# Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
###### Abstract  
The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pohutukawa, rewarewa, kamaih, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pohutukawa, rewarewa and kamaih honey were the most liked ice cream in terms of overall liking.  
honey; ice cream; honey ice cream; polyphenols; phenolic acids; flavonoids; antioxidants; NZ native honey; clover honey; bush honey; pohutukawa honey; rewarewa honey; kamaih honey; thyme honey; scensory; CATA +
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pinobanksin, quercetin, and kaempfer ([PERSON] et al., 2018) [11]. In addition, phenolic acids in honey include p-coumaric acid, caffeic acid, cinnamic acid, ferulic acid, protocatechuic acid, syringe acid,2-hydroxycinnamic acid, p-hydroxybenzoic acid, chlorogenic acid, ellagic acid, gallic acid, sinapic acid, and vallinic acid. Flavonoids inhibit the enzymes responsible for superoxide anion production by trapping reactive oxygen species. This prevents peroxidation by reducing alkoxyl and peroxyl radicals, as well as chelating transition metals involved in processes that generate free radicals ([PERSON], 2011) [12].  
There have been only few studies on polyphenolic content found in native NZ honey. The polyphenols found in honey are mainly flavonoids, phenolic acids, and phenolic acid derivatives. The most common flavonoids found in manuka honey are luteolin, pinobanksin, quercetin, kaempfer, pinocembrin, and rutin ([PERSON] et al., 2013) [13]; ([PERSON], 2009) [14]; ([PERSON], [PERSON], and [PERSON], 2000) [15]; ([PERSON] et al., 2003) [16]. Phenolic acids in honey include p-coumaric acid, caffeic acid, and chlorogenic acid ([PERSON] et al., 2013) [13]; ([PERSON], [PERSON], and [PERSON], 2000) [15]. Only few studies have investigated polyphenols present in New Zealand honey, with most work carried out on manuka honey ([PERSON] et al., 2013) [13]; ([PERSON], 2009) [14]; ([PERSON], [PERSON], and [PERSON], 2000) [15]; ([PERSON], [PERSON], and [PERSON], 1999) [17]; ([PERSON] et al., 2003) [16]. [PERSON] et al. (2003) found that manuka honey contained a high amount of luteolin, chrysin, gallic acid, quercetin, pinocembrin, and pinobanksin ([PERSON] et al., 2013) [13]; ([PERSON] et al., 2003) [16].  
The increasing demand for manuka honey has led to the devaluation of non-manuka honey, placing financial pressures on beekeepers and causing them to focus solely on manuka honey production. By utilising non-manuka honey, there is an opportunity to diversify the market and create value-added products from other New Zealand native honeys. In this study, six New Zealand non-manuka honey varieties were used to formulate the ice creams. Additionally, incorporating honey in ice cream offers an alternative way to increase the polyphenolic content and enhance flavour, an area of research that has been relatively unexplored. Therefore, this research aims to incorporate New Zealand native honey into ice cream and investigate its impact on polyphenolic content and sensory properties.