Evaluation of the Antioxidant Activity of Honey

Abstract

Antioxidant activity of honey highly correlates with its total phenol content. The antioxidant capacity is attributable to various components, and there are several measurement methods for evaluating all of these components; hence, integration of measurement methods is important. Therefore, the aim of this study was to evaluate the antioxidant activity of honey by examining correlations among the total polyphenol content, color values, melanoidin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and iron-reducing capacity. Fourteen honey samples were collected from different nectar sources. Total polyphenol content was measured using the Folin–Ciocalteu method. Color values and melanoidin content were measured using the absorbance values of samples. The antioxidant capacity was evaluated by measuring DPPH radical-scavenging activity and iron-reducing ability using the ferric-reducing antioxidant power method. Substantial correlations were observed between the total polyphenol content and iron-reducing capacity, total polyphenol content and color value, color value and iron-reducing capacity, melanoidin content and total polyphenol content, melanoidin content and iron-reducing capacity, and melanoidin content and color value. Among all honey samples, buckwheat honey had the highest values for all parameters. These findings indicate that the antioxidant effect of honey should be evaluated based on not only its total polyphenol content and DPPH radical-scavenging activity but also its iron-reducing capacity, color value, and melanoidin content.