Comparing honey quality by estimating the activity of diastase enzyme for honey samples in the Saudi markets

Abdel Daim, Zeinab; Mohsen, Abeer; Awad, Samira; Elmashay, Alawia; Rawwash, Ahmed A.; Ghaly, Waleed A.

doi:10.21608/jmals.2023.318766

Comparing honey quality by estimating the activity of diastase enzyme for honey samples in the Saudi markets

Document Type : Original Article

Authors

¹ Biology Department, Al Darb University College, Jazan University, K.S.A

² Department of Microbiology and Chemistry, Faculty of Science, Al-Azhar University, Assiut, Egypt

³ Physics Department, Faculty of Science, Jazan University, K.S.A

10.21608/jmals.2023.318766

Abstract

A honey's quality is determined mostly by the activity of its enzymes. The objective of this work is to compare the quality of seven kinds of honey from three countries by measuring the activity of diastase enzyme activity number using UV / VIS Spectroscopy devices. All types are found all over the Kingdom of Saudi Arabia markets. These types were represented by Sidr honey; Saudi Sidr honey (wild and south), Yemen Sidr honey Kashmiri Sidr honey, and Talh honey including Saudi Talh and Yemen Talh honey. Black acacia honey was included Saudi type only. The obtained result revealed a remarkably significant increase in the average value of diastase number (DN) activity (estimated by using UV / VIS Spectroscopy devices) in Saudi Talh honey (STH) and Saudi Sidr wild honey (SSWH) were 70.66, 60.13 respectively. However, the average DN activity in Saudi Sidr South honey (SSSH) had approximately the half number of SSWH (32.16), while the DN activity of Saudi black acacia (SBAH) and Yemen Talh honey (YTH) was approximately the same (26.74,24,53) respectively. The lowest average value of DN activity was recorded in Yemen Sidr honey (YSH) and Kashmiri Sidr honey (17.17, 17.4) respectively. In conclusion, STH and SSWH have the greatest DN activity which reflects their potential vital role among different kinds of honey in K.S.A. The DN activity is necessary to enhance the nutritional the honey.