Work

Influence of conventional and organic beekeeping on the nutraceutical properties of Italian honeys

Year: 2026

Type: article

Abstract: This study investigates the differences in the nutraceutical properties and mineral content in honey produced under organic and conventional beekeeping practices. The composition and the physicochemical characteristics of honey vary due to botanical and geographical factors. Melissopalynological analysis was used to identify the botanical and geographical origin of 33 honey samples collected from four Italian regions. Principal Component Analysis (PCA) was performed to analyse the variations in micro- and macroelements, antioxidant activity (AOA), total phenolic content (TPC), and total flavonoid content (TFC). The results indicate that potassium was the predominant macroelement (mean 562 ± 74 mg/kg), while boron and iron were the most abundant microelements. TPC and TFC ranged from 25.6 ± 3.2 to 89.3 ± 6.8 mg GAE/100 g and from 1.8 ± 0.2 to 7.6 ± 0.5 mg QE/100 g, respectively, with honeydew honey showing the highest values. Two samples contained pyrrolizidine alkaloids (PAs), albeit lower than 7 µg/kg. PCA indicated that organic honeys contained higher levels of aluminium, barium and silicon, and bioactive compounds, while conventional honeys showed higher iron and titanium content. Overall, management system and floral origin significantly influenced honey’s mineral and nutraceutical profiles, supporting the role of organic practices in enhancing honey quality. • Melissopalynological analysis assessed botanical and geographical origin of honey samples. • Organic honey shows distinct profiles in mineral content and bioactive compounds. • Organic honey showed variations in antioxidant activity, phenolic, and flavonoid. • Results underscore the importance of accurate and standardized methods. • Our study contributes to a deeper understanding of the impact of practices on honey composition.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2026.109057