Antibacterial effects of unifloral honeys and propolis in the context of their antioxidant capacity and colour

There is a huge potential for honey's therapeutic use, so it becomes increasingly important to examine its antibacterial effects and the factors influencing it. During the work the total polyphenol content and antioxidant capacity of 10 honeys and a propolis sample were examined with respect to their antibacterial effects. Based on this, there is a statistically significant correlation between the total polyphenol content and the antioxidant capacity, and between these properties and antibacterial activity. For the purpose of exploring the connection between the colour of honey and its properties, the colour of 6 honeys and the propolis were examined. Based on the results, dark-coloured honeydew honeys and lightcoloured nectar honeys are sharply separated according to their antibacterial and antioxidant capacity