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Article

Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits

by
Elisabeta-Irina Geană
1,*,
Claudia Sandru
1,
Cornelia Carmen Abalaru
2,
Mihaiela Cornea-Cipcigan
3,* and
Rodica Margaoan
4,*
1
National R & D Institute for Cryogenics and Isotopic Technologies—ICIT Rm. Valcea, 4th Uzinei Street, P.O. Box 7, 240050 Ramnicu Valcea, Romania
2
APIFARMA, No. 21 G. Negrescu Street, Sacel, 557233 Sibiu, Romania
3
Department of Clinical and Paraclinical Sciences, Faculty of Veterinary Medicine Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj, 400372 Cluj-Napoca, Romania
4
Department of Animal Production and Food Safety, Faculty of Veterinary Medicine Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj, 400372 Cluj-Napoca, Romania
*
Authors to whom correspondence should be addressed.
Molecules 2026, 31(5), 802; https://doi.org/10.3390/molecules31050802
Submission received: 16 January 2026 / Revised: 21 February 2026 / Accepted: 24 February 2026 / Published: 27 February 2026
(This article belongs to the Special Issue Biological Activity and Chemical Composition of Honeybee Products)
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Versions Notes

Abstract

Honey’s medicinal properties are largely attributed to its antioxidant activity, mainly derived from flavonoids, phenolic acids, and their derivatives. Fruit berries, such as goji berries, sea buckthorn, and black currant, are particularly rich in vitamins, phenolic compounds, and minerals, providing high nutritional and pharmacological value. Enrichment of rapeseed honey with dried fruits significantly increased total phenolic content, with the highest value observed in honey containing goji berries (111.221 ± 20.551 mg GAE/100 g), followed by black currant (96.477 ± 31.053 mg GAE/100 g) and sea buckthorn (90.724 ± 19.72 mg GAE/100 g), compared to control honey (49.681 ± 14.44 mg GAE/100 g). Antioxidant activity, assessed by multiple assays, was markedly enhanced in functional foods based on rape honey and dried fruits, particularly those with black currant, followed by goji berries and sea buckthorn. Romanian rapeseed honey contained phenolic acids such as gallic, chlorogenic, 4-hydroxybenzoic, and 3,4-dihydroxybenzoic acids, and flavonoids including quercetin and naringin. Functional food based on rape honey and goji berries (GBH) showed the highest levels of chlorogenic and gallic acids, epicatechin, and rutin, while functional food based on rape honey and sea buckthorn (SBH) was rich in naringin and resveratrol. Functional food based on rape honey and black currant (BCH) exhibited elevated gallic acid and rutin. Potassium and magnesium were the predominant minerals in all samples. Overall, berry enrichment enhances the nutritional and antioxidant profile of honey, supporting immune function and general health.

1. Introduction

In recent years, there has been a marked and continuous increase in scientific interest in honey and other bee-derived products. This trend is largely attributable to their remarkable therapeutic potential, supported by a growing body of evidence highlighting their antioxidant [1,2], antimicrobial [3], nutritional and anti-inflammatory properties [4]. As a result, these natural products are being extensively investigated as valuable sources of bioactive compounds with potential applications in medicine, pharmacy, and biotechnology [5].
Among the various bee-derived products, honey is by far the most preferred and most widely consumed due to its availability, sensory attributes, and recognized health benefits [6]. Honey contains a wide range of bioactive constituents, including carbohydrates, vitamins, minerals, phenolic compounds, amino acids, and enzymes which contributes to its nutritional value and high digestibility [4]. The therapeutic activity of honey is mainly attributed to its antioxidant nature, due to the presence of flavonoids, phenolic acids, and their derivatives which are among the polyphenols responsible for the antibacterial and anti-inflammatory properties [7]. The sensory attributes of honeys are frequently associated with a variety of aromatic and aliphatic carboxylic acids, primarily hydroxy and methoxy derivatives of cinnamic and benzoic acids. Among the most prevalent phenolic acids identified in honey include benzoic, caffeic, coumaric, gallic, p-hydroxybenzoic, chlorogenic, and protocatechuic acids [8]. Commonly found flavonoids include apigenin, isorhamnetin, kaempferol, hesperidin, pinocembrin, and quercetin [9,10].
Furthermore, from ancient times, honey has been utilized in conjunction with therapeutic plants (honey infused with herbs) [11]. The resulting mixture is believed to strengthen the medicinal qualities of the herbs and honey, offering an alternative and natural remedy for a wide range of illnesses. Herb-infused honey is still widely utilized in traditional medical systems all over the world. Additionally, the prospective health advantages of honey-based products enhanced with herbs [12,13], flowers [14,15], or incorporating fruits (i.e., chokeberry, prunes), as a dessert and a medical remedy [16], were investigated. These particular mixtures include a variety of minerals and antioxidants that may enhance general health and promote a nutritious and balanced way of living. Additionally, a novel approach of feeding bees several concentrates based on pomegranate, orange, and black carrot for the purpose of producing beneficial honey was established with positive results [17]. Macro- and microelements are vital for human health, and bee-derived products as well as fruits constitute significant dietary sources of these essential minerals [18,19].
The current tendency of consuming natural products with therapeutic potential beyond their nutritional roles (functional foods) increased the interest in honey supplemented with natural sources such as fruits, plants and other apiary products rich in bioactive compounds and nutrients, among the most important of which are phenolic compounds and minerals [20,21].
Sea buckthorn (Hippophae rhamnoides L.), a perennial deciduous shrub belonging to the Elaeagnaceae family, is widely utilized in the food industry as well as in medicinal applications, including nutritional supplements [22]. Its fruits (berries) and leaves are rich in phenolic compounds, particularly isorhamnetin, quercetin, and hydroxycinnamic acid derivatives—alongside alkaloids, phytosterols, carotenoids, and essential minerals such as K, Ca, Mg, P, Zn, and Se [23]. However, the quantitative chemical composition of sea buckthorn varies substantially among botanical varieties [24] and across different geographical regions. The predominant flavonoids found in sea buckthorn berries—mainly quercetin, kaempferol, and isorhamnetin [25], exhibit notable anti-inflammatory and antioxidant properties, as well as cardioprotective, antiatherogenic, antibacterial, and antiviral activities [26].
The Ribes genus plays a significant role in global berry production, particularly due to consumers preference of currants in detrimental to strawberries [27]. The majority of commercial currant production takes place in northern Europe, despite the fact that they are produced in milder environments worldwide. The two most significant species in the Ribes genus are red currant (Ribes rubrum L.) and black currant (Ribes nigrum L.). Black currants are widely acknowledged to be particularly abundant in several constituents with tremendous potential to improve human health [28]. The considerable nutritional value associated with these berries, which is particularly maintained even in processed products [29], contributes to their noteworthy applicability in both food and medicinal industries. Due to its intense astringency, acid flavor, and high perishability, blackcurrant is rarely consumed as fresh fruit despite being a rich source of polyphenols, including phenolic acids, anthocyanins, flavonols, condensed tannins, and hydrolyzable tannins [30]. Furthermore, they are also an excellent source of natural antioxidants [31].
Goji berries (Lycium barbarum L.), also referred to as Chinese wolfberries and Lycium fruit, belong to the Solanaceae family and mainly thrive in Tibet, China, and other Asian countries. In line with several findings, goji berries have a significant assortment of bioactive properties including antioxidant, immunomodulatory, hypoglycemic, and anticancer effects [32]. Subsequently, integrating goji berries into a well-balanced diet has been shown to help avoid a number of aging-related conditions. These health-promoting qualities are believed to be mediated by the polysaccharides, carotenoids, polyphenols, and other bioactive components of goji berries. Furthermore, they are recognized for their health benefits, which include supporting the kidneys and liver, boosting vitality, and offering protection against diseases including diabetes, atherosclerosis, and inflammatory bowel syndrome, as well as associated disorders [33]. This has led to a great deal of enthusiasm for incorporating goji berries into dietary and health regimens [34].
With the growing interest in developing natural products that offer therapeutic benefits beyond basic nutrition, such as functional foods, this study aims to evaluate the effect of supplementing rape honey with dried fruits, namely sea buckthorn, black currant, and goji berries, on the phenolic compound content, antioxidant activity and mineral composition (K, Na, Ca, Mg, Fe, Zn, Mn) of the resulting honey-based functional foods.

