Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity

• Published in: Food technology and biotechnology Vol. 60; no. 4; pp. 509 - 519
• Main Authors: Pavlešić, Tomislav, Poljak, Sanja, Mišetić Ostojić, Dijana, Lučin, Ivana, Reynolds, Christian A., Kalafatović, Daniela, Saftić Martinović, Lara
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.10.2022; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Amino acids; Antioxidants; Aroma; Beekeeping; Bioflavonoids; Caffeic acid; Composition; Equivalence; Flavones; Flavonoids; food authentication; Gallic acid; Honey; honey chemical characterization; Instrument industry; Market value; melissopalynology; Mentha; Methylene blue; mint (Mentha spp.) honey; Natural products; Nectar; Original Scientific Papers; p-Coumaric acid; Phenolic compounds; Phenols; Physicochemical analysis; physicochemical properties; Pollen; Qualitative analysis; Quercetin; Vitamin E; United States; Croatia; food authentication; melissopalynology; mint (Mentha spp.) honey; physicochemical properties; honey chemical characterization
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.60.04.22.7703

Research background. The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds. Experimental approach. The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey – mint (Mentha spp.) honey. For this purpose, we performed standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analyses of phenolic compounds for five mint honeys. Results and conclusions. Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives. Novelty and scientific contribution. Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.