The assessment of antioxidant activity of natural products is commonly used as a proxy analysis to imply potential anti-inflammatory effects.
In a paper published this week in the Journal of Planar Chromatography a simple analytical technique is described, which offers a powerful tool to see what components in honey express antioxidant activity. It outlines a technique refined by the Cooperative Research Centre for Honey Bee Products postgraduate student Md Khairul Islam and his supervisors at the University of Western Australia, that will help Australian honey producers demonstrate to their customers the antioxidant activity of some constituents in their honeys.
Different nectar honey sources have varying degrees of antioxidant capacity, and this activity is linked to different chemical components contained within the honey. The technique allows antioxidant capacity quantification of individual constituents, when compared to a reference standard, enabling the establishment of antioxidant fingerprints typical for honeys of different floral origins.
The paper can be accessed online here: https://doi.org/10.1007/s00764-020-00033-0