2. Results and Discussions

2.1. Biochemical Properties of Rape Honey, Dried Fruits and Functional Food Based on Rape Honey and Dried Fruits

Rapeseed honey served as the reference matrix in this study, primarily due to its comparatively low biological activity, which makes it suitable for evaluating the enhancing effects of supplementation [35,36]. Of all the monofloral honey types, rapeseed honey displays the earliest stage of crystallization (a brief period following harvesting), which renders it ideal for creaming, particularly when combined with solid ingredients, such as nuts or seeds. In the last few years, creamed rapeseed honey has become popular for its smooth texture and spreadable consistency, making it a versatile option for culinary uses [37]. Polyphenols are the primary contributing factor of honey’s antioxidant properties and strongly depend on botanical origin, and environmental factors. They are acknowledged to help mitigate oxidative stress and in conjunction with the activity of antioxidant enzymes, they can effectively neutralize free radicals through an assortment of mechanisms [7]. Antioxidants from honey have also been demonstrated to exhibit anti-inflammatory effects, thereby contributing to its health-promoting advantages [2].
Among the analyzed dried fruits, dried goji berries (GB) exhibited the highest total polyphenol content, followed by black currant (BC) and sea buckthorn (SB), reflecting a high phenolic compounds composition. Sea buckthorn (SB) and black currant (BC) show higher antioxidant activity expressed as Trolox and ascorbic acid equivalents, likely resulting from the synergistic effects of polyphenols and naturally high vitamin C levels. Goji berries (GB) displayed lower antioxidant activity, reflecting a more balanced contribution of phenolic compounds and other bioactive constituents. Overall, the results highlight significant differences in the antioxidant profiles of dried fruits, emphasizing dried black currant and sea buckthorn as particularly rich sources of natural antioxidants with potential applications in functional foods and nutraceutical formulations.
The biochemical properties of rape honey, dry fruits and the functional foods based on rape honey, namely functional food based on rape honey and sea buckthorn (SBH), functional food based on rape honey and black currant (BCH) and functional food based on rape honey and goji berries (GBH) are presented in Table 1.
The total phenolic content of rapeseed honey proved to have a 49.681 ± 14.44 mg GAE/100 g, comparable with previous reported data for rape honey (63.9 ± 9.7 mg GAE/100 g) [9], but moderate level compared to several studies that evaluated the accumulation of phenolics in samples collected from different sources, including commercial and producers [38]. Surprisingly, the commercial samples (223.70 ± 28.81 mg GAE/100 g) proved to have significantly lower levels in total phenolic content compared to honeys collected directly from apiaries of personal producers (342.22 ± 13.09 mg GAE/100 g) [38].
The overall concentration of phenolic compounds considerably increased as a result of dried fruit enrichment, with the most elevated level recorded in GBH (111.22 ± 20.55 mg GAE/100 g), followed by BCH (96.48 ± 31.053 mg GAE/100 g) and SBH (90.72 ± 19.72 mg GAE/100 g). The observed degree of enrichment has been recorded in other honey-enriched functional foods with different fruit concentrations. Enrichment with sea buckthorn powder led to a progressive increase in phenolic content, with values ranging from 46.87 ± 0.21 to 105.21 ± 3.16 mg GAE/100 g. Similarly, honey supplemented with black currant fruit powder exhibited the highest total phenolic content, varying from 82.44 ± 0.84 to 159.82 ± 0.43 mg GAE/100 g [37].
Regarding antioxidant activity, several methods, including TEAC (Trolox equivalent antioxidant activity), AEAC (ascorbic acid content), and DPPH (free radical scavenging activity) have been employed to assess the effectiveness of honey enrichment with selected dried fruits (Table 1). The antioxidant potential measured using DPPH assay revealed the noteworthy increased activity in BCH (91.42 ± 15.17%), GBH (92.79 ± 11.98%), and SBH (71.21 ± 15.22%) as compared to the control rapeseed honey (8.21 ± 1.77%). Following, using the TEAC assay, a similar tendency has been observed in the case of BCH (274.91 ± 66.91 µmol/L Trolox) and GBH (272.45 ± 39.61 µmol/L Trolox), with a lower activity in SBH (219.46 ± 47.38 µmol/L Trolox). Subsequently, the antioxidant potential using the AEAC method revealed the highest activity in both BCH (44.99 ± 11.24 mg ascorbic acid/100 g) and GBH (44.59 ± 13.09 mg ascorbic acid/100 g), followed by the SBH (35.98 ± 9.31 mg ascorbic acid/100 g). The antioxidant activity for the control honey falls within the level of other rapeseed honey types with different geographical origins, evaluated using several methods, including DPPH (52.66 ± 5.82 μmol TE/100 g), and FRAP (59.36 ± 0.31 μmol TE/100 g) [37]. The DPPH assay revealed a high radical scavenging activity in rapeseed honey irrespective of the supply source, within both producer-collected (10.30 ± 0.01 µmol TE/100 g) and commercially procured sources (68.34 ± 0.02 µmol TE/100 g) [38]. Overall, enrichment with dried fruits resulted in a substantial increase in phenolic content, indicating that the phenolic compound profile plays a key role in enhancing antioxidant activity [39]. Several studies reported that the antioxidant effectiveness and the overall amount of phenolics were shown to be similar with Italian and Romanian honey varieties [40]. Another investigation on Portuguese honey demonstrated that the antibacterial properties of honey were due to its polyphenols [41]. A bar chart highlighting the influence of rape honey supplementation with dried fruits on total phenolic content and antioxidant activity is presented in Figure 1.
The absence of a direct correlation between antioxidant activity (DPPH, TEAC, AEAC) and total phenolic content suggests that the antioxidant activity of the analyzed samples is determined not only by the total amount of phenolic compounds but also by their specific composition, interactions with other bioactive constituents, and the presence of non-phenolic antioxidants, such as ascorbic acid, vitamin E, and carotenoids, which can substantially enhance measured antioxidant activity independently of total phenolic content [42]. Additionally, individual phenolic compounds differ in their redox potentials and radical-scavenging capacities, and synergistic or antagonistic interactions between phenolics, ascorbic acid, and other bioactive constituents can further influence the overall antioxidant response across different assay systems [43].

