Quality evaluation of Indian bee (Apis cerana indica F.) honey in perception to enhance market potentiality

The commonly cultivated honey from the Indian bees (Apis cerana indica F.) was selected in the raw unprocessed form to study its physicochemical characteristics and antioxidant property. Various physiochemical parameters like moisture, electrical conductivity, acidity, hydroxy methyl furfural content and sugar profile were analyzed and compared with the composition criteria of honey set by EU Directive. It was found that Indian bee honey has acceptable quality limits so that it can be upgraded to the European markets. The radical scavenging activity of honey tested using DPPH assay showed that its percentage radical scavenging activity was 95.55% at 500µg concentration (p< 0.05). Hence due to the high therapeutic potential it can also be utilized in the food industries as a functional food ingredient.