Variations in composition and characteristics of honey from different nectar sources

Honeybees gather nectar from flowers and store it in hives as honey, which has varying compositions and characteristics depending on the floral source. The properties of honey derived from different nectar origins are described by measuring the total polyphenol content, antioxidant capacity, glucose and fructose content, and amylase activity of each honey sample. A comprehensive study of the characteristics of honey based on the nectar source was conducted. The findings indicated that buckwheat honey had higher total polyphenols and antioxidant capacity, whereas vitex and acacia honey had lower levels. Glucose concentrations were higher in buckwheat and lower in manuka honey. Conversely, fructose was higher in manuka and lower in lotus root honey. The amylase activity was higher in acacia and lower in oranges. The findings of this study can be applied to honey processing and other processed foods.