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Across the world, honey has been evaluated not only because of its property as a sweetener. It has also been considered as a functional element in traditional medicine. Many studies have been carried out evaluating the antioxidant properties of honey because of its polyphenolic content. Some studies have also demonstrated its therapeutic application in wound healing due to its antibacterial and anti-inflammatory properties.  There is also a significant application in food technology. It seems to have a retarding effect on oxidative processing and enzymatic browning.

The food industry is currently showing an increasing interest in the antioxidant content of different types of foods, because of their health benefits. Our research group is very keen to study and develop analytical procedures, in compliance with quality control specifications, to determine total polyphenols in honey. Evaluating the impact of these processes, as well as the application time, on these polyphenols are key objectives for us.