2.2. Polyphenolic Profile of Dried Fruits and Functional Food Based on Rape Honey and Dried Fruits

Honey can be classified according to its botanical origin based on its phenolic composition [39]. Since these compounds are predominantly derived from the floral nectar collected by bees, the polyphenol profile of honey is largely determined by its botanical source, while seasonal conditions, climate, and processing may also influence the type and abundance of phenolics. Consequently, the presence of specific polyphenolic markers can serve as an indicator for both the botanical and geographical origin of honey [44].
In the evaluated honey and functional products, a number of 16 phenolic compounds have been evaluated which were found in different concentrations according to the type of dried fruits used. Thus, the rapeseed honey from Romania was characterized by a moderate accumulation in phenolic compounds of 49.6811 ± 14.440 mg GAE/100 g, primarily due to the presence of phenolic acids, including gallic (0.704 ± 0.070 mg/100 g), chlorogenic (0.551 ± 0.051 mg/100 g), 4-hydroxybenzoic (0.090 ± 0.009 mg/100 g), 3,4-dihydroxybenzoic (0.075 ± 0.007 mg/100 g), caffeic (0.194 ± 0.019 mg/100 g) and p-coumaric (0.158 ± 0.0157 mg/100 g) acids. Subsequently, among flavonoids, elevated levels in quercetin (0.299 ± 0.025 mg/100 g) and naringin (0.132 ± 0.013 mg/100 g) have been recorded with slightly lower levels in rutin (0.036 ± 0.003 mg/100 g). Other researchers reported similar accumulation of gallic acid (0.65 mg/100 g) and caffeic acid (0.18 mg/100 g) in rape honey, but higher amounts of 4-hydroxybenzoic (0.41 mg/100 g), and 3,4-dihydroxybenzoic (0.44 mg/100 g) and p-coumaric (0.46 mg/100 g) acids in rape honey [40]. Compared with our findings, higher levels in chlorogenic acid (4.13 ± 0.12 mg/100 g), protocatechuic (3.38 mg/100 g), 4-hydroxybenzoic (0.42 ± 0.02 mg/100 g) and syringic (0.17 ± 0.00 mg/100 g) have been recorded in both commercial and producer-collected rape honeys [38]. t-Resveratrol was found at a relatively low concentration in RH (0.085 mg/100 g), as rapeseed (Brassica napus) does not naturally synthesize substantial amounts of resveratrol [45].
Compared to other honey types, rapeseed honey accumulated myricetin (2.23 mg/100 g), gallic acid (0.65 mg/100 g), and p-coumaric acid (0.46 mg/100 g) in the highest amounts [40]. Honey samples from Fallopia japonica collected across Romania showed high levels of phenolic compounds. The highest gallic acid content (8.50 ± 2.01 mg/kg) was found in Bocsig samples, while Merișor samples had lower flavonoid levels, particularly galangin (0.06 ± 0.00 mg/kg). Overall, notable amounts of gallic, p-hydroxybenzoic, p-coumaric, and ferulic acids were detected [46].
The phenolic compounds profile of the investigated dried fruits is presented in Figure 2. Dried sea buckthorn showed by far the highest concentration of quantified phenolic compounds, characterized by a similar contribution of phenolic acids, particularly chlorogenic (25.75 ± 1.23 mg/100 g), 3,4-dihydroxybenzoic (13.98 ± 0.69 mg/100 g) and gallic (10.67 ± 0.54 mg/100 g) acids but also flavonoids, particularly naringin (24.64 ± 1.12 mg/100 g), rutin (7.93 ± 0.44 mg/100 g), catechin (6.99 ± 0.25 mg/100 g) and quercetin (3.84 ± 0.19 mg/100 g). Black currant (BC) and goji berries (GB) show lower concentration of quantified phenolic compounds, compared with SB, characterized by a clear dominance of phenolic acids, particularly gallic (10.23 ± 0.72 mg/100 g) and chlorogenic (8.53 ± 0.60 mg/100 g) acids for BC and 4-hydroxybenzoic (13.84 ± 0.97 mg/100 g), gallic (8.41± 0.59 mg/100 g) and caffeic (8.22 ± 0.58 mg/100 g) acids for GB. Nevertheless, the biological activity of black currant and goji berries should be interpreted in a broader phytochemical context, as anthocyanins, carotenoids and polysaccharides, compounds with a significant role were not quantified by the current method. These distinct quantitative fingerprints are essential for targeted applications of dried fruits in functional foods, dietary supplements, and antioxidant-rich formulations and will be addressed in future studies.
The quantitative phenolic profiles obtained in the present study are in good agreement with previously published data for dried sea buckthorn, black currant and goji berries [47], while also reflecting differences related to the fruit matrix, cultivar, drying conditions, and analytical scope. Also, the results are in accordance with previous research on different drying techniques of goji berries. The freeze-drying technique proved to be effective in terms of gallic acid, quercetin and myricetin accumulation [48]. Different researchers highlighted the accumulation of flavonoids, including quercetin (2980 mg/kg dw), and catechin (2480 mg/kg dw), together with phenolic acids, such as gallic (2014 mg/kg dw), chlorogenic (1758 mg/kg dw), and ellagic acids (1517 mg/kg dw) in high amounts. Subsequently, p-coumaric (311 mg/kg dw), caffeic (180 mg/kg dw), syringic (121 mg/kg dw), and ferulic (54 mg/kg dw) acids were accumulated in lower amounts [49,50]. Mocan et al. [51] investigated the chemical composition of goji berries cultivated in Romania and Italy, reporting concentration ranges of 3–77 mg/100 g for gallic acid, 10–56 mg/100 g for chlorogenic acid, 6–27 mg/100 g for syringic acid, 3–37 mg/100 g for catechin, and approximately 7 mg/100 g for epicatechin. Kierońska et al. [52] reported elevated concentrations of several phenolic compounds in black currants from Poland, including catechin (319.61 ± 1.5 mg/100 g), sinapic acid (98.43 ± 0.3 mg/100 g), gallic acid (62.23 ± 0.18 mg/100 g), epicatechin (32.63 ± 0.0 mg/100 g), rutin (30.90 ± 0.2 mg/100 g), and caffeic acid (24.02 ± 0.02 mg/100 g).
Among the evaluated functional food products, GBH exhibited the highest accumulation of total phenolic content (111.221 ± 20.551 mg GAE/100 g), primarily due to the accumulation of phenolic acids in high amounts, including chlorogenic (1.060.55 ± 0.43 mg/100 g), 4-hydroxybenzoic (0.875 ± 0.082 mg/100 g), and gallic acids (0.755 ± 0.064 mg/100 g) (Figure 3). Furthermore, significant accumulation of flavonoids and flavan-3-ols has been observed, with the highest recorded levels in quercetin (0.336 ± 0.032 mg/100 g) and epicatechin (0.608 ± 0.050 mg/100 g) (Figure 3). As compared with the control honey, insignificant accumulation in both naringin and t-resveratrol has been recorded.
Following, BCH was characterized by a significant accumulation in total phenolic content of 96.477 ± 31.053 mg GAE/100 g and characterized by a wide array of phenolic acids, including gallic (1.900 ± 0.156 mg/100 g) and chlorogenic (0.833 ± 0.077 mg/100 g) acids, with lower levels of caffeic (0.030 ± 0.002 mg/100 g) and p-coumaric acids (0.070 ± 0.002 mg/100 g) (Figure 3). Among flavonoids, rutin (0.353 ± 0.034 mg/100 g) and quercetin (0.297 ± 0.028 mg/100 g) have been detected in the highest amounts, followed by epicatechin (0.267 ± 0.026 mg/100 g) and catechin (0.1679 ± 0.012 mg/100 g) and low levels of naringin (0.072 ± 0.002 mg/100 g) (Figure 3).
The SBH presented a relatively high total phenolic content (90.72 ± 19.72 mg GAE/100 g), and is characterized by phenolic acids, including gallic (0.878 ± 0.087 mg/100 g), 3,4-dihydroxybenzoic (0.375 ± 0.037 mg/100 g) and higher amounts of caffeic (0.056 ± 0.005 mg/100 g), ferulic (0.255 ± 0.025 mg/100 g), t-cinnamic (0.195 ± 0.019 mg/100 g) and ellagic (0.225 ± 0.022 mg/100 g) compared with BCH and GBH (Figure 3). Among flavonoids, naringin (0.796 ± 0.074 mg/100 g) and quercetin (0.344 ± 0.034 mg/100 g) (Figure 3) have been detected in the highest amounts compared with BCH and GBH. Important amounts of epicatechin (0.350 ± 0.034 mg/100 g) and t-resveratrol (0.110 ± 0.001 mg/100 g) (Figure 3) were quantified in SBH, thus supporting the previously mentioned therapeutic potential [46,53].
Different studies investigated whether the addition lyophilized fruits would potentially enhance the accumulation of phenolic compounds. Therefore, Maric et al. [54] characterized honey-based products enriched with multiple fruit lyophilizates. Out of the evaluated products, raspberry-based creamed honeys exhibited the highest polyphenolic content, mainly due to elevated levels in ellagic acid (38.4 ± 1.11 mg/kg), while p-coumaric acid (2.21 ± 0.23 mg/kg) and rutin (1.73 ± 0.07 mg/kg) were present in lower amounts. Notably, ellagic acid has also accumulated in significant amounts in raspberry-enriched honey, which is consistent with previously published data [55]. Blueberries proved to be another effective fruit to potentially enhance the polyphenolic profile. The elevated phenolic content proved to be due to the accumulation of caffeic acid (4.28 ± 0.18 mg/kg) and ferulic acid (3.02 ± 0.17 mg/kg), along with quercetin (2.23 ± 0.21 mg/kg) and rutin (3.83 ± 0.38 mg/kg). Furthermore, this creamed honey was the sole type which accumulated quercetin-3-arabinoglucoside (1.63 ± 0.18 mg/kg), along with other quercetin derivatives, known for their associated health effects, including antioxidant, anti-inflammatory, and cardioprotective effects [7]. Sour-cherry proves to be another potential option as functional food, due to its high accumulation of p-coumaric acid (12.8 ± 0.31 mg/kg) [54].

