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Phenolic Composition and Antioxidant Activity of Mint (Mentha spp.) Honey

Tomislav Pavlešić1,2orcid tiny, Sanja Poljak3orcid tiny, Dijana Mišetić Ostojić4orcid tiny, Ivana Lučin5,6orcid tiny, Christian A. Reynolds3orcid tiny, Daniela Kalafatović3orcid tiny and Lara Saftić Martinović3*orcid tiny

1University of Rijeka, Faculty of Health Studies, Viktora Cara Emina 5, 51000 Rijeka, Croatia

2University of Rijeka, Trg braće Mažuranića 10, 51000 Rijeka, Croatia

3University of Rijeka, Department of Biotechnology, Radmile Matejčić 2, 51000 Rijeka, Croatia

4Croatian Veterinary Institute, Veterinary Institute Rijeka, Laboratory for Analytical Chemistry and Residues, Podmurvice 29, 51 000 Rijeka

5University of Rijeka, Faculty of Engineering, Vukovarska 58, 51000 Rijeka, Croatia

6Center for Advanced Computing and Modelling, University of Rijeka, Radmile Matejčić 2, 51000 Rijeka, Croatia

Article history:

Received: 2 March 2022

Accepted: 31 May 2022

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Mentha spp. honey; honey chemical characterization; physicochemical properties, melissopalynology; food authentication


Research background. The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds.

Experimental approach. The aim of our study was to characterize the phenolic composition of a rare unifloral variety of honey - Mentha spp. honey. For this purpose, we obtained standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analysis of phenolic compounds for 5 Menta spp. honeys.

Results and conclusions. Our results indicate that Mentha spp. honeys have high phenolic content, ranging from (76.7±0.6) to (90.1±1.1) mg GAE/100 g and (6.7±0.6) to (12.5±0.8) mg QUE/100 g for flavonoid content. These honeys also exhibit strong antioxidant activity ranging from (33.6±2.8) to (51.3±1.2) mg TE/100 g and (14.4±0.8) to (55.1±2.4) mg TE/100 g when analysed using DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives.

Novelty and scientific contribution. Our study indicates that Mentha spp. honeys contain unique phenolic profiles, which likely contribute to their distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural products market.

*Corresponding author: +385515845573

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