Evaluation of the Physicochemical Qualities and Antioxidant Properties of Some Bangladeshi Varieties of Honey

Abstract

Honey is a viscous liquid that is a complex creation that is made up of the nectar of many flowers that is gathered from the honeycomb that is formed by honey bees (Apis mellifera) [1,2]. Honey has been used for thousands of years, and because to its many health advantages and the discovery of over 200 bioactive compounds, its popularity has only increased in recent years [3]. The antioxidant properties of honey may be affected by polyphenols, acids, catalase peroxidase, and browning reactions [4]. A large number of plant polyphenols are simple phenolic compounds, which are cited as the primary antioxidants in various types of honey. Honey’s strong antioxidant content is due in large part to the high quantities of phenolic derivates found in it, including phenolic acids and flavonoids [5]. Honey has attracted many researchers as potential functional food, herbal, and aromatherapy product [6]. Researchers have reported that honey is recommended to children, sportspersons, and older people for overall well-being due to its potential medicinal properties [7].