Analysis of the Phenolic Compounds, Volatile Profile, and Evaluation of the Antioxidant Activity of 18 Different Varieties of Honey from the Italian Market.

ABSTRACT: The aim of this study was to present a comprehensive analysis of honey varieties from different botanical origins, focusing on their phenolic compounds' composition, volatile profiles, and antioxidant activity. We simultaneously identified and quantified 37 bioactive compounds, including anthocyanins, flavonols, flavones, flavan-3-ols, proanthocyanidins, and phenolic acids, across various honey samples by HPLC-MS/MS. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AOA) were determined using UV-Vis spectrophotometric analysis. The content of phenolic compounds quantified by HPLC-MS/MS ranged from 19.56 to 243.94 mg·kg^-1, highlighting a high presence of these antioxidant compounds (mainly phenolic acids), confirmed also by the positive correl

SUBMITTER: Abouelenein D 

PROVIDER: S-EPMC12526456 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature