{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T19:38:03Z","timestamp":1773949083156,"version":"3.50.1"},"reference-count":57,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,10,20]],"date-time":"2024-10-20T00:00:00Z","timestamp":1729382400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin\u2013Ciocalteu and AlCl3 methods) are presented. The first method quantified all classes of phenolic compounds in honey\u2019s SPE-C18 extract: the total hydroxybenzoic acid content (concentrations between 0.37 \u00b1 0.05 and 4.46 \u00b1 0.37 mg of gallic acid\/g of honey), total hydroxycinnamic acid content (0.13 \u00b1 0.03 and 2.76 \u00b1 0.13 mg of ferulic acid\/g of honey), and total flavonoid content (0.15 \u00b1 0.03 and 1.63 \u00b1 0.17 mg of quercetin\/g of honey). The total phenolic contents were, on average, 1.86 \u00b1 0.72 and 1.78 \u00b1 0.79 times higher than the results obtained for raw honey and the SPE-C18 extract, respectively, using the classical Folin\u2013Ciocalteu method. The total flavonoid contents, on average, were 6.02 \u00b1 3.14 times larger and 0.66 \u00b1 0.33 times smaller than the results obtained using the classical AlCl3 method for raw honey and SPE-C18 extract, respectively.<\/jats:p>","DOI":"10.3390\/pr12102297","type":"journal-article","created":{"date-parts":[[2024,10,21]],"date-time":"2024-10-21T06:35:00Z","timestamp":1729492500000},"page":"2297","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Phenolic Class Analysis in Honey: Comparison of Classical and Single UV Spectrum Methodologies"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7281-8598","authenticated-orcid":false,"given":"Vanessa B.","family":"Paula","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Le\u00f3n, Campus de Vegazana, 24071 Le\u00f3n, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Miguel L.","family":"Sousa-Dias","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Nat\u00e1lia L.","family":"Seixas","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Le\u00f3n, Campus de Vegazana, 24071 Le\u00f3n, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5170-3687","authenticated-orcid":false,"given":"Patricia","family":"Combarros-Fuertes","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Le\u00f3n, Campus de Vegazana, 24071 Le\u00f3n, Spain"}]},{"given":"Let\u00edcia M.","family":"Estevinho","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1210-4259","authenticated-orcid":false,"given":"Lu\u00eds G.","family":"Dias","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1111\/j.1750-3841.2011.02282.x","article-title":"Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys","volume":"76","author":"Khalil","year":"2011","journal-title":"J. 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