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

Table 2

The antioxidant properties (total phenolic content, total flavonoid content, DPPH IC₅₀, and FRAP) of Heterotrigona itama and Apis mellifera honey.

Parameters	Heterotrigona itama			Apis mellifera
	Acacia	Gelam	Starfruit	Acacia
Total phenolic content (mg GAE/100 g honey)	58.39 ± 4.14^ab	74.72 ± 6.88^a	70.83 ± 1.03^a	52.64 ± 2.45^b
Total flavonoid content (mg QE/100 g honey)	10.70 ± 0.71^c	20.67 ± 0.23^b	25.71 ± 0.08^a	7.02 ± 0.06^d
DPPH(IC50) (mg/mL)	21.41 ± 3.80^ab	11.27 ± 2.40^b	24.09 ± 1.77^ab	53.65 ± 2.55^a
FRAP (µmol FeSO4.7H2O/100 g honey)	77.8 ± 2.39^b	141.68 ± 4.94^a	164.88 ± 11.79^a	72.78 ± 1.45^b

Data are expressed as mean ± standard deviation (SD). The small letters in the same raw (a–d) indicate significant differences at the level of between honey samples from different botanical origins. GAE = gallic acid equivalent, QE = quercetin equivalent, and DPPH (IC₅₀) = free radical scavenging activity.