Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

Abstract

Five honey types produced in Croatia (black locust, lime, sage, chestnut and honeydew) were characterised from the aspect of antioxidant capacity in order to evaluate possible application of antioxidant capacity as a criterion for botanical origin identification. Towards better understanding honey antioxidant capacity, relationship between antioxidant capacity and quality parameters (moisture, electrical conductivity, HMF content, colour, phenolic content) was evaluated using correlation coefficients and principal component analysis (PCA). Antioxidant capacity of analysed honey types varied significantly depending on the botanical origin. Highest antioxidant capacity was determined in dark honeydew and chestnut honey, followed by lime and sage honey, while the lightest black locust honey had the lowest antioxidant capacity. Among evaluated parameters, antioxidant capacity showed highest correlation with phenolic content and colour, with correlation coefficients above 0.89 (p < 0.05). PCA showed that different honey types can be differentiated based on their antioxidant capacity and related parameters.