## 3 Results and Discussion
### Phenolic Content of Honey  
[PERSON] et al. [36] state that the results in this food matrix should be interpreted as a quantitative estimation because sugar reactions can also react with the Folin-Ciocalteu reagent. However, since the sugar component provides an equal contribution, it was possible to conclude that the differences between the values result from the phenol content variations. This methodology is applied for its sensibility, precision, reproductivity, and fast response, which makes it the most attractive method. In this sense, the honey samples showed a total phenols content ranging from 21.37 \(\pm\) 1.35 mg GA/100 g (sample 6) to 30.31 \(\pm\) 0.42 mg GA/100 g (sample 1) (Table 2). The highest value was from sample 1 with significant differences (\(p\) < 0.001) from the remaining samples, except for sample 2. Regarding the _ortho_-diphenols content, as shown in Table 2, for the honey samples from _P. undulatum_ the results varied from 21.25 \(\pm\) 0.12 mg GA/100 g (sample 4) to 28.47 \(\pm\) 0.59 mg GA/100 g (sample 1), with significant differences from the remaining honey samples. As the previously evaluated parameter, sample 1 presented the highest value, with significant differences (\(p\) < 0.001) from the others five honey samples. Concerning the flavonoid content, the honey samples showed values ranging between 4.41 \(\pm\) 0.35 CAT/100 g (sample 6) and 7.67 \(\pm\) 0.84 CAT/100 g (sample 1). Sample 1, once again, was the sample with the highest content with significant differences (\(p\) < 0.01) from the remaining ones, which the presence of different pollen types could justify. Indeed, the differences between samples could be explained by the nectar and pollen composition since a small percentage of other pollen types was observed besides being monoflorl, Furthermore, they are influenced by climatic conditions, soil composition, the methodology used in honey extraction from the wax, the packing material, and storage time [39; 40; 41]. To the best of our knowledge, no studies in the literature determined the phenolic content of honey from _P. undulatum_. However, several authors studied these parameters in other kinds of honey from different floral sources. \begin{table}
\begin{tabular}{l l c c c c c c c} \hline \hline  & **Samples** & **1** & **2** & **3** & **4** & **5** & **6** & _p_**-Value** \\ \hline \multirow{4}{*}{
\begin{tabular}{c} **P. undulatum** \\ \end{tabular} } & HMF (mg/kg) & 13.94 \(\pm\) 0.11  & 10.67 \(\pm\) 0.04  & 9.78 \(\pm\) 0.02  & 15.37 \(\pm\) 0.02  & 12.72 \(\pm\) 0.04  & 5.20 \(\pm\) 0.04  & *** \\  & Total phenols & & & & & & & \\  & (mg CA/100 g) & 30.31 \(\pm\) 0.42  & 26.01 \(\pm\) 0.87  & 23.28 \(\pm\) 1.37  & 21.37 \(\pm\) 1.35  & 25.87 \(\pm\) 0.00  & 20.83 \(\pm\) 1.42  & *** \\  & _Ortho_-diphenols & & & & & & & \\  & (mg CA/100 g) & 28.47 \(\pm\) 0.59  & 22.82 \(\pm\) 0.24  & 24.91 \(\pm\) 0.35  & 21.25 \(\pm\) 0.12  & 26.96 \(\pm\) 0.00  & 27.29 \(\pm\) 0.47  & 6.78 \(\pm\) 0.00  & 7.67 \(\pm\) 0.84  & 7.23 \(\pm\) 0.42  & 5.88 \(\pm\) 0.35  & 4.41 \(\pm\) 0.35  & ** \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Quantification of HMF by HPLC-UV (mg/kg) and phenolic content (total phenols (mg GA/100 g), _ortho_-diphenols (mg GA/100 g), and flavonoids (mg CAT/100 g) methods. [PERSON] et al. [42] evaluated three monoflorasample 1 exhibited the highest scavenging activity (0.566 \(\pm\) 0.010 mmol T/100 g) with significant differences from the remaining honey samples. In summary, the highest antioxidant capacity was verified in sample 1 for ABTS and FRAP assays (0.346 \(\pm\) 0.020 mmol T/100 g and 0.566 \(\pm\) 0.010 mmol T/100 g, respectively) with significant differences from the remaining samples. On the other hand, for DPPH, sample 2 showed the highest scavenging capacity (0.447 \(\pm\) 0.022 mmol T/100 g) with significant differences from the other samples. For sample 1, as previously referred, the differences observed from the remaining samples could be justified by the differences in pollen types present in its composition.