Review on Organic Honey as a Natural Source of Bioactive Compounds: Chemical Composition, Antioxidant Mechanisms, and Novel Applications in the Food Industry | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Articles in Press, Accepted Manuscript, Available Online from 24 August 2026 | ||
| DOI: 10.22092/fooder.2026.373039.1463 | ||
| Author | ||
| Maryam Sardarodiyan* | ||
| Agricultural Engineering Research Institue, North Khorasan Agricultural and Natural Resources Research and Education Center, AREEO, Bojnourd, Iran | ||
| Abstract | ||
| Honey, particularly organic honey produced within beekeeping systems based on organic agriculture principles and without the use of synthetic chemicals, has attracted considerable attention in food science and nutrition research as a valuable natural product. In contrast to artificial honey or honey‑like syrups, which mainly consist of simple sugars and lack many bioactive components, natural and organic honey contains a diverse range of beneficial biological compounds including phenolic acids, flavonoids, organic acids, and enzymes such as glucose oxidase and catalase that play important roles in its biological and functional properties. Numerous studies have shown that the phenolic and flavonoid compounds present in honey can contribute to reducing oxidative stress and improving health indicators through mechanisms such as scavenging free radicals, neutralizing reactive oxygen species, inhibiting lipid peroxidation, and strengthening the body’s antioxidant defense systems. In addition, honey is increasingly used as a functional ingredient in the development of functional foods and can contribute to improving sensory characteristics, enhancing nutritional value, and increasing oxidative stability of food products, thereby playing a significant role in the food industry. Despite these advantages, the natural variability of honey’s chemical composition due to botanical origin, climatic conditions, and processing methods, as well as sensitivity of certain bioactive compounds to heat and the issue of adulteration through addition of sugar syrups, remain important challenges in evaluating quality and industrial application of this product. Therefore, development of accurate authentication and quality control methods can play a crucial role in scientific and industrial utilization of organic honey. | ||
| Keywords | ||
| Organic honey; Authentication; Bioactive compounds; Antioxidant mechanisms; phenolic compounds | ||
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