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An enchanting viscous sweetener usually made by honey bees is known as honey (Farooq Khan & Maqbool, 2008). From the earlier times, it has been used instead of sugar (Krell, 1996) and as food preservative (Cherbuliez & Domerego, 2001, 2003). Honey also has received much attention due to its consumption as healthy food and its physiological properties. Among its various benefits, honey has a marked antioxidant activity which is a main reason for its application as food preservative (Coskun & Karabulut Dirican, 2019; Khalil et al., 2010; Mohamed et al., 2009). The biological properties of honey including its antioxidant activity are mainly due to the presence of flavonoids and phenolic acids (Costa et al., 2019). The presence of such compounds in honey protects human health by reducing the damages that could be caused by various oxidizing agents (Ajani, 2009; Gheldof et al., 2002; Khalil et al., 2010; Lachman et al., 2010). The antioxidants found in natural honeys include organic acids, amino acids, proteins, polyphenols, carotenoids, etc (Khalil et al., 2010; Mohamed et al., 2009). Although these characteristic key constituents in honey are approximately the same, the specific chemical composition of natural honeys differs with respect to the plant species on which the bees collect the nectar (Atrouse et al., 2004; Duarte et al., 2018; Ebenezer & Dlugbenga, 2010; Dmafuvbe & Akanbi, 2009). Dn the other hand, the flavonoid composition, which plays an important role for evaluating the quality of honey can be affected by different factors such as the climatic conditions and the plant species. The analytical methods mostly reported in the literature for analysis of flavonoids and other polyphenols are liquid chromatography (Ahmed et al., 2014, 2016; Milbury, 2001), liquid chromatography coupled with mass spectrometry (Wabaidur et al., 2015), gas chromatography hyphenated to mass spectrometry (Markham et al., 1996), as well as spectroscopic techniques (Bittar et al., 2018; Frausto-Reyes et al., 2017). The current study aimed to the determination of total polyphenol contents in several natural honeys produced from various plant species using UV-visible spectrophotometry. The developed method was simple and easy to apply for the routine analysis of honey; moreover, it could be potentially useful for measurement of polyphenols and flavonoids in many other biological samples.

Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach