Journal of Food Biochemistry
Early View (Online Version of Record published before inclusion in an issue)
Honey samples were collected from different floral and geographical origins. The total phenolic, flavonoid, carotenoid, antioxidant contents, FRAP/DPPH (ferric reducing antioxidant power/1,1-diphenyl-2-picrylhydrazy) assays and the color characteristics were determined spectrophotometrically.
The honey samples exhibited high radical-scavenging activity (DPPH%) ranging from 50.41 ± 0.8 to 70.5 ± 0.9%, FRAP from 556.9 ± 15.0 to 1,340.2 ± 8.7 mM and phenolic from 79.4 ± 1.9 to −232.7 ± 0.2 mg GAE/100 g. The volatiles were identified by means of solid phase microextraction–gas chromatography/mass spectrometry (SPME-GC/MS). Alcohols, aldehydes, acids, ketones, terpenes, phenols and hydrocarbon represented the most abundant compounds in honeys among the 69 volatile components identified. Correlation between phytochemical and antioxidant assay parameters was found to be statistically significant (P < 0.05). In addition, principal component analysis based on the data of GC-MS was employed to study and obtain the important volatile classes that contributed to the differentiation of the honey samples analyzed.
Remarkable variations were observed in the phytochemical, antioxidant and volatile compounds from different botanical origins.