ArticleMolecules (Basel, Switzerland)2021
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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Who cites it
38 citing papers in PubMed, 77 citations in OpenAlex.
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- Exploring the Aerial Parts ofPlants (Basel, Switzerland) · 2026Article
- Antioxidant protein signatures in honey: botanical influence and proteomic variability.Food chemistry: X · 2026Article
- Experimental and In Silico Evaluation of Honey-Derived Phenolic Compounds: Antioxidant Activity, Anti-Inflammatory Potential Pharmacokinetic Properties, Toxicity Assessment, and Multitarget Anti-Inflammatory Potential.Oxidative medicine and cellular longevity · 2026Article
- Exploratory Analysis of Phenolic Profiles and Antioxidant Capacity in Selected Romanian Monofloral Honeys: Influence of Botanical Origin and Acquisition Source.Antioxidants (Basel, Switzerland) · 2025Article
- Phenolic Profiling of Albanian Honeys by LC-MS/MS: Gallic Acid as a Predictive Marker of Antioxidant Potential.Molecules (Basel, Switzerland) · 2025Article
- Physicochemical Properties, Antioxidant and Antibacterial Activities and Anti-Hepatocarcinogenic Effect and Potential Mechanism ofFoods (Basel, Switzerland) · 2025Article
- Application of Liquid Chromatography-Mass Spectrometry-Based Untargeted Metabolomics to Reveal Metabolites Related to Antioxidant Activity in Buckwheat Honey.Molecules (Basel, Switzerland) · 2025Article
- Integrated Chemical and Biological Evaluation of Linden Honeydew Honey from Bosnia and Herzegovina: Composition and Cellular Effects.Foods (Basel, Switzerland) · 2025Article
- Antioxidant profiling and quality assessment of Lithocarpus polystachyus sweet tea using LC-ECD and LC-MS/MS.Scientific reports · 2025Article
- Physicochemical parameters, microbiological quality, and antibacterial activity of honey from the Bucovina region of Romania.Scientific reports · 2025Article
- Assessment of in vitro skin permeation and accumulation of phenolic acids from honey and honey-based pharmaceutical formulations.BMC complementary medicine and therapies · 2025Article
- The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets.Food chemistry: X · 2025Article
- How Phenolic Compounds Profile and Antioxidant Activity Depend on Botanical Origin of Honey-A Case of Polish Varietal Honeys.Molecules (Basel, Switzerland) · 2025Article
- Phenolic Acid and Flavonoid Content Analysis with Antioxidant Activity Assessment in ChineseMolecules (Basel, Switzerland) · 2025Article
- Unlocking the Healing Potential: A Comprehensive Review of Ecology and Biology of Medical-Grade Honey in Wound Management and Tissue Regeneration.Health science reports · 2025Article
- 4-Methoxymandelic acid: A leatherwood (Current research in food science · 2025Article
- The comparison of the antioxidant, antibacterial and antiviral potential of Polish fir honeydew and Manuka honeys.Scientific reports · 2024Article
- Honey Bioactive Molecules: There Is a World Beyond the Sugars.Biotech (Basel (Switzerland)) · 2024Review
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.
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