2.3. Mineral Composition of Functional Foods Based on Honey and Dried Fruits

Minerals are crucial for supporting multiple biological processes, and are divided into two primary categories: (1) macro-minerals, which mainly consist of K (Potassium), Na (Sodium), Ca (Calcium), Ph (Phosphorous) Mg (Magnesium); and (2) trace elements including Mn (Manganese), Fe (Iron), Zn (Zinc), Se (Selenium) [56]. These elements are essential for the formation and development of teeth and bones and the normal function of muscles and nerves [57]. Additionally, minerals regulate the equilibrium of fluids and electrolytes, control pH levels, and function as catalysts for several enzymes and coenzymes [58,59]. Macronutrients and micronutrients are abundant in berries, and honeyberries are particularly rich in these elements [60]. Berries are mostly composed of phosphorus, potassium, calcium, magnesium, iron, manganese, copper, sodium, and aluminum.
The quantitative analysis of macro-elements in the dried fruits revealed high levels of K, Na, Mg, and Ca, with lower concentrations of Mn, Fe, and Zn. The levels of macro- and microelements in the studied functional foods, rape honey and dried fruits are presented in Table 2. In black currants, K was predominant (1595.83 ± 264.34 mg/100 g), followed by Mg (218.29 ± 14.09 mg/100 g) and Ca (66.96 ± 7.87 mg/100 g), while Na was the lowest (39.85 ± 5.30 mg/100 g). Sea buckthorn fruits showed elevated K (1070.33 ± 17.23 mg/100 g) and notable lower amounts of Na (15.03 ± 2.25 mg/100 g), Mg (80.41 ± 2.2 mg/100 g), and Ca (24.83 ± 2.85 mg/100 g). Among the evaluated fruits, goji berries had the highest K content (1794.31 ± 220.28 mg/100 g), followed by Na (132.87 ± 20.21 mg/100 g), Mg (117.06 ± 9.88 mg/100 g), and lower Ca (9.45 ± 1.69 mg/100 g). Regarding microelements, sea buckthorn fruits exhibited similar levels of Mn (1.31 ± 0.16 mg/100 g) and Zn (1.53 ± 0.38 mg/100 g), with slightly higher Fe (3.62 ± 0.69 mg/100 g). Comparable concentrations were observed also in goji berries, with Mn at 0.82 ± 0.23 mg/100 g and similar levels of Zn (0.87 ± 0.33 mg/100 g) and Fe (2.93 ± 1.00 mg/100 g). Higher amount of Mn (5.86 ± 3.0 mg/100 g) was observed in black currants. These results are in accordance with other research which reported similar outcomes in terms of minerals accumulation in black currants, with the highest content in K (3550–3094.00 mg/kg), followed by Na (1830.00–1670.00 mg/kg), and with similarities in Mg (650.00–596.00 mg/kg) and Ca (648.00–486.00 mg/kg) [61]. Another study analyzing different black currant cultivars from Craiova, Romania, reported potassium as the predominant mineral (178.9–299.26 mg/100 g), followed by similar concentrations of calcium (23.70–72.97 mg/100 g) and magnesium (25.26–58.79 mg/100 g), whereas sodium was detected at markedly lower levels (0.17–1.80 mg/100 g) [62]. Regarding sea buckthorn, the content in macro-elements varies owing to the different region of collection. Thus, it has been shown that samples collected from Romania and Germany have the highest level of K (3790–3020 mg/kg) [63], whereas samples collected from China and Turkey are rich in Ca (64–547 mg/kg) and Mg (53.3–190 mg/kg) [23]. The variation in macro-element content in sea buckthorn is influenced by geographical factors, with samples from different regions showing distinct levels of K, Ca, and Mg. This highlights the importance of considering the origin of sea buckthorn when assessing its nutritional value.
Regarding goji berries, a similar tendency in mineral accumulation has been recorded which was shown to differ according to the year of collection and evaluated cultivar. The highest values were shown in Na (219.4–257.9 mg/kg), followed by K (16.0–18.2 mg/kg) and significantly lower levels in Mg and Ca. Conversely, microelements accumulated in relatively high amounts particularly in the case of Fe (34.3–37.8 mg/kg) and Zn (11.6–14.5 mg/kg) [64]. A different investigation reported that goji berries from China presented high levels in Zn (90–130 mg/kg) and Fe (46–84 mg/kg) [65]. Conversely, Turkish goji berries were shown to accumulate K (13,447.4 ± 23.8 mg/kg), Ca (1003.40 ± 13.57 mg/kg) and Mg (806.88 ± 12.49 mg/kg) in relatively high amounts [66]. The nutrient composition of goji berries can vary depending on the region of cultivation, with Chinese goji berries containing higher levels of Zn and Fe compared to Turkish goji berries, which are richer in K, Ca, and Mg. The variations in mineral composition may be attributed to differences in soil quality, climate, and cultivation practices between regions.
The most significant minerals accumulations in honey are K (15.85 ± 5.11), followed by Na (16.20 ± 4.46 mg/100 g), Mg (3.06 ± 2.02 mg/100 g), and Ca (1.56 ± 1.09 mg/100 g). Similar outcomes have been recorded for Mg (23.90–23.47 mg/kg [67], Ca (10.32–87.21 mg/kg) [68] and Na (47.96–5.6 mg/kg) [69]. These results are in accordance with other rape honeys collected from different geographical origins, with the most significant accumulation in samples collected from Romania (194.17–112.56 mg/kg), followed by Hungary (162–292 mg/kg) [67,70]. It can be foreseen that supplementation with dried fruits resulted in a positive outcome of macro-elements accumulation, with the highest level recorded for K in SBH with 130.09 ± 29.66 mg/100 g and the lowest in GBH with 88.436 ± 15.54 mg/100 g, followed by Na with the most elevated level in BCH with 16.28 ± 4.96 mg/100 g). Similar concentrations in Ca accumulated in both SBH (3.73 ± 1.43 mg/100 g) and BCH (3.82 ± 2.17 mg/100 g). The most elevated levels for all evaluated minerals were found in SBH (147.08 mg/100 g), followed by black currant (120.50 mg/100 g), and goji berry (106.50 mg/100 g).
Regarding microelements, a close relatedness has been observed for RH, SBH, BCH and GBH in terms of Mn and Zn, with values ranging between0.19−0.25 mg/100 g). Nonetheless, the SBH proved to have the highest concentration in microelements as compared with the other functional foods. These results are in line with the ones reported by Maric et al. [54], which explored the enrichment of rapeseed honey with several lyophilized fruits as a mean to enhance the known limited therapeutic potential of this type of honey. The highest abundance in macro-elements was recorded in honey-based products enriched with orange (1390 ± 218 mg/kg), strawberry (1387 ± 217 mg/kg), and raspberry (1373 ± 215 mg/kg). Although the other lyophilized products presented lower concentrations in trace elements, noteworthy levels have been recorded in terms of Mn in blackberry (17.8 ± 2.74 mg/kg), and similar concentrations in blueberry (15.8 ± 2.44 mg/kg) and raspberry (15.3 ± 2.36 mg/kg) [54].

