Physicochemical Properties, Colour, Chemical Composition, and Antioxidant Activity of Spanish Quercus Honeydew Honeys

Abstract

The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of Spanish oak honeydew honeys. Physicochemical properties showed values within the limits established by the legislation and typical for honeydew honeys. Honeys were differentiated into two groups according to the hue (hab) and all were classified as dark honeys (L* < 55). A total of 14 minerals were determined, with K, P, Mg, and Ca being the most abundant. The development and validation of an HPLC method allowed the determination of the contents of two monosaccharides, five disaccharides, and two trisaccharides. Total phenolic and flavonoid contents showed mean values of 130.2 mg/100 g and 11.3 mg/100 g of honey, respectively. Honeydew honeys showed ability to scavenge free radicals and to inhibit lipid peroxidation, which is very interesting, because, as far as we know, there are no previous studies for this type of honey. Results showed that all honeydew honeys are a source of chemical compounds with nutritional and antioxidant properties that could be of interest for consumers and food industry.