Food Chem Toxicol, 2012 Apr 1
In the light of the growing interest in food and food products obtained through organic and environmentally friendly techniques, the present work represents the first approach to the evaluation of the biological profile of some Sicilian honeys produced in purity by the local black honeybees.
Samples exhibited up to 10times more total phenolics and higher antioxidant capacity than what already reported for the same variety of honeys produced by other honeybee subspecies from Sicily, other Italian regions and abroad.
Noteworthy, the gallic acid contents in medlar and almond honeys represented the highest level of single phenolic acid reported in honey so far. A broad antimicrobial spectrum was showed by all of the honey samples and a good correlation between their inhibition capacity and polyphenolic contents was measured.
Experimental results highlighted samples among the honeys characterised by the highest nutraceutical added value and most excellent quality.
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