2.4. Discrimination of Functional Foods Based on Rape Honey and Dried Fruits Based on Phenolic and Mineral Compositions

For exploratory data analysis purposes, PCA was performed in order to discriminate between the pure rape honey (RH) and functional foods based on honey and dried fruits based on phenolic compounds and mineral data. Based on the phenolic compounds profile, the first two principal components (PC1 and PC2) with 78.56% of the whole variances were extracted for analysis. PC1 accounted for 45.24% variances and PC2 accounted for 33.32%. The distribution of the functional foods based on honey and dried fruits in the PC1-PC2 score plot is presented in Figure 4a. It can be observed that there is a clear discrimination between the three types of functional foods based on honey and dried fruits (SBH, BCH, GBH) and the pure rape honey (RH). Functional food based on rape honey and dried goji berries fruits (GBH) is characterized by caffeic and syringic acids, epicatechin, quercetin and t-resveratrol, while phenolic compounds like ferulic, ellagic and t-cinnamic acids and naringin are representative for functional food based on rape honey and sea buckthorn dried fruits (SBH). Gallic, chlorogenic, 4-hydroxybenzoic and 3,4 dihydroxybenzoic acids, catechin and rutin are representative phenolic biomarkers for functional food based on rape honey and black currant dried fruits (BCH).
Based on mineral compounds profile, the first two principal components (PC1 and PC2) with 91.42% of the whole variances were extracted for analysis. PC1 accounted for 55.99% variances and PC2 accounted for 33.43%. The distribution of the functional foods based on honey and dried fruits in the PC1-PC2 score plot is presented in Figure 4b. It can be observed a clear discrimination between the three types of functional foods based on honey and dried fruits (SBH, BCH, GBH) and the pure rape honey (RH). Functional food based on rape honey and goji berries dried fruits (GBH) were distributed on the left part of the PC1 axis, while honey-based product with sea buckthorn (SBH); honey-based product with black currant (BCH) were distributed on the right part of the PC1 axis. Minerals like Na and Mg characterize the BCH, while minerals like Mn, Ca and K are representative for SBH.
Heatmapping and hierarchical clustering (HCA) were employed to underline the patterns and variations among phenolic components, antioxidant activity and minerals of rapeseed honey and honey-derived functional foods. The HCA revealed that the samples grouped according to the addition of dried fruits. As it can be visualized, rapeseed honey has been discriminated by its different and foremost position in the first cluster, due to its relatively lower accumulation in phenolic compounds and its exhibited antioxidant activity (Figure 5). Rapeseed honey has been distinguished from the functional products by the accumulation in resveratrol. Nonetheless, following the importance score, a moderate accumulation in gallic acid, quercetin, catechin, and naringin is underlined. This indicates that rapeseed honey may confer unique health benefits relative to other functional foods due to its specific bioactive compound profile.
The following branch underlines SBH with significant accumulation in phenolic acids, including ferulic, ellagic, t-cinnamic, and 3,4−dihydroxybenzoic acids. Among flavonoids, noteworthy levels in naringin and quercetin have been identified, along with significant levels in caffeic acid. Subsequently, the sub-cluster underlines fortified honeys with black currants and goji berries with comparable tendencies in terms of total phenolic content and antioxidant activities. Regarding enrichment with black currants, significant levels in phenolic acids have been recorded in terms of gallic, p-coumaric, and syringic acids; along with rutin and catechin. Conversely, enrichment with goji berries led to the accumulation of chlorogenic acid, 4-hyrodxybenzoic acid, and epicatechin in high amounts. Furthermore, this functional product proved to have the highest total phenolic content compared with the other employed dried fruits. Overall, the combination of black currants and goji berries in this functional product provides a diverse array of phenolic compounds that contribute to its antioxidant properties. The synergistic effects of these two superfoods make this product a potent source of health-promoting benefits.
Following this, discrepancies in the levels of macro- and microelements of the studied honeys and functional foods have been observed according to the utilized dried fruits. Visualizing the grouping pattern, rapeseed honey is categorized as an ‘outlier’ due to the relatively lower levels in macro-elements, including, K, Ca, and Mg. (Figure 6). Nonetheless, moderate levels in Na, Fe, and Zn have been observed. The following sub-cluster underscores the discrepancies between black currant and the other utilized fruits regarding accumulation in macro- and microelements. Thus, although a relatively low accumulation in Fe, Zn, and Mn has been recorded, a significant accumulation in macro-elements has been observed, particularly in the case of Mg. Subsequently, among other macro-elements, Ca and Na have been identified in similar amounts. The last sub-cluster underscores the comparable tendency in both functional products (i.e., sea buckthorn and goji berries). The accumulation of minerals proved to be slightly lower as compared to the enrichment with black currant fruits. Despite these, in SBH and BCH elevated levels in K and Ca have been recorded, making them a particularly nutritious choice for those looking to boost their mineral intake. These minerals play important roles in various bodily functions, making these honeys a beneficial addition to a balanced diet. In addition, the high levels of antioxidants found in sea buckthorn and goji berries can also contribute to overall health and well-being. Including these functional products in one’s diet can provide a range of benefits beyond just mineral enrichment. The GBH proved to accumulate lower levels in microelements, especially in Mn and Fe. Conversely, although not significant, a relevant accumulation in Zn has been observed. The diverse range of minerals present in the functional foods based on rape honey and dried fruits can contribute to overall health and well-being.

