Plant Foods for Human Nutrition

, Volume 72, Issue 1, pp 74–81 | Cite as

Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs

  • Małgorzata DżuganEmail author
  • Patrycja Sowa
  • Monika Kwaśniewska
  • Monika Wesołowska
  • Maria Czernicka
Original Paper


Three groups of products enriched with herbs were studied: (1) commercial herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal honey (n = 3) produced by bees from the nectar of herbs, and (3) creamed multifloral honey with added dried herbs (n = 5). As a control, multifloral honey (n = 5) was used. The physicochemical parameters (i.e., sugar extract, water content, specific rotation, conductivity, hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC analysis), antioxidant activity and total phenolic compounds content of the studied samples were compared. Although great diversity in the basic properties of the studied products was observed, they were comparable to multifloral honey and complied with honey regulations. Significant differences in sugar composition were observed, and adversely positive rotation (excluding nettle herb honey) was detected in group 1, likely resulting from the change in bee feeding. The best antioxidant activity for creamed honeys with dried herbs (group 2) was investigated, whereas herb honeys (group 1) exhibited similar antioxidant properties as multifloral honey. The use of controlled feeding of bees appears to be an effective method of enriching honey with desirable plant bioactive components to create innovative bee products.


Honey Herb Antioxidant properties Bee feeding 


Compliance with ethical standards

Conflict of interest

Małgorzata Dżugan declares that she has no conflict of interest.

Patrycja Sowa declares that she has no conflict of interest.

Monika Kwaśniewska declares that she has no conflict of interest.

Monika Wesolowska declares that she has no conflict of interest.

Monika Czernicka declares that she has no conflict of interest.

Supplementary material

11130_2016_593_MOESM1_ESM.docx (14 kb)
ESM 1 (DOCX 14 kb)


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Małgorzata Dżugan
    • 1
    Email author
  • Patrycja Sowa
    • 1
  • Monika Kwaśniewska
    • 1
  • Monika Wesołowska
    • 1
  • Maria Czernicka
    • 2
  1. 1.Department of Chemistry and Food Toxicology, Faculty of Biology and AgricultureUniversity of RzeszówRzeszówPoland
  2. 2.Department of Bioenergy Technology, Faculty of Biology and AgricultureUniversity of RzeszówRzeszówPoland

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