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

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. Experi...