Integrating high-performance analytical approaches for phytochemical fingerprinting, quantification, and validation of commercial honey across multiple distinct batches

• Profiles of physicochemical and phytochemical markers of Patanjali honey were analyzed using a multi-analytical approach. • Key quality parameters including pH, moisture content, ash content, and specific gravity were consistent across 25 tested batches. • Chromatographic profiling (HPLC and HPTLC) confirmed the presence of characteristic phytochemicals such as quercetin, kaempferol, and 4-hydroxybenzoic acid. • UHPLC-RID employed for sugar profiling, showed consistent levels of glucose and fructose in all samples. • Patanjali honey samples comply with established national and international quality and food safety standards. Honey is a widely consumed natural product known for its nutritional and therapeutic properties. Ensuring its authenticity and quality is essential due to increasing concerns over adulteration and batch variability. The current study aimed to evaluate the validity and consistency of different honey samples through a comprehensive multi-analytical approach. This research investigates the quality and consistency of honey by combining standard physicochemical assessments and advanced chromatographic techniques. A total of 25 honey batches from Patanjali were subjected to comprehensive analysis to evaluate key quality parameters. Physicochemical tests, including pH, moisture content, ash content, total reducing sugar, specific gravity, etc were conducted to assess basic compositional integrity and freshness of samples. Chromatographic profiling was performed using High-Performance Thin-Layer Chromatography and High-Performance Liquid Chromatography to identify and quantify critical phytochemical markers such as 4-hydroxybenzoic acid (0.21 µg/g), quercetin (0.10 µg/g), and kaempferol (0.21 µg/g). Additionally, Ultra-High Performance Liquid Chromatography equipped with Refractive Index Detector was utilized for the profiling of sugars in honey samples. The analysis specifically focused on quantifying two primary sugars, fructose and glucose. Among these, fructose was found to be present in higher concentration, with an average content of 38.23 g/100 g. The results demonstrated remarkable batch-to-batch consistency across all parameters, reflecting a high degree of standardization in the industrial processing. The study confirms that honey maintains a stable phytochemical profile and meets established food safety standards, making it a reliable product for consumers. This integrated analytical approach provides a robust foundation for routine quality control of commercial honey products.