INVESTIGATION OF ANTIOXIDANT ACTIVITY IN HONEY

ABSTRACT This study investigated the antioxidant activity of three honey samples-red honey, black honey, and white honey-collected from selected locations in Kano State, Nigeria. The aim was to evaluate and compare their antioxidant capacities using four in vitro assays: Total Flavonoid Content (TFC), Radical Scavenging Activity (RSA), Total Antioxidant Capacity (TAC), and Ferric Reducing Antioxidant Power (FRAP). The results revealed that black honey exhibited the highest flavonoid content (67.85 mg QE/g), radical scavenging activity (79.36%), and reducing power (0.4239 µmol Fe²⁺/g), highlighting its superior antioxidant profile. Interestingly, red honey recorded the highest total antioxidant capacity (399.46 mg AAE/g), suggesting the presence of other potent non-flavonoid antioxidants. White honey demonstrated moderate antioxidant activity across all parameters. The findings suggest that all three honey types possess significant antioxidant potential, with black honey standing out as the most potent. These results provide scientific support for the traditional use of honey in health promotion and underscore its potential as a natural source of antioxidants.