Antioxidant capacity and correlated characteristics of 14 unifloral honeys

Abstract

SUMMARYThe water-soluble antioxidant capacity of 19 samples of honey from 14 different floral sources was determined by a spectrophotometric assay. The highest concentration of antioxidants measured was 20.3 times that of the lowest, showing that great variation exists in the chemical nature of honey from different floral sources. Antioxidant content was positively correlated with both water content and honey colour. Because of the health benefits of dietary antioxidants, floral source should be a factor in evaluating the potential of honey as an antioxidant-containing food supplement.Keywords: honeyantioxidant contentcolourwater contentascorbic acidApis melliferaunifloral honey1,1-diphenyl-3-picrylhydrazylbuckwheat honeybutton sage honey