Antioxidant activity of Portuguese honey

Abstract

The minor components of honey (mineral components, flavonoids, amino acids, volatile compounds, etc.) are mainly responsible for the individuality of each kind of honey and the character of this nutraceutical food product. The quality parameters are described in Directive 2001/110/EC of 21 December 2001 and are accepted in Europe as the minimum quality criteria that must be respected. However, the value of honey as a functional food product is also supported by its biological activity that depends on its microcomponents. The botanical and regional specificity could be demonstrated through the awarding of Appellations of Origin (PDO), aiming to highlight the quality of particular types of honey and increase their commercial value. This is a growing trend in European countries supported by a characterization of quality parameters such as HMF content, diastase activity, antioxidant activity, or mineral composition.