Antioxidant activity and physicochemical characteristics of honeys from the eastern Amazon region, Brazil

Abstract

Honey is a natural product that has several beneficial properties for health, such as anti-inflammatory, antioxidant and antimicrobial activities, which depend on its composition. In this context, physicochemical properties (colour, pH, ash, moisture, sugars, and total phenolic contents) and antioxidant activity (DPPH radical scavenging ability) of Apis mellifera honeys from Santarém, the main honey production area in the eastern Amazon region, were evaluated. Most samples were dark in colour and acidic. The ash and moisture contents ranged from 0.112 to 0.318 and from 14.751 to 17.514, respectively. The reducing sugars content was 62.873–91.563%. The total amount of phenolic compounds was higher than normally reported, ranging between 15.22 and 16.51 mg g−1 and 17.70 and 18.94 mg g−1, for honey after and before exposure to light, respectively. Quercetin was found only in honey that had been protected from light, with values ranging from 0.24 to 0.43 mg g-1. The absence of quercetin in the samples of honey exposed to light suggests that UV radiation has degraded this compound. All samples presented maximum radical scavenging capacity close to 50%. Our results showed inverse correlations between the colour and pH, ash, reducing sugars, and moisture content, and positive correlations between the colour and the concentration of phenolic compounds, and antioxidant activity.