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A study of 10 herbhoneys of various origin revealed differences in their antioxidant activity and profiles of phenolic acids and flavonoids. The total phenolic content of herbhoneys determined spectrophotometrically varied between 21.7 and 75.3mg gallic acid equivalents per 100g product, and the total flavonoid content ranged from 6.9 to 28.5mg quercetin equivalents per 100g. Dark herbhoneys, such as raspberry, thyme, hawthorn and black chokeberry, exhibited a high antioxidant activity and contained high total levels of polyphenols and flavonoids. There was a significant linear correlation between total phenolic and flavonoid contents and antioxidant activity in the reactions with DPPH· and ABTS·+ free radicals. The profiles of phenolic acids and flavonoids determined by HPLC depended on the variety of herbhoney. Among the products studied, raspberry and thyme herbhoneys were the richest in phenolic acids and flavonoids. The dominant phenolic acid in most samples was p-coumaric acid; the herbhoneys contained also a considerable amount of gentisic acid. The dominant flavonoids were hesperetin and naringenin. Thyme herbhoney had an especially high quercetin content. [Copyright &y& Elsevier]

Abstract: Herbhoney is a honey-like substance produced by bees fed on a saccharose-based food supplemented with herbal extracts or fruit juices. Having specific sensory characteristics (colour, aroma and taste), different from those of natural honeys, herbhoneys greatly extend the range of bee products. With the aim of improving the knowledge of herbhoneys of various origins, their chosen physicochemical and quality parameters were evaluated. It was found that the herbhoneys studied satisfied most of the requirements relative to natural honeys (water, hydroxymethylfurfural and saccharose contents, free acidity, and diastase number). Some of the samples showed an increased specific conductivity, characteristic of honeydew honeys, although the ash contents of herbhoneys were at a level typical of nectar honeys. The saccharose content of some herbhoneys exceeded the value allowed for most natural honeys. Mineral composition varied between the samples, being in most cases within the limits reported in this literature for natural honeys. [Copyright &y& Elsevier]