Table 4.
Antioxidant properties of honey samples from different botanical origins.
| Parameters | Unit | Botanical Origin of Honey | |||
|---|---|---|---|---|---|
| Acacia | Starfruit | Gelam | Apis mellifera | ||
| Total phenolic contents (TPC) | mg GAE/100 g honey | 61.47 ± 3.34 c | 84.10 ± 5.33 b | 114.49 ± 7.31a | 29.05 ± 1.58 d |
| Total flavonoids content (TFC) | mg QAE/100 g honey | 3.63 ± 0.26 c | 11.15 ± 0.55 a | 8.41 ± 0.36 b | 1.57 ± 0.24 d |
| Free radical scavenging activity (IC50) | mg/mL | 58.35 ± 2.45 c | 90.63 ± 5.50 b | 14.29 ± 0.53 d | 202.15 ± 1.60 a |
| Ferric reducing antioxidant power (FRAP) | µmol Fe2SO4.7H2O/100 g honey | 180.59 ± 10.48 b | 263.90 ± 22.1 c | 512.10 ± 47.4 a | 40.22 ± 1.84 d |
GAE = Gallic acid equivalent; QAE = Quercetin acid equivalent; IC50 = concentration of honey solution required to mitigate the initial concentration of DPPH by 50%. Mean values in the same row with distinct superscript letters indicate a significant difference at p < 0.05.