A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From L. and L. Collected From Western Oromia, Ethiopia.

Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from and L. (stingless bee) collected from different sources. honey samples were collected from hives ( = 13) and local markets ( = 13). honey samples were collected from local markets ( = 13). The honey samples were designated as fresh honey directly collected from hives (AMFH), honey collected from the local markets (AMMH), and stingless bees () honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly ( < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower ( < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, < 0.05) compared to honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant ( > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to honeys collected from markets. honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.