Critical assessment of antioxidant‐related parameters of honey

Summary In this study, several antioxidant‐related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour ( L *, a *, b *) were determined. Solid‐phase extraction ( SPE ) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity ( TEAC ) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars’ interferences; likewise, extracts’ colours must be corrected in this assay. The endpoint for honeys’ trolox equivalent antioxidant capacity ( TEAC ) was researched. Significant linear relationships were found between TEAC values of honeys and honeys’ phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 min (endpoint), measuring the absorbance at 6 min, thus saving analysis time and reducing costs.