ArticleAntioxidants (Basel, Switzerland)2023
Characterization and Classification of Spanish Honeydew and Blossom Honeys Based on Their Antioxidant Capacity.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Optimisation and Validation of a Microscale FRAP Assay with Matrix-Matched (Interaction-Corrected) Blanking for Accurate Antioxidant Capacity Assessment of Honeys.Methods and protocols · 2026Article
- Pretreatment-Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno-Functionality, and Environmental Sustainability.Food science & nutrition · 2026Article
- Comparative Physicochemical and Functional Properties of Monofloral Honeys from South Korea.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the Antioxidant, Antibacterial Activity and Volatile Components of Three DistinctiveFoods (Basel, Switzerland) · 2025Article
- Honey Geographical Origin Characterization and Authentication Based on Spectrophotometric Assays, Physicochemical Parameters, and LC-MS/MS Polyphenolic Profiling.Foods (Basel, Switzerland) · 2025Article
- Integrated Assessment of Antibacterial Activity, Polyphenol Composition, Molecular Docking, and ADME Properties of Romanian Oak and Fir Honeydew Honeys.Antibiotics (Basel, Switzerland) · 2025Article
- Integrated Chemical and Biological Evaluation of Linden Honeydew Honey from Bosnia and Herzegovina: Composition and Cellular Effects.Foods (Basel, Switzerland) · 2025Article
- Antibacterial Properties, Arabinogalactan Proteins, and Bioactivities of New Zealand Honey.Antioxidants (Basel, Switzerland) · 2025Article
- Green Extraction of Antioxidant-Rich Flavonoids fromMolecules (Basel, Switzerland) · 2025Article
- The comparison of the antioxidant, antibacterial and antiviral potential of Polish fir honeydew and Manuka honeys.Scientific reports · 2024Article
- Characterization of dark chocolates based on polyphenolic profiles and antioxidant activity.Journal of food science · 2024Article
- Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review.Food chemistry: X · 2024Review
- Elemental Fingerprinting Combined with Machine Learning Techniques as a Powerful Tool for Geographical Discrimination of Honeys from Nearby Regions.Foods (Basel, Switzerland) · 2024Article
- The amount of antioxidants in honey has a strong relationship with the plants selected by honey bees.Scientific reports · 2024Article
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Authors and funding
5 authors.
Funding
Abstract
Honey is a very appreciated product for its nutritional characteristics and its benefits for human health, comprising antioxidant, anti-inflammatory, antifungal, and antibacterial activities. These attributes depend on the specific composition of each honey variety, with the botanical origin as one of the distinctive features. Indeed, honeydew and blossom honeys show different physicochemical properties, being the antioxidant capacity, mainly relying on the phenolic compound content, one of the most important. In this work, Folin-Ciocalteu (FC) index, total flavonoid content (TFC), and the antioxidant capacity based on the ferric reducing antioxidant power (FRAP) assay were determined for a total of 73 honeys (50 blossom honeys and 23 honeydew honeys). Mean content of oxidizable species (FC index) ranges from 0.17 to 0.7 mg eq. gallic acid g
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