During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.