Abstract

Author(s): Hanan Bosly, Abadi M Mashlawi, Fahdah Ayed Alshammari*, Hala A Siddiq, Gamal Mohamed, Zeinab Abdel Daim And Salama A Salama
1Department of Biology, College of Science, 2Environment and Nature Research Center, Jazan University, Jazan 45142, 3Department of Biology, College of Science, Northern Border University, Arar 73241, 4Department of Physical Sciences, Physics Division, College of Science, 5Department of Human Anatomy, Faculty of Medicine, 6Department of Biology, Darb University College, Jazan University, Saudi Arabia, Jazan 45142, Saudi Arabia, 7Department of Zoology, Faculty of Science, Damanhur University, Damanhur, Egypt

Correspondence Address:
Fahdah Ayed Alshammari, Department of Biology, College of Science, Northern Border University, Arar 73241, Saudi Arabia, E-mail: Fahdah.ayed@nbu.edu.sa

Honey is a natural product produced by bees. It is a sweet and highly viscous product. Honeybees collect flowers nectar or plant-sucking insects' secretions and secrete their enzymes to make honey. One of the main enzymes in honey is diastase. It can split the starch in the nectar into dextrin and maltose. Diastase is a useful indicator of the freshness and quality of honey. Many factors can affect in its activity. In this study, we measured the diastase enzyme's action in four types of Sidr honey, South Saudi Sidr honey, Anab Sidr honey, Pakistani (Kashmiri) Sidr honey and Yemeni Sidr honey by using ultra violet visible spectroscopy system. The mean values were 32.37 IU/kg, 26.86 IU/kg, 17.28 IU/kg and 16.37 IU/kg respectively. We found that the South Saudi Sidr honey has a high diastase number activity compared to other tested honey.

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