Honeys contain phenolic compounds; the type and concentration of these compounds vary depending on the floral source and geographical location where it is produced. Forty varietal honeys were sampled from different regions of Florida. These honeys were evaluated for their antioxidant capacity, total phenolic content, and free radical scavenging capacity. Avocado honeys had a total phenolic content of 1570.2 �g GAE/ml, which was higher than all other Florida varieties and a certified Manuka honey. Total phenolic values ranged from 250.6-1570.2 mg/ml. The ORAC values for the samples ranged from 1.478-27.993 �mol TE/g of sample. Tupelo, avocado and a wild-type honey showed the highest ORAC values. The correlation between the total phenolic values and the ORAC values was r=0.577. The manuka honey had ORAC values close to the median value. Abscisic acid was identified in multiple honeys using HPLC-DAD-ESI-MSn.

Determination of phenolic content, free radical scavenging capacities, and identification of phenolic compounds using HPLC-DAD-ESI-MS<sup>n </sup>of 40 varietal honeys from Florida

244th National Meeting (2012)

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Determination of phenolic content, free radical scavenging capacities, and identification of phenolic compounds using HPLC-DAD-ESI-MSn of 40 varietal honeys from Florida

Determination of phenolic content, free radical scavenging capacities, and identification of phenolic compounds using HPLC-DAD-ESI-MSⁿof 40 varietal honeys from Florida