Comprehensive Physicochemical and Antioxidant Profiling of Honey from Diverse Floral Origins

ABSTRACTHoney is a natural food known for its nutritional and health benefits, mainly because of its antioxidantproperties. Its chemical makeup can change depending on its source, location, and how it is processed.This study aimed to evaluate the physical and chemical characteristics, biochemical composition, andantioxidant potential of five types of honey: Jamun, Zambia, Tulasi, Neem, and Wildflower. Standardlab methods determined pH and sugar levels, including glucose and maltose. We estimated proteincontent using colorimetric methods, measured total phenolic content with the Folin–Ciocalteu assay,and assessed antioxidant activity using the DPPH radical scavenging method. All tests were done threetimes to ensure reliability. The results showed that all samples had acidic pH values within the normalrange for honey. We found significant differences among the varieties, showing how the floral sourceaffects the composition. Zambia honey had higher levels of fructose, protein, and phenolic content,while Wildflower honey had stronger antioxidant activity. Tulasi and Neem honeys displayed uniquebiochemical profiles, adding useful information to the limited research currently available. Overall, thestudy confirms that floral origin greatly influences honey's quality, nutritional value, and antioxidantpotential, supporting its role as a health-promoting food.