Biofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value.

Abstract

Honey is a valuable natural product with antioxidant properties, and its quality is influenced by various factors, including botanical origin and biofortification. Pine bud extracts, known for their antioxidant capacity, were explored to enhance the properties of acacia and polyflower honey. This study aimed to investigate the effect of pine bud extracts at different maturation stages on the moisture content, dry matter, antioxidant activity, and total phenolic content (TPC) of acacia and polyflower honey. Acacia and polyflower honey were biofortified with pine bud extracts at three maturation stages (Stage I, Stage II, and Stage III). Various analyses were performed, including moisture and dry matter content determination, total phenolic content measurement using the Folin-Ciocalteu method, and antioxidant activity assessment through DPPH radical scavenging. FTIR analysis was used to study the chemical composition of the biofortified honeys. Results showed that Acacia and polyflower honey maintained moisture content below 20%, with biofortification significantly enhancing their antioxidant profiles. The highest total phenolic content (247 ± 0.04 mg GAE/100 g) and DPPH scavenging activity (55 ± 0.05%) were observed in Acacia honey biofortified at maturation stage II. Polyflower honey exhibited increased phenolic content (232.9 ± 0.9 mg GAE/100 g) and antioxidant activity (52.45%) when biofortified at maturation stage II. Significant color changes were observed in polyflower honey, with a* and b* values increasing, indicating darker coloration. The biofortification of honey with pine bud extracts enhances its antioxidant and nutritional profile. This approach holds potential for the production of functional foods with improved health benefits. Further studies should explore its commercial feasibility and other potential bioactive compounds.