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Specialized Honey LFaboratory

Qualitative potentials of bee products

Influential factors in the production of bee products are the type and species of bees, processing time by bees, plant flora of the beekeeping area and honey production, environmental conditions and honey production season. The quality of honey produced by bees until consumption depends on the conditions of production by bees, the conditions of honey collection and secondary processing, and the storage conditions and shelf life of honey. In last two decades, people try to use natural food and herbal medicine, natural and high quality honey, and other bee products.

The results of various researches have shown that the conditions in the hive such as space, population density of bees or genetic predisposition of bees can affect some parameters affecting the quality factors of honey and propolis and so on. Various studies have concluded that the composition of nectar, especially enzymes can be directly related to the quality of honey and help to better processing of development and ripening of honey.

Based on various clinical researches, it has been determined that natural honeys with effective substances such as enzymes, polyphenols and antioxidants have a good effect in the prevention and treatment of various diseases. Good quality honey can keep active organs such as the liver, kidneys and pancreas healthy. Increasing immunity and physical strength are other benefits of high quality natural honeys that today due to the type of human nutrition can provide effective help in quality of life.This valuation is directly related to the quality of honey and consumers are looking for high quality products.

Soren Tech Toos Laboratory, after more than 15 years of research on bee products and performing quality tests, can classify and grade honey as a food-drug based on its biological factors such as enzymes, total polyphenol content, antimicrobial activity, proline content and other for the actual honey qualification. Our setup tests allow the manufacturer to provide a product with defined characteristics to its customers and also this is a good opportunity for diversified pricing based on quality, rating and more revenue. On the other hand, the customers can buy honey based on the grade, quality and financial capacity.

Soren Tech Toos Laboratory is fully prepared to evaluate the quality of honey, propolis, royal jelly and pollen for producers, traders and consumers.

We can classify any honey according to biological and physicochemical factors related to honey production region and honey activity.  For example, if the honey is produced in region with various herbal medicinal plant, this honey has high amount of polyphenol with antioxidant and biological activity. If the honey ripping process is done under normal condition by honey bee, the honey has proper amount of enzymes such as amylase, invertase, glucose oxidase, peroxidase and other ones.  Therefore, grading honey based on natural honey factors allows the producer to plan production and produce a good quality product.

We can analysis and grading the honey according to the following factors:

No. Group Factor Type of experiment
1.         Enzyme Diastase (amylase) qualitative and  quantitative measurement (spectrophotometry)
Invertase quantitative measurement  (spectrophotometry)
Glucose oxidase quantitative measurement  (spectrophotometry)
Peroxidase quantitative measurement  (spectrophotometry)
Protease quantitative measurement  (spectrophotometry)
2.         Carbohydrate Sucrose Enzymatic reaction (spectrophotometry)
Glucose Enzymatic reaction (spectrophotometry)
Reducing sugar DNSA method (spectrophotometry)
Fructose Enzymatic and chemical reaction (spectrophotometry)
3.         Active compounds and biological activity Polyphenol quantitative measurement  (spectrophotometry)
Antioxidant activity quantitative measurement  (spectrophotometry)
Flavonoid quantitative measurement  (spectrophotometry)
Antibacterial assay MIC and MBC plate and liquid assay
Type of antibacterial activity Gram positive and Gram negative bacterial activity
Vitamins quantitative measurement
4.         Chemical HMF quantitative measurement  (spectrophotometry)
pesticide residue Analysis by HPLC
Heavy metal ion Atomic absorption
Moisture Reflectometry
Acidity Titration assay
pH pH meter
Conductivity Conductivity meter
Total ash quantitative measurement
5.         Microbial contamination Anaerobic bacteria Plate assay
Spore of bacteria Plate assay
Total microorganism Serial dilution plate assay
Mold and Yeast Serial dilution plate assay