1：Experimental Design and Method Selection:

The study used FTIR spectroscopy combined with chemometric tools (PCA, LDA, PLS1) to classify honey by botanical origin and predict antioxidant capacity. Methods included melissopalynology for origin verification and spectrophotometric assays for phenolic and flavonoid content.

2：Sample Selection and Data Sources:

49 honey samples from O’Higgins and Araucanía regions of Chile, including Quillay (20), Ulmo (14), Corcolén (8), and Tebo (7) types, stored at 4°C.

3：List of Experimental Equipment and Materials:

FTIR spectrometer (Vector 22, Bruker Optics), spectrophotometer (Agilent 8453), chemicals from Merck (Folin–Ciocalteu reagent, aluminum chloride, etc.), Milli-Q water system, Amberlite XAD-2 resin, syringe filters (EDLAB CA, 0.45 μm).

4：45 μm). Experimental Procedures and Operational Workflow:

4. Experimental Procedures and Operational Workflow: Honey extracts prepared via column chromatography, FTIR spectra recorded on KBr pellets (64 scans, 250–4000 cm?1), phenolic and flavonoid content measured spectrophotometrically at 765 nm and 420 nm, respectively.

5：Data Analysis Methods:

FTIR data processed with PCA and LDA for classification, PLS1 for prediction of phenolic and flavonoid content using The Unscrambler v9.7 and Statgraphics Centurion XV software.