Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region

Table 5

The content of phenols, flavonoids, flavone, and flavonol, total antioxidant capacity (TAC), and antioxidant activity (DPPH and reducing power) of Moroccan honeys.

Honey	Phenols (mg GAE/100 g)	Flavonoids (mg QE/100 g)	Flavone and flavonol (mg QE/100 g)	TAC (mg AAE/100 g)	DPPH IC50 (mg/ml)	FRAP IC50 (mg/ml)
H1	38.06 ± 7.47^efg	1.11 ± 3.7^a	0.65 ± 0.14^a	56.41 ± 1.91^efg	35.64 ± 2.26^g	10.51 ± 0.30^a
H2	180.18 ± 0.94^b	21.41 ± 0.18^b	10.20 ± 0.63^bc	198.53 ± 1.76^b	5.57 ± 0.01^a	2.13 ± 0.10^b
H3	106.33 ± 1.89^d	15.96 ± 1.35^cd	6.75 ± 2.4^bcd	112.35 ± 1.33^cd	11.77 ± 0.02^d	4.14 ± 0.23^cd
H4	116.08 ± 6.87^d	3.62 ± 0.39^ae	1.9 ± 3.32^ad	132.96 ± 8.4^c	16.1 ± 3.26^bc	3.93 ± 0.86^cd
H5	58.75 ± 5.92^e	2.12 ± 2.3^ae	1.2 ± 0.35^ad	62.18 ± 1.19^ef	15.78 ± 0.16^bc	5.19 ± 0.09^g
H6	69.9 ± 3.69^e	9.38 ± 6.25^f	3.55 ± 5.65^ab	84.38 ± 0.64^e	14.24 ± 1.12^bd	5.76 ± 0.08^eg
H7	17.35 ± 2.15^h	0.71 ± 0.9^a	0.3 ± 0.84^a	20.57 ± 0.01^h	48.67 ± 0.14^h	6.76 ± 0.32^f
H8	107.93 ± 0.21^d	5.16 ± 4.69^e	2.63 ± 2.26^ade	126.61 ± 3.48^c	15.34 ± 0.91^bce	6.12 ± 0.07^ef
H9	219.026 ± 2.26^a	36.30 ± 0.37^g	18.23 ± 2.82^g	223.86 ± 2.04^a	4.79 ± 0.05^a	1.87 ± 0.18^b
H10	93.14 ± 1.42^d	18.21 ± 1.32^bc	8.23 ± 5.65^bce	97.72 ± 2.26^e	18.54 ± 0.07^c	6.12 ± 0.08^ef
H11	44.33 ± 7.71^ef	1.5 ± 0.36^a	0.9 ± 2.26^adfe	52.85 ± 5.39^efg	16.27 ± 0.58^bce	10.05 ± 0.02^a
H12	103.2 ± 0.79^d	13.42 ± 1.17^df	4.83 ± 0.28^abf	112.1 ± 1.29^cd	23.1 ± 0.42^bcef	4.28 ± 0.34^c
H13	193.48 ± 1.58^b	22.21 ± 1.13^b	12.23 ± 2.82^c	202.49 ± 0.25^b	5.12 ± 0.09^a	3.16 ± 0.40^d
H14	158.8 ± 7.32^c	19.79 ± 0.7^b	8.43 ± 1.41^bcf	179.24 ± 0.24^bc	7.8 ± 0.51^a	9.77 ± 0.08^a

Values in the same column followed by the same letter are not significantly different by Tukey’s multiple range test.