Comparative studies of antioxidant activities of different honeys

Honey is known for its wide uses as food and as medicines. Besides the common use of honey as a natural sweetener, it is also use in present medicinal fields. Recently, the antibacterial and antioxidant properties of honeys have been studied extensively due to the potential uses in various fields. Antioxidants are known to involve in the prevention of oxidation and thus is related to the prevention of cellular damage stopping the free radicals from reacting and damaging cells. In this study, physical characteristics including pH, moisture content, colour, electric conductivity and total dissolved solids, antioxidant properties as well as the phenolic and flavonoid content of seven honey samples have been studied. The phenolic content of the honey samples ranged between 24.55 ± 2.03mg (Kelulut) and 97.05 ± 1.06mg GAE/kg (Tualang 1); while the flavonoid content ranged
between 35.11 ± 3.85mg (Kelulut) and 111.78 ± 5.09mg CEQ/kg (Tualang 1). Besides that, the antioxidant activity through DPPH radical scavenging activity ranged between 15.40 ± 0.95% (Kelulut) and 84.94 ± 0.69% (Tualang 1); while the activity through FRAP assay ranged between 147.39 ± 22.69μM Fe(ll) (Kelulut) and 947.24 ± 27.43μM Fe(ll)(Tualang1). A positive correlation was found between total phenolic content (TPC) and DPPH activity (r=0.912) as well as FRAP activity (r=0.908). Positive correlation also exists between total flavonoid content (TFC) and DPPH activity (r=0.924) as well as FRAP activity (r=0.712).