“…The enzyme glucose oxidase is responsible for the oxidation of glucose and, hence, the generation of hydrogen peroxide, which confers bacteriostatic and bactericidal properties to honey (Brudzynski, 2020; Yilmaz & Aygin, 2020). Phenolic compounds, predominantly phenolic acids and flavonoids, derive from the nectar and plant secretions, and can scavenge free radicals; therefore, they greatly contribute to the antioxidant activity of honey (Hassan et al, 2022; Nayik & Nanda, 2016). Chemical composition, color, and flavor of honey depend on many factors, including botanical origin, geographical source, honeybee species, climate, maturation stage, processing, and storage, and they might change over time.…”