Physicochemical characteristics, concentrations of phenolic compounds and antioxidant power of four local honey varieties (Algeria)

In order to evaluate the physico-chemical characteristics of honey, its phenolic compounds concentrations and its antioxidant activity, a study was carried out in the Laghouat area on four samples of honey taken at random and analyzed. The analysis of the physico-chemical parameters of the honey studied showed a pH of 4.15 ± 0.007, a water content of 15.4 ± 0.44 %, an ash content of 0.4 ± 0.003 %, an acidity of 23.02 ± 0.01 meq/Kg and an electrical conductivity of 0.40 ± 0.004 mS/Cm. The intensity of the color is a quick qualitative test that allowed us to have an idea about the phenolic content of the honey. These characteristics are more frequently used as better indicators of the quality and stability of honey, and have a great influence on its organoleptic properties. Through our results, it is clear that the sample M4 was a non-negligible source of phenolic compounds, haa a good antioxidant activity and an important free radicals scavenging capability.

Keywords: Natural honey, physico-chemical characteristics, phenolic compounds, antioxidant activity FRAP and DPPH.