Comparative Evaluation of the Antioxidant Potential of Natural Multifloral Honeys from Poland and Hungary

Abstract

Honey is a complex natural product with a variety of biological properties, which are attributed to its rich phytochemical composition, particularly the presence of phenolic acids and flavonoids. This study compared the antioxidant potential of multifloral honeys from Poland and Hungary with artificial honey using four analytical methods: ferric reducing antioxidant power (FRAP), total phenolic content (TPC), antioxidant content (AC), and DPPH radical scavenging activity. Natural honeys demonstrated markedly higher antioxidant capacities than artificial honey in all assays. FRAP values ranged from 1,875.65 to 2,569.12 μmol TE·kg^-1, indicating a 25.7-fold increase compared to artificial honey (99.85 μmol TE·kg^-1). Similarly, TPC values ranged from 612.74 to 725.85 mg GAE·kg^-1, approximately five to six times higher than the control. AC values (18.54–20.14 mg AA·100 g^-1) and DPPH radical inhibition levels (39.05–44.29%) further confirmed the superior antioxidant capacity of natural honeys, corresponding to a 225–269% increase relative to artificial honey. A strong positive correlation was observed among the results for FRAP, TPC, DPPH, and AC, confirming that phenolic compounds are the primary determinants of honey’s antioxidant activity. Samples from Poland ("Zaczarowany Ogród" and “Karolczak Cezary") and Hungary (Fulmer GmbH Magyarorszagi) exhibited the highest antioxidant capacities, reflecting their diverse floral origins and rich polyphenolic profiles. These findings provide compelling evidence that natural multifloral honeys are valuable dietary sources of antioxidants. The results emphasise the functional superiority of natural honey, its potential to reduce oxidative stress, and the importance of botanical and geographical origin in determining its biochemical quality.