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Comb honey and processed honey of Croton macrostachyus and Schefflera abyssinica honey differentiated by enzymes and antioxidant properties, and botanical origin by Mahder Mulugeta; Abera Belay is a Medicine article available to read on EtoBox.

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In this study, comb and industrially processed honey samples collected from Bonga forest were investigated in relation to Melissopalynology and enzyme content, antioxidant and physicochemical properties. Melissopalynology categorized honey samples as __Croton macrostachyus__ and __Schefflera abyssinica__ honey. The physicochemical properties of the honey were determined using the Association of Official Analytical Chemists (AOAC) and International Honey Commission (IHC) methods. The enzymatic and antioxidant properties of honey were evaluated using the spectrophotometric method. The highest enzyme activity was observed in __Croton macrostachyus__ comb honey (diastase = 7.44 ± 0.13°Schade and invertase = 13.97 ± 0.2 Invertase number (IN). __Croton macrostachyus__ processed honey exhibited the highest values in flavonoids (83.36 ± 1.65 mg Catechin equivalents (CEQ)/100g)), Ferric reducing antioxidant power (FRAP) (69.94 ± 1.0 mg Ascorbic acid equivalents (AAE)/100g), and Inhibitory Concentration (IC~50~) (136.3 ± 0.00 mg/ml), while __Schefflera abyssinica__ comb honey had stronger 1,1-diphenyl-2-picrylhydrazyl radical scavenging (DPPH) (49.47 ± 0.00%) activity. The principal componen

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Author

Mahder Mulugeta; Abera Belay

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Medicine (Physical Sciences)