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

Table 4

The profile and concentration of phenolic compounds (µg/100 g honey) in Heterotrigona itama honey from different botanical origins (acacia, gelam, and starfruit) and Apis mellifera (acacia) honey.

Phenolic compounds	Botanical origin of honey
	Heterotrigona itama			Apis mellifera
	Acacia	Gelam	Starfruit	Acacia
Phenolic acids
Ferulic acid	135.01 ± 8.73^a	125.69 ± 3.35^a	116.54 ± 1.36^a	43.18 ± 1.47^b
p-Coumaric acid	87.54 ± 10.37^a	84.83 ± 0.89^a	59.67 ± 0.02^b	33.70 ± 0.81^c
trans-Cinnamic acid	ND	6.60 ± 0.40^a	19.37 ± 0.40^a	ND
Salicylic acid	137.72 ± 5.77^b	113.00 ± 1.35^c	302.38 ± 1.10^a	71.04 ± 1.20^d
Gallic acid	34.04 ± 0.42^b	145.02 ± 3.52^a	32.76 ± 0.02^b	34.27 ± 0.01^b
Ellagic acid	312.89 ± 13.87^b	855.30 ± 16.80^a	334.77 ± 11.92^b	73.25 ± 0.06^c
3,4-Dihydroxy benzoic acid	2.32 ± 2.86^c	24.84 ± 1.71^b	132.81 ± 0.47^a	ND
Benzoic acid	2,434.80 ± 24.80^c	2,808.40 ± 65.20^b	12,626.00 ± 14.70^a	738.08 ± 1.58^d
4-Hydroxy benzoic acid	42.59 ± 1.12^b	34.17 ± 5.40^b	419.03 ± 0.89^a	ND
Chlorogenic acid	17.63 ± 0.21^c	116.41 ± 0.18^b	132.14 ± 0.28^a	13.10 ± 0.58^d
Syringic acid	161.94 ± 3.17^c	233.63 ± 5.40^b	405.43 ± 0.41^a	71.17 ± 4.07^d
Flavonoids
Taxifolin	248.69 ± 3.15^c	496.33 ± 4.00^b	1,212.70 ± 3.07^a	76.50 ± 1.63^d
Myricetin	11.16 ± 0.09^d	45.42 ± 2.47^a	29.61 ± 0.01^b	18.32 ± 0.13^c
Quercetin	11.66 ± 0.01^c	15.31 ± 0.36^b	29.82 ± 0.08^c	11.66 ± 0.04^c
Naringenin	14.69 ± 0.73^a	ND	15.89 ± 0.24^a	ND
Chrysin	6.62 ± 0.04^d	12.31 ± 0.10^c	21.23 ± 0.01^b	66.00 ± 1.45^a

Data are expressed as mean ± standard deviation. The letters in the same row (a–d) indicate significant differences at the level of between honey from different botanical origins. ND = not detected.