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The composition of honey depends mainly on climatic and environmental conditions and the diversity of the plants from which they are harvested. Due to its unique taste, nutritional value and health promoting properties, honey has a valued place in the human diet. The physicochemical, biochemical and antibacterial properties of Indian honey samples with special reference to their non-conformity was evaluated. The results revealed that no honey samples showed near to ideal characteristics of Bureau of Indian Standards (BIS). Honey samples were collected from the bee boxes of Nirmala College for Women, Coimbatore, India. The collected samples were stored at ambient temperature until analysed. A commercially available Patanjali honey was obtained from local market of Wayanad, Kerala, India for comparison. The physical and biochemical parameters of the apiary honey were much lower than the market honey. The Apiary honey showed zone of inhibitions against microbes whereas anti-microbial activity was absent in the market honey. The hydrogen peroxide scavenging assay and the 2,2'-azino-bis 3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay was high in the apiary honey. The study concludes that the values obtained for all physical and biochemical parameters were within the range recommended by Codex Alimentarius Commission.

Characterization of Honey Produced by Apis cerana indica, Reared in the College Campus, Coimbatore, Tamilnadu, India