ArticleFood & nutrition research2025
Investigation of phenolic compounds and antioxidant properties in honey, pollen and propolis according to regional and
Article in Food & nutrition research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Determination of Total Antioxidant Status and Some Physicochemical Properties of Organic and Conventional Floral Honeys.Molecules (Basel, Switzerland) · 2026Article
- Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins.Microorganisms · 2026Article
- Propolis Attenuates Cisplatin-Induced Ovarian Injury by Modulating Oxidative Stress, Inflammation, Apoptosis, and GRP78/ATF6/CHOP Pathway.Current issues in molecular biology · 2026Article
- Article
- Physicochemical properties of fifteen flower honey samples from five districts in Türkiye.Scientific reports · 2025Article
- Phenolic Profiling of Albanian Honeys by LC-MS/MS: Gallic Acid as a Predictive Marker of Antioxidant Potential.Molecules (Basel, Switzerland) · 2025Article
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1 author.
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Abstract
Objective: Honey, bee pollen and propolis are natural apicultural products whose chemical composition and biological activities are influenced by the floral characteristics of the regions in which they are produced. In this study, the phenolic profiles and antioxidant properties of honey, pollen and propolis samples collected from two distinct altitudinal zones (Yamadağ and Battalgazi) and derived from two different bee genotypes ( Methods: The phenolic content of the ethanol extracts was quantified in terms of total phenolic content (TPC) and total flavonoid content (TFC). The phenolic composition was identified using HPLC-PDA (high-performance liquid chromatography - photodiode array detector), calibrated with 26 phenolic standards. The antioxidant activity was assessed using the ferric-reducing antioxidant power (FRAP) assay and diphenylpicrylhydrazyl radical scavenging activity. Results: The findings of this study demonstrate that both regional flora and bee genotype significantly affect the phenolic composition and antioxidant capacities of these bee products. Specifically, Conclusion: Thus, the phenolic composition and antioxidant activity of bee products vary depending on factors such as regional flora, bee genotype and geographical location.
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