# Profiling of the Endogenous Phenolic Contents of Multifloral Honey From Different Geographical Origins in Türkiye by LC‐MS/MS

## TL;DR

This study analyzed phenolic compounds in honey from different regions of Türkiye, finding that geographical origin and local flora significantly affect honey composition.

## Contribution

The study provides a detailed phenolic profile of multifloral honey from various Turkish regions using LC-MS/MS, emphasizing regional differences.

## Key findings

- Hydroxycinnamic acid was the most abundant phenolic compound in Eastern Anatolia, Central Anatolia, Marmara, and Aegean region honeys.
- Vanillic acid was the most prevalent phenolic compound in Mediterranean and Southeastern Anatolia region honeys.
- Certain compounds like alizarin, myricetin, and thymoquinone were not detected in any of the honey samples.

## Abstract

Honey is an important animal product. It has been known about since ancient times. It is still a matter of curiosity today. This is due to its extensive biological properties and characteristic chemical composition. This study aimed to determine the phenolic content of honey from various regions of Türkiye. A total of 99 multifloral honey samples were collected from beekeepers in various Turkish provinces, and 25 phenolic compounds were analyzed using liquid chromatography‐tandem mass spectrometry (LC‐MS/MS). The highest measured phenolic component was hydroxycinnamic acid in honey samples from the Eastern Anatolia (103.60 ± 17.76 μg/100 g) and Central Anatolia (100.94 ± 12.79 μg/100 g) regions, followed by the Marmara (119.32 ± 17.26 μg/100 g), Aegean (147.83 ± 15.99 μg/100 g), and the Black Sea region (204.83 ± 33.28 μg/100 g). The most abundant phenolic component of the Mediterranean Region (114.38 ± 41.52 μg/100 g) and Southeastern Anatolia Region (148.53 ± 81.72 μg/100 g) honeys was vanillic acid. Alizarin, myricetin, protocatechuic acid, thymoquinone, and 2‐hydroxy‐1,4‐naphthoquinone were not detected among these phenolic compounds in the honey samples. These results emphasize the effect of geographical differences and the flora from which honey is derived on its phenolic content once again. They also provide valuable information about the phenolic content of honey produced in different regions of Türkiye, which has a wide variety of flora and honey types.

This study investigated the phenolic profiles of 99 multifloral honey samples collected from seven geographical regions of Türkiye using LC‐MS/MS. Significant regional differences were observed in the concentration and diversity of 25 phenolic compounds, with hydroxycinnamic acid and vanillic acid being the most prevalent. The results highlight the influence of geographical origin on honey composition and support phenolic profiling as a tool for honey authentication.