2.3.2. Color

Honey color analysis was performed using the Pfund scale (Pfund HI, Hanna Instruments, USA) and CIEL\*a\*b\* coordinates (portable chromameter CR-400, Konica Minolta, Tokyo, Japan), respectively.

### 2.3.3. Determination of Total Phenolic Content

The method proposed by Biesaga et al. [30] was used to determine the total phenolic content (TPC) and sample preparation was made, as follows: 1 g of honey sample was extracted with 5 mL of 40% methanol/acidified water (*v*/*<sup>v</sup>*, pH = 2, HCl). Then, the samples were stirred for 15 min with a magnetic stirrer. From the extract, 0.2 mL was mixed with 2 mL of Folin–Ciocalteu reagen<sup>t</sup> 1:10 and 1.8 mL Na2CO3 7.5% (*w*/*v*). The samples were kept in the dark for 20 min and the absorbance was measured at 750 nm using a UV-NIR spectrometer HR4000CG-UV-NIR (Ocean Optics, St. Petersburg, FL, USA). Gallic acid solutions with concentrations ranging from 0–400 mg·L−<sup>1</sup> were used to obtain the calibration curve.

### 2.3.4. Determination of Flavonoids

From the extract prepared as presented in Section 2.3.3, 5 mL were mixed with 300 μL of NaNO2 5% (*w*/*v*) and 300 μL of AlCl3 10% (*w*/*v*) [30]. After 5 min in the dark, the samples were mixed with 2 mL of NaOH 1 N. The samples were kept for 6 more minutes in the dark and then the absorbance of each sample was read at 510 nm with a HR4000CG-UV-NIR spectrometer. Quercetin solutions with concentrations ranging from 0–10 mg·L−<sup>1</sup> were used to obtain the calibration curve.
