Natural bee honeys are commonly used by patients for nutritional, preventive, and curative purposes. Honey varieties produced in other countries, including Italy and Spain, are gaining popularity. The aim of the study was to evaluate selected antioxidant properties of honey, taking into account the declared and actual variety. The research material consisted of 105 honey samples, including honeys from Poland (n = 50), from Spain (n = 35), and from Italy (n = 20). The variety was determined by the melissopalinological method, and in the case of honeydew honeys, the electrical conductivity was measured. Total phenolic content (TPC), color intensity, color in Pfund scale, DPPH, and FRAP were assessed. Polish buckwheat honeys, with confirmed botanical origin, are characterized by the highest median of the TPC (213.05 mg GAE/100 g), the highest color intensity (1.138 mAU), and the highest value in the FRAP test (0.394 µM Fe2+/mL). In conclusion, proper labeling of bee honeys is necessary so as not to mislead consumers, and buckwheat honeys from Poland can be recommended to patients for prophylactic purposes in order to provide antioxidants in the diet.
Keywords: DPPH; FRAP; Pfund scale; color intensity; total phenolic content.