Food Science and Technology 13(2): 220-225, 2025 http://www.hrpub.org DOI: 10.13189/fst.2025.130210 Chemical Characterization and Phenolic Content of Jordanian Honey Samples - Phenolic and Chemical Profile of Jordanian Honey Shatha Sabri Hammad * , Hamed R. Takruri, Khalid Al-Ismail, Mahmoud Jabir Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Jordan Received March 13, 2025; Revised May 7, 2025; Accepted June 10, 2025 Cite This Paper in the Following Citation Styles (a): [1] Shatha Sabri Hammad, Hamed R. Takruri, Khalid Al-Ismail, Mahmoud Jabir , "Chemical Characterization and Phenolic Content of Jordanian Honey Samples - Phenolic and Chemical Profile of Jordanian Honey," Food Science and Technology, Vol. 13 No. 2, pp. 220 - 225, 2025. DOI: 10.13189/fst.2025.130210. (b): Shatha Sabri Hammad, Hamed R. Takruri, Khalid Al-Ismail, Mahmoud Jabir (2025). Chemical Characterization and Phenolic Content of Jordanian Honey Samples - Phenolic and Chemical Profile of Jordanian Honey. Food Science and Technology, 13(2), 220 - 225. DOI: 10.13189/fst.2025.130210. Copyright©2025 by authors, all rights reserved. Authors agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Abstract Purpose: Honey is a natural product known for its nutritional, therapeutic, and antioxidant properties, largely attributed to its phenolic compounds. The botanical source of honey is a major determinant of its nutritional and phytochemical composition. Jordan, with its diverse flora and climate, produces unique honey types with potentially distinct chemical and phenolic profiles; however, very little information is known about the phenolic content of the main Jordanian honey types. Therefore, this study aimed to provide a detailed characterization of honey samples from common honey types in Jordan. Methods: A registered honey beekeeper collected five types of honey in the spring of 2023 from colonies throughout Jordan. The contents of moisture, sugar, total phenolics, total flavonoids, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) were determined in these common types of Jordanian honey. Results: Significant variations were detected in the levels of fructose, glucose, sucrose, maltose, total phenolics, total flavonoids, and antioxidant scavenging activity. Ziziphus had the highest total phenolic compounds, flavonoids, and antioxidant capacity, 66.92±2.96 mg/100g, 3.36±0.16 mg/100g, and 94.34±1.09 DPPH, respectively. Also, significant correlations were observed between the total phenolic content and antioxidant activity and between the total flavonoid content and antioxidant activity across the five types of honey samples. Conclusion: The common types of honey varied in their chemical and functional properties, which could influence consumer preferences and the selection for medicinal purposes. The findings of this study can be helpful for regulatory bodies to verify the quality, purity, and botanical origin of honey types. Also, research institutions and health industries can utilize the findings to develop functional foods and therapeutic products. Keywords Antioxidant Activity, DPPH, Total Phenolic Compounds, Flavonoids, Sugar Abbreviations DPPH:2,2-Diphenyl-1-picrylhydrazyl; HMF: hydroxymethylfurfural 1. Introduction Honey is a unique mixture of compounds, including many nutrients that are not available in any other sugar material. The nutritional composition of honey is affected by many factors, including the botanical and geographical origin, the intensity of nectar flow, the climatic conditions, the beekeepers’ manipulations, the handling and packing procedure, the time and conditions of storage [1-3]. The effect of geographical location is considered a major determinant of the nutritional composition of honey, which appears in the regulations of Codex and the European