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Honey is a traditional, high-quality and health-promoting natural food product. Honey is also used in medicine due to its antibacterial and anti-inflammatory properties as well as antioxidant activities.
Like every food offered for sale, honey, like its product, must have a certain quality determined by the relevant legislation. Appropriate organoleptic and chemical parameters can only be achieved by proper preparation, processing and storage of honey. The main quality parameters of honey are: diastase activity, proline concentration and electrical conductivity, as well as free acid, hydroxymethylfurfural (HMF) and sucrose content.
Honey offered for consumption should not contain any strange taste, odor or foodstuff. It also cannot be heated in a way that has not begun to ferment or will destroy or significantly inactivate natural enzymes.
Diastase (α-amylase) is one of the dominant enzymes alongside invertase and glucose oxidase added to honey by the bee during the collection and maturation of flower nectar. One unit of diastase activity is defined as the amount of α-amylase that will convert 0.01 gram of starch to the predicted endpoint in one hour at 40 °C.
Diastase number is used as an indicator of the freshness of honey. It is also a parameter used to determine whether honey is heated intensely during processing, as enzymes are sensitive to heating and storage factors.
