Keywords : Honey bee


A Biochemical Study of Multiple Types of Honey Bees

Zahra I. Dallal Bashi

Rafidain Journal of Science, 2014, Volume 25, Issue 4, Pages 92-103
DOI: 10.33899/rjs.2014.88663

The present study was performed to detect the biochemical properties of ten types of honey bees (Black Bean, Forests, Rosemary, Thyme, Citrus, Willow, Acacia, Sidr, Pine and Mountain) which were collected from different pasture areas. The level of glutathione, malondialdehyde, activity of acid phosphatase, calcium, glucose, total protein and albumin were measured.
The results showed a significant increase in the glutathione and calcium level and a significant reduction in the malondialdehyde of dark honey samples (honey of forests, pine and Black Bean) compared with other honey types. Honey with more acidity (Citrus and Willow) showed a significant increase in acidic phosphatase compared with other samples. The results also showed a significance increase in glucose level and a significant reduction in the level of total protein and albumin for honey types (Acacia, Rosemary, Willow, Citrus and Thyme) compared with other types (forests, Black Bean, Mountain, pine and Sidr).
In conclusion, honey varies in its components according to the variation in flowers nectar and this leads to a variation in its biochemical components even in a low ratio. In addition to the superiority of the dark honey type (forests, pine and Black Bean) in antioxidants and food value comparison with other light-color honey samples (Citrus, Willow, Acacia and Rosemary).