3. Materials and Methods

3.1. Functional Foods Based on Rape Honey and Dried Fruits

Raw materials used for the preparation of honey–fruit functional foods, namely raw rape honey and fresh fruits (black currant, goji berries, and sea buckthorn), were sourced by APIFARMA from Romanian producers. The fresh fruits were dehydrated at 40 °C using a Biovita dryer (Globus Transport, Cluj-Napoca, Romania) and subsequently ground into a fine powder with a Retsch 200 mill (Verder Scientific, Haan, Germany). The functional foods based on rape honey and dried fruits were then obtained by mixing pure rape honey with 2% (w/w) dehydrated fruit powder based on preliminary trials and technological considerations, including the need to maintain product homogeneity and stability, while also taking into account the physicochemical and sensory characteristics of the honey, as higher levels of dried fruit addition were found to adversely affect texture, impair uniform dispersion, and reduce overall consumer acceptability [71]. The resulting functional foods based on rape honey and dried fruits were further characterized for phenolic and mineral composition in order to demonstrate the impact of the supplementation of rape honey on biochemical and nutritional composition of resulted functional foods.

3.2. Chemicals

All reagents and solvents used in this study were of analytical grade or suitable for liquid chromatography and were supplied by Merck (Darmstadt, Germany). Formic acid, phosphoric acid, anhydrous sodium carbonate, aluminum chloride, sodium acetate, and 96% ethanol were of analytical purity, while methanol and acetonitrile were of liquid chromatography grade. The Folin–Ciocalteu reagent (2 N), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Trolox (6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid), used for the determination of total polyphenolic content and antioxidant activity, were obtained from Sigma-Aldrich (St. Louis, MO, USA). Phenolic standards, including caffeic, gallic, ferulic, p-coumaric, p-hydroxybenzoic, 3,4-dihydroxybenzoic, t-cinnamic, and chlorogenic acids, as well as catechin, epicatechin, quercetin, rutin, t-resveratrol, were of HPLC grade purity and purchased from Sigma-Aldrich (Steinheim, Germany). Stock and working standard solutions were prepared in methanol. Deionized water produced by a Milli-Q Millipore system (Bedford, MA, USA) was used for preparing aqueous solutions and HPLC mobile phase. AmberliteXAD2 resin (pore size 9 nm, particle size 0.3–1.2 mm, Supelco, Bellefonte, PA, USA) was used to purify honey samples and the developed functional foods and pre-concentrate phenolic compounds. Syringe filters of 13 mm, polytetrafluoroethylene (PTFE) membrane, 0.45 μm were purchased from Supelco and were used to filtrate the samples before the HPLC analysis. Concentrated nitric acid 65% (spectroscopic grade, Merck, Darmstadt, Germany) and hydrogen peroxide 30% were used for the microwave digestion of the samples before the AAS determinations.

3.3. Phenolic Compounds Determination

3.3.1. Sample Preparation

The extraction of polyphenols from dried fruits was performed by ultrasonic-assisted extraction (UAE) according to the method described by Jakobek et al. [72], with minor modifications, using an ultrasonic bath (Elma, Singen, Germany). Briefly, 0.5 g of fruit powder was mixed with 10 mL of 80% (v/v) acidified methanol and subjected to UAE for 30 min at 40 °C. After extraction, the samples were centrifuged, and the supernatants were filtered and quantitatively recovered, followed by subsequent analytical determinations.
Because honey is a complex matrix, the extraction of polyphenolic compounds from honey and honey-based functional foods was carried out using ultrasound-assisted extraction (UAE), followed by a clean-up step to remove interfering compounds prior to UV-Vis and UHPLC analyses. Briefly, 10 g of sample was mixed with 10 mL of 80% (v/v) acidified methanol and subjected to UAE for 30 min at 40 °C. The resulting extract was centrifuged, and methanol was subsequently removed by vacuum concentration using a Multivapor P-6 concentrator (Buchi Labortechnik, Flawil, Switzerland) at 40 °C. Purification of the extract was performed according to Ciucure and Geana [9]. Thus, the concentrated extract was reconstituted with 50 mL of acidified water (pH adjusted to 2 with hydrochloric acid, HCl) and homogenized under magnetic stirring with 10 g of Amberlite XAD-2 resin for 30 min. The mixture was then passed through a glass column (25 cm × 2 cm) fitted with a PTFE stopcock. During this step, phenolic compounds were retained on the resin, while sugars and other polar constituents were eluted with 100 mL of acidified water followed by 100 mL of distilled water. The retained phenolic fraction was eluted with approximately 75 mL of methanol, evaporated to dryness, and reconstituted in 3 mL of methanol. Finally, the extract was filtered through a 0.45 μm PTFE membrane and subjected to subsequent analytical investigations.

3.3.2. Total Polyphenols

The total phenolic content (TP) of the extracts was determined using the Folin–Ciocalteu assay, following the method of Singleton et al. [73] with slight modifications. Briefly, 100 μL of extract was mixed with 5 mL of deionized water and 100 μL of Folin–Ciocalteu reagent, and the mixture was incubated for 5 min at room temperature. Subsequently, 300 μL of 20% (w/v) sodium carbonate solution was added, followed by thorough homogenization and incubation in the dark for an additional 2 h at 25 °C. After incubation, the absorbance was measured at 765 nm using a UV–visible spectrophotometer (Specord 250 Plus, Analytik Jena, Germany). The TP was quantified by interpolation against a calibration curve constructed with gallic acid standards and expressed as milligrams of gallic acid equivalents per 100 g of honey (mg GAE/kg). A reagent–water mixture was used as the blank, and all analyses were performed in duplicate.

3.3.3. Antioxidant Activity

Antioxidant activity (AA) was expressed as ascorbic acid equivalents (AEAC), Trolox equivalents (TEAC), and as the percentage of scavenging of the synthetic radical 2,2-diphenyl-1-picrylhydrazyl (DPPH, %). For TEAC, AEAC and DPPH assays, 6 mL of a 0.09 mg/mL methanolic DPPH solution was mixed with 500 μL of the extract, and the absorbance was recorded at 517 nm after 20 min of incubation at room temperature. A methanol/water mixture was used as the blank control for each determination. For TEAC and AEAC absorbance values were converted to antioxidant activity using calibration curves prepared with Trolox in the concentration ranges of 50–1000 μmol/L and ascorbic acid in the concentration range of 50–300 mg/L, respectively. For the DPPH assay, the results were expressed as the percentage of radical scavenging activity. The results were expressed as mg ascorbic acid equivalents per 100 g of sample, μmol Trolox equivalents per 100 g of sample, or as DPPH radical scavenging activity (%).

3.3.4. Phenolic Profile by HPLC-DAD

Individual polyphenols were determined by reversed-phase high-performance liquid chromatography (RP-HPLC) using a Thermo Finnigan Surveyor Plus HPLC system (Thermo Fisher Scientific Inc., San Jose, CA, USA) equipped with a photodiode array detector (PDA), autosampler, quaternary gradient LC pump, and ChromQuest Chromatography Workstation. Chromatographic separation was achieved on an Accuacore PFP column (2.6 µm, 100 × 2.1 mm) using gradient elution of two mobile phases, as described by Marinas et al. [74]: solvent A, water containing 0.1% formic acid, and solvent B, acetonitrile containing 0.1% formic acid. The flow rate was set at 0.4 mL/min and the injection volume was 1 µL. Phenolic compounds were identified based on their retention times and UV spectra recorded at 280 nm, by comparison with those of authentic standards. Quantification was carried out using the external standard method with individual calibration curves for each compound, and results were expressed as mg/100 g of sample.

