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Food Chem. 2013 Jun 1;138(2-3):851-6. doi: 10.1016/j.foodchem.2012.11.015. Epub 2012 Nov 17.

Nutritional value and antioxidant activity of honeys produced in a European Atlantic area.

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1
Department Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain. oescuredo@uvigo.es

Abstract

One hundred eighty-seven honey samples from an Atlantic European area were studied to determine their nutritional compositions and antioxidant capacities, as well as the relationships between them. The results showed that heather, polyfloral, blackberry, and eucalyptus honeys had the highest carbohydrate contents, whereas honeydew and chestnut honeys had the lowest. There were some important differences among the honey types, which were related to the presence of minor components. The protein contents were significantly higher in honeydew and chestnut honeys, and the same results were obtained for mineral contents. Related to the presence of several antioxidant compounds, heather honey had the highest phenolic content, whereas honeydew and chestnut honeys had the highest flavonoid contents. Multivariate analysis showed that some variables, such as the amounts of flavonoids, minerals, proteins, and phenols, were significantly correlated with antioxidant activity. The regression analysis produced a significant model (R(2)=0.716; F=154.680; P<0.001) that related the antioxidant activity and the flavonoids, K, and P contents.

PMID:
23411187
DOI:
10.1016/j.foodchem.2012.11.015
[Indexed for MEDLINE]
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