Honey is appreciated for its value as a sweetener and for being a functional element in traditional medicine. Numerous studies have demonstrated its therapeutic application thanks to its antibacterial, anti-inflammatory properties and the application in food technology because it contributes to slowing down oxidative reactions and enzymatic browning. Furthermore, due to its polyphenol content, various studies have focused on evaluating its antioxidant properties.
Currently, the food industry is showing increasing interest in the content of antioxidants in different foods, due to the health benefits associated with their consumption.
Our research group is characterized by the development of practical and applicable knowledge. That is why some of our main objectives have been the development of an analytical method applicable to quality control processes for the determination of total polyphenols in honey, as well as evaluating the impact of processing and time on these polyphenols.