Raw Millefiori honey is packed full of antioxidants

Raw Millefiori honey is packed full of antioxidants Abstract Honey is the natural substance produced by honeybees, Apis mellifera, in almost every country of the world. Raw honeys are usually produced by small farms and left in their natural state without undergoing processing (e.g., filtration and heat treatment). Honey is essentially a concentrated aqueous solution of inverted sugar, but it also contains a very complex mixture of other saccharides, enzymes, amino and organic acids, polyphenols, carotenoid-like substances, Maillard reaction products, vitamins, and minerals. Among minor honey constituents, polyphenols such as flavonoids and phenolic acids, may function as natural antioxidants in our diet. In recent years, considerable interest has been focussed on dietary antioxidants in reference to their protective effect against oxidative damage.There are many studies about the polyphenol content and antioxidative effects of fruits, vegetables and beverages; in contrast, hardly any work has been reported with honey. Available literature indicates that no previous antioxidant power studies have been done on Italian honeys; thus, the objective of this work was to evaluate antioxidant activity of two representative Italian raw honeys, , i.e., Millefiori and Acacia, obtained from beekeepers belonging to the same geographical region (central Italy) as a function of their sensorial characteristics and content of total polyphenols and flavonoids. Total polyphenols, flavonoids and antioxidant power of samples from Millefiori and Acacia raw honey varieties were evaluated. Phenolic content, expressed as caffeic acid equivalents, ranged from 12.5 to 17.5 mg/100 g and from 3 to 11 mg/100 g in Millefiori and Acacia honeys, respectively. All Millefiori samples exhibited the highest flavonoid concentration being between 1.23 and 2.93 mg catechin equivalents (CE)/100 g honey. Total flavonoids in 100 g Acacia honeys were in the range of 0.45–1.01 mg CE. Acacia honeys had lower total antioxidant power, as assessed by ferric reducing/antioxidant power assay, than Millefiori. The relationship between phenolic content and antioxidant power was discussed. These results demonstrated a strong correlation between honey colour and antioxidant power, with darker and more crystallized honeys having stronger antioxidant activity than lighter and transparent honeys.. Comparative experimental analysis was performed with an artificial honey and processed honeys. Raw Millefiori honey is rich in both amount and variety of antioxidant substances, and its inclusion in the diet may be recommended to complement other polyphenol sources.