Functional Properties and Preferences of Consumption of Honeys from Different Origins

Abstract

In the bioeconomy, beekeeping and honey production are of great importance and contribute to sustainability. Honey is a nutritious, healthy, and flavoured product embodying the biodiversity and culture of the lands of origin and the peculiarities of the production areas through the work of many smallholder farmers providing honey with added value derived from the local environment. The functional properties of honey are largely attributed to minor constituents (polyphenols, including flavonoids and phenolic acids), which can function as natural antioxidants in our diet. In addition to the analytical results on the antioxidant activity of Tuscan and Sardinian honeys, this work reports the data of a survey to evaluate the preferences for honey consumption in a group of young adults. In particular, the objectives were (i) to compare local honeys produced by smallholder farmers to industrial honeys and to highlight the added value of local productions; (ii) to analyse the findings of the survey on honey consumption in young adult consumers; and (iii) to evaluate the antioxidant properties of local honey to promote it as a valuable component of a healthy and balanced diet and to disseminate among consumers’ food culture and food functional property awareness.