Comb honey and processed honey of and honey differentiated by enzymes and antioxidant properties, and botanical origin.

In this study, comb and industrially processed honey samples collected from Bonga forest were investigated in relation to Melissopalynology and enzyme content, antioxidant and physicochemical properties. Melissopalynology categorized honey samples as and honey. The physicochemical properties of the honey were determined using the Association of Official Analytical Chemists (AOAC) and International Honey Commission (IHC) methods. The enzymatic and antioxidant properties of honey were evaluated using the spectrophotometric method. The highest enzyme activity was observed in comb honey (diastase = 7.44 ± 0.13°Schade and invertase = 13.97 ± 0.2 Invertase number (IN). processed honey exhibited the highest values in flavonoids (83.36 ± 1.65 mg Catechin equivalents (CEQ)/100g)), Ferric reducing antioxidant power (FRAP) (69.94 ± 1.0 mg Ascorbic acid equivalents (AAE)/100g), and Inhibitory Concentration (IC) (136.3 ± 0.00 mg/ml), while comb honey had stronger 1,1-diphenyl-2-picrylhydrazyl radical scavenging (DPPH) (49.47 ± 0.00%) activity. The principal component analysis revealed that enzymes can be associated with comb honey, and antioxidants with processed honey. Thus, comb and processed honey can be differentiated based on the enzyme level, and and honey can be identified using pollen analysis.