{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:58:52Z","timestamp":1787029132574,"version":"build-2736575974"},"reference-count":99,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,16]],"date-time":"2026-08-16T00:00:00Z","timestamp":1786838400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003356","name":"Gazi University Scientific Research Projects Unit","doi-asserted-by":"publisher","award":["TYL-2024-9820"],"award-info":[{"award-number":["TYL-2024-9820"]}],"id":[{"id":"10.13039\/501100003356","id-type":"DOI","asserted-by":"publisher"}]},{"award":["TYL-2024-9820"],"award-info":[{"award-number":["TYL-2024-9820"]}],"id":[{"id":"https:\/\/ror.org\/054xkpr46","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Honey is a natural food widely consumed due to its nutritional and functional properties. With the growing consumer interest in organic foods, evaluating the composition and quality parameters of organic and conventional honey products available on the market has become increasingly important. For this purpose, a total of 92 organic and conventional floral honey samples obtained from four different firms in T\u00fcrkiye were analyzed for total antioxidant status (TAS), total oxidant status (TOS), total phenolic content, proline content, diastase activity, hydroxymethylfurfural (HMF) level, pH, electrical conductivity, color, \u00b0Brix, and moisture content. In the floral honey samples, mean values of TAS, TOS, and total phenolic content ranged from 0.48 to 0.93 mmol Trolox equivalent\/L, 12.03 to 56.76 \u00b5mol H2O2 equivalent\/L, and 97.17 to 153.00 mg GAE\/kg, respectively. Furthermore, the mean values of proline content, diastase number, HMF content, electrical conductivity, and moisture content ranged from 314.27 to 699.81 mg\/kg, 8.57 to 28.50, 3.24 to 23.30 mg\/kg, 0.20 to 0.28 mS\/cm, and 15.70 to 17.39%, respectively, all of which were within the limits specified in the Turkish Food Codex. Additionally, the mean pH and \u00b0Brix values ranged from 3.85 to 4.23 and 80.81 to 82.43%, respectively, while the color ranged from white to light amber.<\/jats:p>","DOI":"10.3390\/molecules31162862","type":"journal-article","created":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T10:04:36Z","timestamp":1786961076000},"page":"2862","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Determination of Total Antioxidant Status and Some Physicochemical Properties of Organic and Conventional Floral Honeys"],"prefix":"10.3390","volume":"31","author":[{"given":"Esra","family":"Demirata","sequence":"first","affiliation":[{"name":"Division of Food Analysis and Nutrition, Graduate School of Health Sciences, Gazi University, 06330 Ankara, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8551-1472","authenticated-orcid":false,"given":"Burak","family":"Demirhan","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Basic Sciences, Faculty of Pharmacy, Gazi University, 06330 Ankara, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7938-6553","authenticated-orcid":false,"given":"Buket","family":"Er Demirhan","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Basic Sciences, Faculty of Pharmacy, Gazi University, 06330 Ankara, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Osaili, T.M., Odeh, W.A.M.B., Al Sallagi, M.S., Al Ali, A.A.S.A., Obaid, R.S., Garimella, V., Bakhit, F.S.B., Hasan, H., Holley, R., and El Darra, N. 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