Comparative Evaluation of Antioxidant Potential and Basic Chemical Properties of Thai Honeys from Four Floral Sources
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Abstract
This study aimed to investigate the antioxidant activities and chemical compositions of honeys derived from four floral sources: coffee, lychee, longan, and Siam weed. Honey samples were collected from commercial honey producers in Chiang Mai Thailand. The antioxidant activities were evaluated using FRAP and DPPH assays, while total phenolic content and chemical compositions, including total soluble solids (°Brix), total acidity, and pH, were also analyzed. The results showed that coffee flower honey exhibited the highest antioxidant capacity, with FRAP and DPPH inhibition values of 36.33±2.01 µmol mg GAE/100 g honey and 39.53±0.76%, respectively, along with a total phenolic content of 49.91±1.88 mg GAE/100 g honey. Lychee and longan honeys demonstrated similar moderate levels of antioxidant activity, whereas Siam weed honey showed the lowest values across all antioxidant parameters. In terms of chemical composition, coffee flower honey had the highest °Brix value (81.03±0.49°Brix), while lychee honey exhibited the highest total acidity (2.09±1.33 mEq/100 g honey) and the lowest pH (3.38±0.06). Siam weed honey presented the lowest total soluble solids and total phenolic content values, corresponding with its weak antioxidant properties. These findings indicate that coffee flower honey has the highest potential as a biologically valuable ingredient suitable for development into natural health supplements or beauty products. Lychee and longan honeys also demonstrated promising chemical and biological properties. This study provides essential baseline data for selecting high-value Thai honeys and for adding commercial value through product innovation.
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