Table 1

The most common phenolic compounds (flavonoids and phenolic acids) in different types of honey [7].

Phenolic Compounds
FlavonoidsPhenolic Acids
Eucalyptus Honey
Chrysin (C15H10O4)Benzoic acid (C7H6O2)
Isorhamnetin (C16H12O7)Caffeic acid (C9H8O4)
Kaempferol (C15H10O6)Chlorogenic acid (C16H18O9)
Luteolin (C15H10O6)Ellagic acid (C14H6O8)
Myricetin (C15H10O8)Ferulic acid (C10H10O4)
Pinobanksin (C15H12O5)Gallic acid (C7H6O5)
Pinocembrin (C15H12O4)p-coumaric acid (C9H8O3)
Tricetin (C15H10O7)Protocatechuic acid (C7H6O4)
Quercetin (C15H10O7)Syringic acid (C9H10O5)
Vanillic acid (C8H8O4)
Manuka Honey
Chrysin (C15H10O4)Caffeic acid (C9H8O4)
Galangin (C15H10O5)Ferulic acid (C10H10O4)
Isorhamnetin (C16H12O7)Gallic acid (C7H6O5)
Kaempferol (C15H10O6)Syringic acid (C9H10O5)
Luteolin (C15H10O6)
Pinobanksin (C15H12O5)
Pinocembrin (C15H12O4)
Quercetin (C15H10O7)
Acacia Honey
Apigenin (C15H10O5)Caffeic acid (C9H8O4)
Chrysin (C15H10O4)Chlorogenic acid (C16H18O9)
Galangin (C15H10O5)Ferulic acid (C10H10O4)
Genistein (C15H10O5)Gallic acid (C7H6O5)
Kaempferol (C15H10O6)Syringic acid (C9H10O5)
Luteolin (C15H10O6)Vanillic acid (C8H8O4)
Myricetin (C15H10O8)
Pinobanksin (C15H12O5)
Pinocembrin (C15H12O4)
Quercetin (C15H10O7)
Sunflower Honey
Galangin (C15H10O5)Benzoic acid (C7H6O2)
Pinobanksin (C15H12O5)Caffeic acid (C9H8O4)
Pinocembrin (C15H12O4)Ferulic acid (C10H10O4)
Gallic acid (C7H6O5)
p-coumaric acid (C9H8O3)
Protocatechuic acid (C7H6O4)
Syringic acid (C9H10O5)
Vanillic acid (C8H8O4)
Lavender Honey
Benzoic acid (C7H6O2)
Caffeic acid (C9H8O4)
Ferulic acid (C10H10O4)
Gallic acid (C7H6O5)
p-coumaric acid (C9H8O3)
Protocatechuic acid (C7H6O4)
Syringic acid (C9H10O5)
Vanillic acid (C8H8O4)
Orange Honey
Benzoic acid (C7H6O2)
Caffeic acid (C9H8O4)
Ferulic acid (C10H10O4)
Gallic acid (C7H6O5)
p-coumaric acid (C9H8O3)
Protocatechuic acid (C7H6O4)
Vanillic acid (C8H8O4)
Pine Honey
Catechin (C15H15O6)Protocatechuic acid (C7H6O4)
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