Total Phenolic, Flavonoid Content and Antioxidant Activity of Selected Yemeni Honeys Compared with Manuka Honey

Abstract

This study evaluated the total phenolic content (TPC), total flavonoid content (TFC), vitamin C concentration, and antioxidant activity (DPPH IC₅₀) in several Yemeni honey varieties, with New Zealand Manuka honey serving as a reference. Five Yemeni honeys were analyzed: Sorab and Acacia from Dhamar governorate, Jaden from Raymah governorate, Sidr from both Dhamar and Hadramout governorates (monofloral), and Maraei from Hadramout governorate (multifloral). Standard analytical methods were employed to determine TPC, TFC, vitamin C, and DPPH IC₅₀ values. Results revealed that Yemeni honeys contained TPC ranging from 33.40 to 163.66 mg GAE/100 g, TFC between 1.27 and 4.07 mg QE/100 g, vitamin C levels from 3.29 to 16.32 mg/100 g, and DPPH IC₅₀ values between 30.84 and 42.13 mg/ml. In comparison, Manuka honey showed TPC of 108.83 mg GAE/100 g, TFC of 6.07 mg QE/100 g, vitamin C of 10.83 mg/100 g, and the strongest antioxidant activity with the lowest IC₅₀ value (11.07 mg/ml). Among the Yemeni samples, Sidr honey exhibited the highest phenolic content (163.66 ± 7.26 mg/100 g) and vitamin C concentration (16.32 ± 0.73 mg/100 g). In conclusion, Yemeni honeys are rich in antioxidant bioactive compounds, underscoring their potential therapeutic value. Future research should expand to other Yemeni honey types and utilize advanced techniques such as HPLC-based profiling to identify individual phenolic constituents.