. 2024 Jan 12;154(3):866–874. doi: 10.1016/j.tjnut.2024.01.010

TABLE 2.

Honey composition of the 4 varietals at baseline

	Honey varietals (mean ± SEM)
	Clover	Buckwheat	Orange	Alfalfa
Sugars (g/100 g honey)
Fructose	38.5 ± 0.30	37.5 ± 1.01	38.2 ± 0.25	36.6 ± 0.83
Glucose	34.6 ± 0.11^a	33.6 ± 0.68 ^a,b	31.8 ± 0.21^b	32.5 ± 0.50^b
Sucrose	0.72 ± 0.01^a	0.12 ± 0.01^b	0.68 ± 0.01^a	0.42 ± 0.01^c
Total sugar	73.8 ± 0.42	71.1 ± 1.70	70.7 ± 0.46	69.5 ± 1.34
Phenolic (μg/100 g honey)
p-Hydroxybenzoic Acid	391 ± 18^b	763 ± 28^a	354 ± 8.0^b	240 ± 13^c
Caffeic acid	130 ± 6.0^c	190 ± 11^c	1300 ± 41^a	1200 ± 38^b
p-Coumaric acid	330 ± 14^b	530 ± 1.9^a	160 ± 8.0^c	180 ± 8.0^c
Trans-ferulic acid	150 ± 5.0^a	140 ± 2.0^b	70. ± 2.0^d	97 ± 3.0^c
Abscisic acid	268 ± 10^b	244 ± 9^b	1070 ± 4^a	170 ± 9^c
Kaempferol-rutionoside	13 ± 1.0^c	88 ± 3.0^a	15 ± 1.0^c	39 ± 2.0^b
Pinobanksin	1100 ± 15^c	1300 ± 46^b	420 ± 14^d	1500 ± 3^a
Naringenin	490 ± 8.0^c	630 ± 22^b	150 ± 7.0^d	698 ± 15^a
Quercetin	93 ± 2.0^b	77 ± 4.0^c	110 ± 2.0^a	75 ± 3.0^c
Kaempferol	690 ± 22^a	598 ± 27^b	150 ± 4.0^d	460 ± 6.0^c
Apigenin	280 ± 6.0^b	290 ± 12^b	72 ± 1.0^c	360 ± 9.0^a
Pinocembrin	1600 ± 34^a	1500 ± 51^a	240 ± 4.0^b	1600 ± 41^a
Biochanin A	320 ± 12^b	420 ± 18^a	92 ± 2.0^c	410 ± 13^a
Chrysin	270 ± 10^c	370 ± 12^b	72 ± 2.0^d	510 ± 17^a
Galangin	290 ± 8.0^b	380 ± 20^a	75 ± 3.0^c	301 ± 11^b
Total phenolics	6400 ± 106^b	7500 ± 97^a	4300 ± 3.0^c	7700 ± 130^a
Organic acids (mg/100 g honey)
Citric acid	5.7 ± 0.11^c	6.10 ± 0.10^b	11 ± 0.07^a	5.3 ± 0.02^d
Gluconic acid	370 ± 3.3^c	430 ± 5.90^b	510 ± 1.8^a	503 ± 1.2^a
Malic acid	2.8 ± 0.04^d	5.20 ± 0.07^b	6.40 ± 0.13^a	3.5 ± 0.03^c
Succinic acid	0.90 ± 0.04^c	1.20 ± 0.0^b	1.60 ± 0.03^a	1.1 ± 0.09^b,c
Lactic acid	2.0 ± 0.07^d	3.20 ± 0.09^c	6.50 ± 0.08^a	5.2 ± 0.14^b
Total organic acids	380 ± 73^c	450 ± 86^b	530 ± 99^a	520 ± 99^a
Total phenolic activity
TPC (GAE mg/100 g)	36 ± 0.50^d	195 ± 2.0^a	48 ± 0.50^b	43 ± 0.50^c
FRAP (AAE mol/100 g)	127 ± 2.1^c	571 ± 5.9^a	146 ± 1.1^b	152 ± 2.0^b
DPPH (TE mols/100 g)	83 ± 4.2^c	570 ± 18^a	142 ± 6.6^b	122 ± 5.8^b
Total phenolic activity	250 ± 26^c	1300 ± 130^a	340 ± 32^b	320 ± 33^b
Enzymes
Amylase (U/100 g)	22.5 ± 0.58^b	19.4 ± 0.81^c	17.3 ± 0.61^d	27.9 ± 0.84^a
Diastase (DN)	7.41 ± 0.10^b	5.66 ± 0.09^d	6.09 ± 0.07^c	8.57 ± 0.06^a
Glucose oxidase (U/100 g)	0.72 ± 0.01^c	4.86 ± 0.01^a	1.04 ± 0.02^b	0.47 ± 0.02^d
Catalase (U/100 g)	42.7 ± 1.29^a,b	35.8 ± 1.77^d	46.3 ± 2.45^a	40.9 ± 1.02^b,c
Invertase (mU/100 g)	12.8 ± 0.14^c	30.5 ± 4.99^b	39.3 ± 0.75^a	27.8 ± 0.86^b
Total enzyme	86.1 ± 8.2^b,c	96.1 ± 7.03^b	110 ± 10^a	106 ± 8.18^a,b

The superscript (a–d) means with dissimilar letters in a column are significantly different using Tukey’s test (P < 0.05).

Abbreviations: AAE, L-ascorbic acid equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl; FRAP, ferric-reducing antioxidant power; GAE, gallic acid equivalent; SEM, standard error of the mean; TE, Trolox equivalent; TPC, total phenolic content.