Chemical profile, antioxidant activity, and FTIR-based multivariate analysis of honey from northeastern Peru

Reyna-Gonzales K.; Altamirano-Oporto J.C.; Pajuelo-Muñoz A.J.; Fernandez-Rosillo F.; Castro-Alayo E.M.; Cayo-Colca I.S.; Barrena M.; Balcázar-Zumaeta C.R. · Frontiers in Sustainable Food Systems (2026) · DOI: 10.3389/fsufs.2026.1929136

Resumen

Honey is a complex natural product whose chemical composition and bioactive properties can vary according to its geographical origin and production conditions. This study aimed to evaluate the chemical composition, antioxidant activity, and spectral profile of honey samples collected from different geographical origins within the Amazonas region (Peru). Color parameters, total phenolic content, and antioxidant activity were determined. Sugar composition (glucose, fructose, and sucrose) was quantified by UHPLC, while Fourier-transform infrared spectroscopy (FTIR), combined with chemometric analyses (PCA and HCA), was used to assess spectral variability and sample differentiation. The results revealed significant variability among samples (p < 0.05), which may be associated with differences in the production areas analyzed and the overall sample composition. Dark-colored honey samples showed higher phenolic content (634–643 μmol TE/100 g), whereas light-colored honey samples showed lower bioactive potential (<300 μmol TE/100 g). Glucose and fructose were the predominant sugars, with concentrations ranging from 40.20 to 46.50 g/100 g and 25.10 to 36.50 g/100 g, respectively. Sucrose content varied among samples (3.16–12.60 g/100 g), with some exceeding the reference limit of 5 g/100 g. FTIR spectra confirmed the presence of characteristic functional groups related to carbohydrates, water, and minor compounds. Chemometric analysis enabled the discrimination of samples into distinct groups based on compositional differences, explaining up to 84.0% of the total variance in PCA. Positive correlations were found between total phenolic content and antioxidant activity (r = 0.92–0.94, p < 0.001), suggesting an association between phenolic content and antioxidant activity. This preliminary study provides insights into the chemical variability, antioxidant activity, sugar composition (fructose, glucose and sucrose), and FTIR spectral profiles of honey samples from the Amazonas region. However, future studies including a larger number of samples and complementary analyses will provide a more comprehensive understanding of the factors associated with honey variability. Copyright

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas; Universidad Nacional de Jaén