90 (68.7–225.4) μmoles p-nitrophenyl glycoside hydrolysed/kg honey/min, and for β-glucosidase it was 110.8 ± 19.89 (80.3–176.4) μmoles p-nitrophenyl glycoside hydrolysed/kg honey/min. Correlationships were found between invertase and diastase activities (r = 0.878) and between invertase and β-glucosidase activities (r = 0.871). Comparisons between these values and those obtained by other authors are discussed.read more
Citations
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Journal ArticleDOI
Chemical and physical parameters of Andalusian honey: classification of Citrus and Eucalyptus honeys by discriminant analysis
TL;DR: In this article, the characterization of two types of Andalusian unifloral honey (Citrus spp. and Eucalyptus spp.) was carried out on the basis of their physicochemical properties: moisture, hydroximetylfurfural, diastase, pH, free acidity, lactone acidity and electrical conductivity.
Journal ArticleDOI
Invertase activity in honey
TL;DR: The results show that invertase activity varies considerably in the different honey types, and Robinia, Arbutus, Citrus, Erica and Rosmarinus have the lowest values and the two honeydew honeys the highest (more than 18).
Journal ArticleDOI
Carbohydrate composition of Spanish unifloral honeys
E. de la Fuente,Ana I. Ruiz-Matute,Rosa María Valencia-Barrera,Jesús Sanz,I. Martínez Castro +4 more
TL;DR: Several carbohydrates were found to be characteristic of the most important honey types, although their concentrations in honey do not allow an unambiguous classification of the main unifloral sources.
Journal ArticleDOI
Determination of non-volatile compounds of different botanical origin Brazilian honeys
L.S.M. Costa,M.L.S. Albuquerque,Luiz C. Trugo,L.M.C. Quinteiro,Ortrud Monika Barth,Mariana Carvalho Ribeiro,C.A.B. De Maria +6 more
TL;DR: The majority of the samples showed adequate water and HMF contents indicating the use of good practices by beekeepers in Brazil, and Xerotolerant yeasts may be responsible for higher total acidity and ratios below 1 for fructose/glucose found in some samples.
Journal ArticleDOI
Honey moisture reduction and its quality
Iqbal Singh,Sukhmeet Singh +1 more
TL;DR: The paper discusses about the different honey moisture reduction systems designed by research workers as well as beekeepers at farm level and the different quality parameters affected by thermal treatment of honey.
References
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Journal ArticleDOI
Methods of Melissopalynology
TL;DR: This edition of Methods of melissopalynology is republished with minor corrections and updating, and with two significant additions.
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Aging of Honey
TL;DR: In this article, the diastase number and hydroxymethylfurfural content were determined for 115 honeys at 4,16, and 28 months after their extraction.
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Classification of honeys by principal component analysis on the basis of chemical and physical parameters
Alina Krauze,Romuald I. Zalewski +1 more
TL;DR: In this article, chemical and physical parameters of nectar and honeydew honeys were determined and the results were analyzed statistically by the method of principal component analysis, where the most important first principal component was strongly associated with the value of electrical conductivity, the contents of ash, free acids and proline, as well as with the pH and the diastase number.
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Diastase activity and hydroxy-methyl-furfural in honey and their usefulness in detecting heat alteration
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Alberta honey composition
TL;DR: In this paper, fresh honey samples from the province of Alberta, Canada were removed by filtration and stored frozen until analysis for moisture, enzymes (α- and β-glucosidase, diastase), 5-(hydroxymethyl)-2-furaldehyde, proline, free and lactone acidity, ash and carbohydrate composition to establish original values for authentic Alberta honey.