Determination of the invertase activity in honey samples as the indicator of the authenticity of honey by UV/VIS spectrophotometric method

Chemia Naissensis Volume 4, No.2 (2021) (стр. 93-103) 

АУТОР(И) / AUTHOR(S): Danijela Kostić, Biljana Arsić, Jelena Mrmošanin, Snežana Spasić and Aneta Georgijev


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DOI: 10.46793/ChemN4.2.93K


Honey is a food consumed by humans of different ages, medical conditions, and professional orientations due to its high health and nutritional properties. Due to other purposes, honey sometimes must be treated, and its values should not be lost. Adulteration of honey is frequently found on the market nowadays, so accurate methods must be used to search for honey-like products. Invertase activity is a good indicator of freshness, thermal treatment, and honey authenticity. A fast UV/VIS spectrophotometric method was modified for the implementation in the food industry for rapid determination of invertase activity of honey samples.


invertase, honey, authenticity, etalon.


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