~ 306 ~ Journal of Entomology and Zoology Studies 2022; 10(1): 306-311 E-ISSN: 2320-7078 P-ISSN: 2349-6800 www.entomoljournal.com JEZS 2022; 10(1): 306-311 © 2022 JEZS Received: 15-11-2021 Accepted: 19-12-2021 Waykar Bhalchandra Professor, Department of Zoology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra, India Mahesh A Joshi Department of Zoology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra, India Nilesh Jawalkar Department of Zoology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra, India Corresponding Author: Waykar Bhalchandra Professor, Department of Zoology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra, India Enzyme activity of raw honey harvested from different localities of Kannad region, Aurangabad District (M. S.), India Waykar Bhalchandra, Mahesh A Joshi and Nilesh Jawalkar DOI: https://doi.org/10.22271/j.ento.2022.v10.i1d.8950 Abstract The present study deals with the enzyme activity of honey samples harvested from three different locations in the Kannad region of Aurangabad district (M. S.), India. Diastase and invertase activity was analyzed by using Schade et al., (1958) and Siegenthaler (1977) method respectively. Results clearly indicate that the honey harvested from agricultural and forest areas show the highest enzyme activity than the roadside area. The values of enzymes in honey were varied from location to location. This study also clearly demonstrates thin viat honey harvested from the Kannad region was fresh and unheated because the honey samples have more enzyme activity. The values of diastase and invertase were within the quality regulation limits proposed by Codex standards. Keywords: Raw honey, diastase, invertase, enzyme activity, honey quality, Kannad region Introduction Honey is a sweet viscous food made by honeybees from the sugary secretions of plants, such as nectar by regurgitation, enzymatic activity and water evaporation as well as stored in wax structures called honeycombs [1] . Honey contains small amounts of different enzymes and the most important ones being diastase (α- and β-amylase), invertase (α-glucosidase), glucose oxidase, catalase and acid phosphatase, which comes from the nectar sources, salivary fluids and the pharyngeal gland secretions of the honeybee. The enzyme content in honey is one of the characteristics which make honey or its products different from other sweeteners. The biochemical composition of honey varies greatly and it mainly depends on the floral, regional and climatic conditions. Because of the great variation, a lot of research has been carried out to classify and identify the origin of honey in relation to its physical and biological properties. To our knowledge, the very limited study was carried out on the relationship between the biochemical (enzymes) and nutritional components of honey. Often, the major concern of honey consumers, regardless of honey origin, is the quality of honey. This relationship is very important for the food processing industry, particularly for those industries using honey as an ingredient in their food products [2] . The enzymes are closely related to the nutritional content and honey freshness. Even though enzymes are present in very small amounts, they have a significant effect on the quality of honey. This is because of the enzymes would significantly affect the protein content, free amino acid profile and acidity of honey samples. Mostly, enzymes found in honey samples were secreted from bee salivary fluids namely oxidases, catalases and amylases [3] . These enzymes would break down complex sugars into simple sugars such as fructose and glucose. Because of fermentation, the simple sugars might also be further catalyzed into alcohol and acetic acid under an appropriate amount of moisture content at the right temperature. Besides affecting the pH value, the activity of enzymes might change the flavour and aroma of honey after fermentation [2] . Since enzymes are present in trace amounts, many studies are likely to focus on sugar composition to determine honey origin [4] . Besides as macronutrient, the composition of monosaccharide and disaccharides as well as their ratios could be used to determine the degree of honey maturity. Usually, ripen honey samples have lower disaccharides such as sucrose and maltose content than those from honey harvested at an earlier stage. This is because most of the disaccharides have been converted into monosaccharides by the action of enzymes. Hence, the predominant sugars and their ratios are crucial parameters for honey characterization [2] .