ArticleFood technology and biotechnology2022
Mint (
Article in Food technology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Modulating the Bioavailability and Bioaccessibility of Polyphenolic Compounds and Enhancing Health-Promoting Properties Through the Addition of Herbal Extracts to a Functional Beverage.Molecules (Basel, Switzerland) · 2025Article
- Honey as a Natural Antimicrobial.Antibiotics (Basel, Switzerland) · 2025Review
- Chemical Profile and Bioactivities of Three Species ofPlants (Basel, Switzerland) · 2025Article
- Article
- A Critical Exploration of the Total Flavonoid Content Assay for Honey.Methods and protocols · 2024Article
- The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys.Foods (Basel, Switzerland) · 2024Article
- Anti-Oxidative and Anti-Aging Effects of Ethanol Extract of the Officinal Breynia (Plants (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds. Experimental approach: The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey - mint ( Results and conclusions: Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and Novelty and scientific contribution: Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.
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