Total phenolic content in monofloral honey varieties from Beni Mellal-Khenifra, Central Morocco: variability and determinants

Honey is valued not only for its taste and nutritional properties but also for its health benefits, primarily due to its phenolic compound content. Environmental and biological factors influences this content. This study investigates the total polyphenol content of monofloral honey varieties from the Beni Mellal-Khenifra region and its relationship with botanical origin, geographic location, color, and harvesting period. The results showed highly significant differences in total phenolic content among honey samples with varying botanical and geographical origins (p < 0.0001). The study revealed a strong correlation (r= 0.985*, p<0.05) between total phenolic content and the location of honey collection. Honey from lower altitudes, such as citrus and anis honey, showed lower total polyphenol content levels (13.53 ± 0.004 and 19.10 ± 0.004 mg EAG/100g, respectively), while honey from higher altitudes, such as euphorbia and carob honey, exhibited higher total phenolic content levels (30.61 ± 0.009 and 28.62 ± 0.003 mg EAG/100g, respectively). Additionally, a highly significant correlation was observed between total phenolic content and honey color (r = 0.996**, p<0.01), indicating that darker honey contains higher phenolic levels. Conversely, no significant association was found between total phenolic content and harvesting period (r = 0.486, p>0.05). These results highlight the impact of environmental factors on honey’s phenolic composition and underscore the importance of considering geographic and botanical influences in honey quality assessment.