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Invertase activity in fresh and processed honeys
Author(s) -
Serra Bonvehí Josep,
Soliva Torrentó Montserrat,
Muntané Raich Joan
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(200003)80:4<507::aid-jsfa558>3.0.co;2-5
Subject(s) - invertase , robinia , diastase , sucrose , food science , botany , biology , hydrolysis , chemistry , horticulture , biochemistry
The enzymatic activities of 147 samples of commercially produced Spanish polyfloral and monofloral honeys are reported. Important variations in invertase activity and peroxide accumulation were determined to obtain objective information related to honey quality. Variations from 4.04 ( Robinia pseudoacacia ) to 25.61 g sucrose hydrolysed per 100 g h −1 (SN) ( Castanea sativa ) and from 11.31 ( Erica vagans ) to 45.25 µg H 2 O 2 g −1 h −1 ( Hedysarum coronarium ) were detected, with a range from 10.57 to 46.2 SN in polyfloral honeys. Honeys from Erica spp had different invertase activities—high for E cinerea (18.3 SN) and low for E vagans (8.36 SN). The different heating processes of honey have been evaluated to determine the best treatment for preserving invertase activity. The hydroxymethylfurfural content is not a sufficiently good indicator of the degree of deterioration of honey. Another objective was to assess the use of invertase activity in honey quality legislation. © 2000 Society of Chemical Industry