Antioxidant properties of individual and combined extracts of honey and mint

Plant-based substances have been used in traditional medicine systems around the world. Plant materials with high contents of polyphenol and flavonoid compounds possess many biological and pharmacological properties. Many formulations based on polyphenols have been prepared in specific ratios and used for multiple purposes. The aim of the present study is to assess the level of bioactive compounds and antioxidant activity of individual extracts of mint (Mentha spicata) and honey and their combination. The total phenolic content (TPC) and the total flavonoid content (TFC) were determined spectrophotometrically. The antioxidant activity was assessed using different in vitro assays, including DPPH, ABTS, reducing power, and iron-chelation tests. According to the results, mint extracts exhibited the highest TPC (35.47 ± 0.08 mg GAE/g and 15.5 ± 0.06 mg GAE/g) and the highest TFC (32.03 ± 0.47 QE/g and 27.49 ± 0.32mg QE/g) compared to honey samples (0.35 ± 0.01 mg GAE/g and 0.32 ± 0.01 mg GAE/g for TPC and 0.23 ± 0.00 QE/g and 0.12 ± 0.01 QE/g for TFC). Both individual mint and honey extracts exhibited antioxidant activity. When combined, the honey--mint extracts demonstrated enhanced antioxidant activity compared to the individual extracts. The synergistic effect was particularly evident in the reducing power, DPPH, and ABTS assays. Meanwhile, honey--mint extracts showed low iron-chelating activity. This study provides scientific evidence supporting the traditional use of mint and honey together. The combined extract of mint and honey exhibited superior antioxidant activity compared to individual extracts, indicating that this combination may offer additional health benefits. Further research is needed to explore the potential applications of honey--mint mixtures as functional food additives or nutraceuticals.