Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage

Table 1

Polyphenolic composition of honey samples.

Sample	TPh (mg GAE/100 g)^1	TFd (mg RE/100 g)^2	TFd/TPh^3
PH	61.07 ± 3.01^4a	2.39 ± 0.09^a	0.04
PH20	61.99 ± 2.98^a	5.90 ± 0.24^a	0.10
PH30	85.25 ± 4.02^b	6.27 ± 0.26^a	0.07
PH40	111.94 ± 5.21^c	7.72 ± 0.31^a	0.07
PHs	60.19 ± 3.00^a	2.01 ± 0.10^b	0.03
PH20s	63.64 ± 3.51^a	5.68 ± 0.11^a	0.09
PH30s	79.42 ± 0.69^b	6.83 ± 0.07^a	0.09
PH40s	106.46 ± 1.49^c	10.36 ± 0.05^a	0.10

Total phenol content expressed as mg gallic acid equivalents per 100 g of honey sample; ²total flavonoid content expressed as mg rutin equivalents per 100 g of honey sample; ³TFd/TPh: the ratio of TFd in relation to TPh. TPh and TFd values are mean ± SD of three replicates. ⁴Values sharing the same letters in the same row are not significantly different from each other at the level of 5%.