3.4. Mineral Composition by AAS

3.4.1. Extraction Protocol

In order to estimate the elemental content, samples were extracted by microwave acid digestion using a TOP microwave sample preparation system (AnalytikJena, Jena, Germany) equipped with closed Teflon vessels. In brief, 0.5 g of sample was placed in the Teflon digestion vessel previously cleaned with 10% nitric acid, followed by the addition of 6 mL of concentrated nitric acid 65% (spectroscopic grade, Merck, Darmstadt, Germany) and 1 mL of hydrogen peroxide 30%. The vessels were closed and placed in the rotor, followed by the application of the digestion program composed by three step temperature programs, namely the following: (1) pressure 40 bar, ramp 5 min, temperature 170 °C, time 10 min; (2) pressure 40 bar, ramp 1 min, temperature 200 °C, time 15 min; and (3) cooling. After the digestion process, digested samples were quantitatively transferred with ultra-pure water into a 25 mL volumetric flask, filtered and then subjected to analytical determination.

3.4.2. Mineral Content Determination

Determination of mineral concentration (K, Na, Ca, Mg, Mn, Fe, Zn) in the samples was carried out using flame atomic absorption spectroscopy (F-AAS) using an Atomic Absorption Spectrophotometer (AAS) NOVAA 300 model with Air/acetylene flame type with an average fuel flow rate between 0.8 and 4.0 L/min and the support gas flow rate between 13.5 and 17.5 L/min. Lamp intensity of 6 mA and band pass of 0.5 nm were used according to the equipment manufacturer’s recommendations. Hallow cathode lamps of the different metals were used as the radiation sources and the analytical measurements based on time-averaged absorbance. Resonance lines at 766.5, 589.0, 422.7, 279.5, 248.3 and 213.9 nm were employed for K, Na, Ca, Mg, Mn, Fe, Zn. Prior to each series of measurements, a calibration line was created for each element. All chemicals and reagents used during the study were of spectroscopic grade; the multielement standard solution ICP Multi-Element Standard Solution XVI Certipur, with a certified value of 100.0 ± 0.3 mg/L, obtained from Merck KGaA Frankfurter, Darmstadt, Germany was used in the quantitative analysis for the calibration curve. Ultrapure water, having a maximum resistivity of 18.2 MΩ/cm, was used for sample treatment and dilution. All the investigated calibration curves were characterized by a high correlation coefficient (r > 0.995).

3.5. Statistical Analysis

All the experiments were carried out in duplicate and the obtained values were expressed as means and standard deviations. The obtained analytical data were processed statistically by analysis of variance (ANOVA) and used to evaluate significant differences among different samples. Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were used in order to visualize patterns associated with the effectiveness of honey enrichment with dried fruits as a functional product along with changes in phenolic compounds. All the mathematical and statistical analyses were performed using Microsoft Excel 2010 and XLSTAT Add in soft version 15.5.03.3707 (Addinsoft, Paris, France).

4. Conclusions

This study focused on characterizing the polyphenolic and mineral composition of functional foods based on rape honey and dried fruits, without implying direct physiological or clinical outcomes. Supplementing rape honey with dried fruits led to a marked increase in phenolic acids (chlorogenic, syringic, p-coumaric, ferulic, and caffeic acids), flavan-3-ols (catechin and epicatechin), and flavonoids (quercetin and rutin), enhancing the antioxidant activity of rape honey, which is naturally low in phenolics, and thus delivering significant amounts of bioactive compounds to the human body upon consumption. Fortified honeys with black currants and goji berries showed comparable tendencies in terms of total phenolic content and antioxidant activities. Regarding enrichment with sea buckthorn, significant levels in phenolic acids have been recorded in terms of ferulic, ellagic, t-cinnamic, and 3,4−dihydroxybenzoic acids. The most elevated levels for all evaluated minerals were found in rape honey-based functional products with sea buckthorn (147.08 mg/100 g), followed by black currant (120.50 mg/100 g), and (106.50 mg/100 g). This suggests that the addition of sea buckthorn to fortified honeys significantly enhances their phenolic acid content, and highlights the potential use of sea buckthorn as a valuable ingredient in functional honey products for increased health benefits. Although the antioxidant activity of functional foods based on rape honey and dried fruits is primarily attributed to the characterized phenolic profile, the contribution of other bioactive classes, such as anthocyanins and carotenoids, remains hypothetical and requires further targeted investigation. Regarding microelements, a close relatedness has been observed for honey, sea buckthorn and blackcurrants in terms of Mn and Zn (0.24−0.21 mg/100 g). The supplementation of honey with bee products and dried fruits significantly increased both macro- and microelement levels in the resulting functional foods, highlighting their potential as a convenient and effective dietary source of essential nutrients.

Author Contributions

Conceptualization, E.-I.G. and C.C.A.; methodology, E.-I.G.; software, E.-I.G., C.S. and M.C.-C.; validation, E.-I.G., M.C.-C. and R.M.; formal analysis, E.-I.G. and C.S.; investigation, E.-I.G. and C.S.; resources, E.-I.G. and C.C.A.; data curation, E.-I.G., M.C.-C. and R.M.; writing—original draft preparation, E.-I.G., M.C.-C., R.M. and C.S.; writing, E.-I.G., C.C.A., M.C.-C. and R.M.; visualization, E.-I.G., M.C.-C. and R.M.; supervision, M.C.-C. and R.M.; project administration, E.-I.G.; funding acquisition, E.-I.G. and C.C.A. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by the project Establishment and operationalization of a Competence Center for Soil Health and Food Safety-CeSoH, Contract no.: 760005/2022, specific project no.5, with title: Improving soil conservation and resilience by boosting biodiversity and functional security of organic food products, Code 2, financed through PNRR-III-C9-2022-I5 (PNRR-National Recovery and Resilience Plan, C9 Support for the private sector, research, development and innovation, I5 Establishment and operationalization of Competence Centers) and by NUCLEU Program, Contract no. 20N/05.01.2023, Project PN 23 15 03 01 “Implementation of integrated isotopic-chemical-nuclear analytical methodologies for the authentication of traditional Romanian food products”.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Data are contained within the article.

Acknowledgments

The authors gratefully acknowledge the Romanian Ministry of Research, Innovation and Digitization through NUCLEU Program, Contract no. 20N/05.01.2023, Project PN 23 15 03 01 and to the project Establishment and operationalization of a Competence Center for Soil Health and Food Safety-CeSoH, Contract no.: 760005/2022, specific project no.5, with title: Improving soil conservation and resilience by boosting biodiversity and functional security of organic food products, Code 2, financed through PNRR-III-C9-2022-I5 (PNRR-National Recovery and Resilience Plan, C9 Support for the private sector, research, development and innovation, I5 Establishment and operationalization of Competence Centers).

Conflicts of Interest

The authors declare no conflict of interest.

