Physicochemical Properties and Antioxidant Capacityof Honey from Honey Bee (<i>Apis mellifera</i>): Spectrophotometric and Electrochemical Assay

Quality parameters, physical–chemical characteristics, and antioxidant capacity are important to ensure the successful commercialization of honey. On the other hand, the presence of antioxidants in foods gives them greater added value. Thus, based on the study of total antioxidant capacity (TAC), along with the analysis of total phenolic compounds (TPC) and total flavonoid compounds (TFC), it is possible to classify honey according to its composition. First, all the samples were evaluated according to their polinic origin (melissopalynological analysis). The TAC was determined using both spectrophotometric methods (ferric reducing antioxidant power, FRAP) and electrochemical methods (ceric reducing antioxidant capacity, CRAC). All types of honey exhibited significant values for TAC, TPC, and TFC. To assess honey quality, methodologies such as moisture content, diastase activity, hydroxymethylfurfural (HMF), total acidity (TA), and water activity (<i>A</i>_w) were employed. Among the analyzed samples, 5 and 2 honey showed high levels of moisture (20.10–20.87%), TA (65.12–65.49 mequiv kg^–1), and HMF (>60 mg kg^–1), surpassing the limits set by Brazilian legislation. This indicates a potentially longer shelf life or the possibility of adulteration. Furthermore, it was concluded that the color of honey may interfere with FRAP (<i>r</i> = 0.837). In this regard, the CRAC assay presents a new alternative for evaluating TAC in bee products.