Assessment of extraction conditions on phenolic compounds in Turkish pine honey

Turkiye is a major producer of pine honey, meeting approximately 92% of global demand. This honey is highly valued for its unique bioactive properties, attributed to its diverse phenolic compounds. So, accurately identifying this honey type based on its phenolic profile responsible for its bioactive properties is of utmost importance. The aim of the study was to find the best extraction conditions for each phenolic compound from the pine honey sample with the highest total phenolic content (TPC) and total flavonoid content (TFC) among five samples from Turkiye. This was attempted using a total of 81 extraction conditions by varying solvent, temperature, time and acidity parameters. Protocatechuic acid and p-OH benzoic acid were determined to be the major compounds in all conditions, while gallic acid, catechin, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, benzoic acid, and quercetin were detected in varying amounts except for a few. The optimal extraction conditions for each phenolic compound were determined by statistical analysis. According to this, the ideal condition for protocatechuic acid, the highest content in all extracts, was 3 hours of water extraction at 20 °C and enrichment at pH 7, giving a value of 524.540 ± 3.641 µg/100 g sample. Interestingly, the selected temperature options used for the extraction parameters studied did not result in a statistically significant difference in the detection of phenolic compounds. Understanding and optimizing the extraction conditions for phenolic compounds in pine honey is crucial for enhancing its potential use in functional foods, pharmaceuticals, and quality control processes, thereby supporting its scientific and industrial relevance.