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Molecules 31 00802 g001
Figure 1. Influence of honey supplementation with dried fruits on: (a) total phenolic content and (b) antioxidant activity (H, honey, SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries).
Figure 1. Influence of honey supplementation with dried fruits on: (a) total phenolic content and (b) antioxidant activity (H, honey, SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries).
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Figure 2. HPLC-DAD profile of phenolic acids (A) and flavonoids (B) in dried fruits: sea buckthorn (SB), black currant (BC) and goji berries (GB).
Figure 2. HPLC-DAD profile of phenolic acids (A) and flavonoids (B) in dried fruits: sea buckthorn (SB), black currant (BC) and goji berries (GB).
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Figure 3. Phenolic compounds profile in rape honey and resulted functional foods; (a): phenolic acids, (b): flavonoids; (c): flavan-3-ols and stilbenes (RH, rape honey, SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Different lowercase letters indicate significant differences (p < 0.05).
Figure 3. Phenolic compounds profile in rape honey and resulted functional foods; (a): phenolic acids, (b): flavonoids; (c): flavan-3-ols and stilbenes (RH, rape honey, SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Different lowercase letters indicate significant differences (p < 0.05).
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Figure 4. PCA results-scores and loading biplots showing separation between pure rape honey and the functional foods based on honey and dried fruits based on: (a) phenolic compounds and (b) mineral composition. (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries).
Figure 4. PCA results-scores and loading biplots showing separation between pure rape honey and the functional foods based on honey and dried fruits based on: (a) phenolic compounds and (b) mineral composition. (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries).
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Figure 5. Heatmap visualization of the rapeseed honey and functional food based on rape honey and dried fruits according to the identified phenolic compounds and antioxidant activities (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Rows represent the individual phenolic compounds and biochemical proprieties, and columns indicate the evaluated functional foods based on rape honey and dried fruits. The cells are highlighted according to the influence of both phenolic components and antioxidant activity, where an intense red hue denotes a significant positive association and an intense blue hue denotes a significant negative association.
Figure 5. Heatmap visualization of the rapeseed honey and functional food based on rape honey and dried fruits according to the identified phenolic compounds and antioxidant activities (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Rows represent the individual phenolic compounds and biochemical proprieties, and columns indicate the evaluated functional foods based on rape honey and dried fruits. The cells are highlighted according to the influence of both phenolic components and antioxidant activity, where an intense red hue denotes a significant positive association and an intense blue hue denotes a significant negative association.
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Figure 6. Heatmap visualization of the rapeseed honey and functional food based on rape honey and dried fruits according to the identified macro- and microelements (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Rows represent the individual minerals and the different employed methods, and columns indicate the evaluated functional foods based on rape honey and dried fruits. The cells are highlighted according to the influence of minerals, where an intense purple hue denotes a significant positive association and an intense green hue denotes a significant negative association.
Figure 6. Heatmap visualization of the rapeseed honey and functional food based on rape honey and dried fruits according to the identified macro- and microelements (RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries). Rows represent the individual minerals and the different employed methods, and columns indicate the evaluated functional foods based on rape honey and dried fruits. The cells are highlighted according to the influence of minerals, where an intense purple hue denotes a significant positive association and an intense green hue denotes a significant negative association.
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Table 1. Total phenolic content and antioxidant activity of rape honey (RH), dried fruits (SB, BC, GB) and functional food based on rape honey and dried fruits (SBH, BCH, GBH).
Table 1. Total phenolic content and antioxidant activity of rape honey (RH), dried fruits (SB, BC, GB) and functional food based on rape honey and dried fruits (SBH, BCH, GBH).
Total Phenolic Content (mg GAE/100 g)Antioxidant Activity (AA)
TEAC
(µmol Trolox/100 g)		AEAC
(mg Ascorbic Acid/100 g)		DPPH (%)
RH49.68 ± 14.44 d28.97 ± 2.60 e4.89 ± 1.28 d8.21 ± 1.78 c
SBH90.72 ± 19.72 c219.46 ± 47.38 d35.98 ± 9.32 c71.21 ± 15.23 b
BCH96.48 ± 31.05 c274.91 ± 66.91 c44.99 ± 11.25 c91.42 ± 15.17 a
GBH111.22 ± 20.55 b272.45 ± 39.61 c44.59 ± 13.09 c92.80 ± 11.99 a
SB865.27 ± 157.63 a2711.65 ± 362.07 a475.05 ± 170.21 a94.54 ± 11.63 a
BC999.70 ± 170.90 a2705.16 ± 389.32 a442.73 ± 115.83 a89.04 ± 16.64 a
GB1121.57 ± 201.49 a2559.45 ± 169.68 b418.73 ± 125.79 b94.82 ± 12.35 a
RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries; SB: sea buckthorn; BC: black currant; GB: goji berries. Different lowercase letters in a column indicate significant differences (p < 0.05).
Table 2. The mineral composition of rape honey (RH), dried fruits (SB, BC, GB) and functional food based on rape honey and dried fruits (SBH, BCH, GBH).
Table 2. The mineral composition of rape honey (RH), dried fruits (SB, BC, GB) and functional food based on rape honey and dried fruits (SBH, BCH, GBH).
KNaCaMgMnFeZn
SB1070.33 ± 17.23 b15.03 ± 2.25 c24.83 ± 2.85 b80.41 ± 2.2 c1.31 ± 0.16 b3.62 ± 0.69 a1.53 ± 0.38 a
BC1595.83 ± 264.34 a39.85 ± 5.30 b66.96 ± 7.87 a218.29 ± 14.09 a5.86 ± 3.06 a2.57 ± 0.95 a1.21 ± 0.234 a
GB1794.31 ± 220.28 a132.87 ± 20.21 a9.45 ± 1.69 c117.06 ± 9.88 b0.82 ± 0.23 c2.93 ± 1.00 a0.87 ± 0.33 a
RH15.85 ± 5.11 d16.20 ± 4.46 c1.56 ± 1.09 c3.06 ± 2.02 f0.22 ± 0.11 c0.226 ± 0.15 b0.22 ± 0.12 b
SBH130.09 ± 29.66 c8.175 ± 2.910 c3.73 ± 1.43 c4.464 ± 2.404 ef0.24 ± 0.18 c0.25 ± 0.09 b0.25 ± 0.13 b
BCH93.427 ± 14.305 c16.28 ± 4.96 c3.82 ± 2.17 c6.886 ± 1.895 d0.22 ± 0.203 c0.05 ± 0.04 b0.23 ± 0.13 b
GBH88.436 ± 15.54 c9.86 ± 2.46 c2.12 ± 1.50 c5.51 ± 0.91 e0.19 ± 0.126 c0.19 ± 0.18 b0.19 ± 0.18 c
RH: rape honey; SBH: functional food based on rape honey and sea buckthorn; BCH: functional food based on rape honey and black currant; GBH: functional food based on rape honey and goji berries; SB: sea buckthorn; BC: black currant; GB: goji berries. Different lowercase letters indicate significant differences (p < 0.05).
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Geană, E.-I.; Sandru, C.; Abalaru, C.C.; Cornea-Cipcigan, M.; Margaoan, R. Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits. Molecules 2026, 31, 802. https://doi.org/10.3390/molecules31050802

AMA Style

Geană E-I, Sandru C, Abalaru CC, Cornea-Cipcigan M, Margaoan R. Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits. Molecules. 2026; 31(5):802. https://doi.org/10.3390/molecules31050802

Chicago/Turabian Style

Geană, Elisabeta-Irina, Claudia Sandru, Cornelia Carmen Abalaru, Mihaiela Cornea-Cipcigan, and Rodica Margaoan. 2026. "Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits" Molecules 31, no. 5: 802. https://doi.org/10.3390/molecules31050802

APA Style

Geană, E.-I., Sandru, C., Abalaru, C. C., Cornea-Cipcigan, M., & Margaoan, R. (2026). Polyphenolic and Mineral Composition of Functional Foods Based on Rape Honey and Dried Fruits. Molecules, 31(5), 802. https://doi.org/10.3390/molecules31050802

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