Phenolic Profiling of Albanian Honeys by LC–MS/MS: Gallic Acid as a Predictive Marker of Antioxidant Potential

Hamiti X., Shallari G., Pupuleku B., YÜCEL A., ÇELİK S., Sulejmani E., ...Daha Fazla

Molecules, cilt.30, sa.20, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 20
  • Basım Tarihi: 2025
  • Doi Numarası: 10.3390/molecules30204037
  • Dergi Adı: Molecules
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Anahtar Kelimeler: Albania, antioxidant potential, flavonoids, gallic acid, honey, LC–MS/MS, mono-floral, phenolic compounds, poly-floral
  • Trakya Üniversitesi Adresli: Evet

Özet

Phenolic compounds are key contributors to the bioactivity and antioxidant potential of honey, yet reliable indicators for rapid quality assessment remain limited. This study characterized phenolic profiles in 44 mono-floral and poly-floral honey samples from 11 Albanian regions using LC–MS/MS method. Total phenolic content ranged from 29.8 to 171 mg·kg−1, with flavonoids accounting for 6.1–56.4% of total phenolics. Gallic acid was the dominant phenolic compound (5.5–127 mg·kg−1), which is strongly correlated with the total content of polyphenols (r = 0.863, p < 0.001). Analysis of variance (ANOVA) confirmed significant differences in phenolic and flavonoid levels across geographic zones and floral types, with mono-floral honeys consistently exhibiting higher bioactive parameters. These findings demonstrate that gallic acid may serve as a practical biochemical marker for estimating antioxidant potential in honey. This insight has implications for authenticity verification and quality control, particularly in regions like Albania where diverse floral sources contribute to honey variability. By linking phenolic composition to antioxidant potential, this study supports the broader application of phenolic markers for the standardization and valorization of honey as a functional food.