Phenolic and Total Flavonoid Contents and Physicochemical Traits of Romanian Monofloral Honeys

Aida Albu, Răzvan-Mihail Radu-Rusu (), Daniel Simeanu, Cristina-Gabriela Radu-Rusu and Ioan Mircea Pop
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Aida Albu: Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, ”Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Răzvan-Mihail Radu-Rusu: Department of Animal Resources and Technologies, Faculty of Food and Animal Sciences, ”Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Daniel Simeanu: Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, ”Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Cristina-Gabriela Radu-Rusu: Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, ”Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Ioan Mircea Pop: Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, ”Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania

Agriculture, 2022, vol. 12, issue 9, 1-15

Abstract: Since ancient times, honey has been appreciated not only for its sensorial traits, but also for the observed effects in rejuvenation and treatment against several bad health conditions, when used externally or internally, along with other beehive products, such as pollen, propolis and royal jelly. Today, it is known that such effects are generated by compounds bearing antimicrobial, anti-inflammatory, and antioxidative features (enzymes, polyphenolic molecules). The purpose of this study was to assess the total phenolic and flavonoid contents of 28 samples of Romanian raw monofloral honey (acacia; linden; rapeseed, sunflower and mint), and to establish their correlations with several qualitative parameters. Pearson’s test revealed a strong positive correlation between total phenolic content and total flavonoids ( r = 0.76) and color intensity ( r = 0.72). For total flavonoid content, correlations were strongly positive with color intensity ( r = 0.81), ash content ( r = 0.76) and electrical conductivity ( r = 0.73). The relevant levels of polyphenols and flavonoids identified in the analyzed honey types demonstrate its antioxidant potential, with essential nutritional and sanogenic features in human nutrition.

Keywords: honey; quality; phenolic content; flavonoid content; Pearson’s correlation (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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