Antioxidant Properties and Characterization of Heterotrigona itama Honey from Various Botanical Origins according to Their Polyphenol Compounds

Figure 2

Chromatogram of standard of phenolic compounds (a) and chromatogram of phenolic acids and flavonoids detected in Heterotrigona itama (acacia, gelam, and starfruit) and Apis honey (b) at the wavelength of (I) 290 nm and (II) 340 nm. Phenolic acids: A = gallic acid, B = 3,4-dihydroxybenzoic acid, C = 4-hydroxybenzoic acid, D = chlorogenic acid, E = syringic acid, F = p-coumaric acid, G = ferulic acid, H = ellagic acid, I = benzoic acid, J = salicylic acid, and K = trans-cinnamic acid. Flavonoids: L = taxifolin, M = myricetin, N = quercetin, O = naringenin, and P = chrysin.

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(b)

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