The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhibition were investigated for the three commonly used honeys in Malaysia, namely, tualang, gelam, and acacia honey. The antioxidant capacity of the honey samples was correlated with their biochemical constituents such as total phenol, total flavonoid content, and total water-soluble vitamins (vitamin B1, B2, B3, B9, B12, and vitamin C). The total flavonoid content of honey samples was strongly correlated with the three antioxidative processes ( –0.9910). In contrast, the total water-soluble vitamins was found to be well correlated with the free radical scavenging activity ( ). Vitamin B3 was likely to be in the highest concentration, which covered for 69–80% of the total vitamin content. A number of five phenolic acids, three flavonoids, and two organic acids had also been detected from the honey samples using UPLC-MS/MS, without sugar-removal procedure. 1. Introduction Honey is well known as a natural dietary antioxidant. The components responsible for the redox properties of honey are likely to be phenolic acids, flavonoids, vitamins, and enzymes, as well as a small amount of mineral content, particularly copper and iron [1, 2]. However, little is known about the antioxidant capacity and the mechanism involved by each biochemical component either through reducing power or radical scavenging activity of honey from tropical countries. It might also be attributed to the combined activity of these minor components through synergistic effects [3, 4]. Numerous studies have reported that most chronic diseases such as cancer, coronary, and neurological degeneration are a consequence of oxidative damage. It is also proven that the therapeutic potential of honey is always associated with antioxidant capacity against reactive oxygen species [5]. Therefore, in recent years, studies have been focused on the composition of honeys and their biological properties such as antioxidant [6], anti-inflammatory [7], and antimicrobial activities [8] in wound healing [9], as well as in the treatment of skin ulcers [10] and gastrointestinal disorders [11]. To our knowledge, there is no official method available for the determination of antioxidant activity in honey samples [12]. The commonly used antioxidant assays include DPPH (free radical scavenging activity), FRAP (ferric reducing/antioxidant power), β-carotene bleaching assay, ORAC (oxygen radical absorbance capacity), ascorbic acid antioxidant content (AEAC), and Trolox equivalent antioxidant activity (TEAC). Each assay has
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