Study highlights exceptional antioxidant levels in rare Omani honey varieties

Muscat: A scientific study conducted by researchers at Sultan Qaboos University has found that several rare varieties of honey produced in the Sultanate of Oman contain significantly higher levels of antioxidants than well-known local and commercial honey types, highlighting their potential health benefits and market value.

The study was led by Dr. Haider A. J. Al Lawati from the Department of Chemistry at the College of Science, Sultan Qaboos University. It evaluated the physicochemical properties and antioxidant content of eight rare Omani honey varieties, comparing them with popular local types such as Sidr and Sumur honey, as well as selected commercial honey samples.

Researchers examined key quality parameters, including pH, free acidity, electrical conductivity, sugar composition, and total antioxidant capacity. The analysis employed an innovative paper-based analytical device developed by the research team, offering a faster and efficient alternative to traditional chromatography-based techniques.

The results showed that most rare Omani honey samples contained sugar levels within the internationally accepted range of 45–75 percent. However, one rare variety known as “Aitman” honey recorded a notably lower sugar content of 30.4 ± 1.0 percent. Across nearly all samples, fructose was identified as the dominant sugar, followed by glucose.

Regarding acidity, the free acidity levels of the rare honey samples were comparable to those found in Sidr and commercial honey, but lower than levels recorded in Sumur honey. Most significantly, the total antioxidant content of the rare native honey varieties ranged between 116.9 and 325.4 milliequivalents of gallic acid per kilogram, substantially exceeding the levels observed in Sidr, Sumur, and commercial honey samples, which ranged from 101.5 to 196.6 meq gallic acid/kg.

The researchers said these findings demonstrate the exceptional nutritional and functional properties of Oman’s rare honey varieties. The study provides valuable scientific data that can support improved quality control, strengthen premium branding, and enhance the competitiveness of Omani honey in both domestic and international markets.

They added that this is the first known scientific study to document the physicochemical characteristics and antioxidant content of these rare honey types in Oman, representing an important step toward promoting the country’s unique natural products.