# Characterization of Sidr (_Ziziphus_ spp.) Honey from Different Geographical Origins
## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**MIC**} & \multicolumn{4}{c}{**MIC of Bacterial Strains (g/mL)**} \\ \cline{2-6}  & \multicolumn{2}{c}{**Gram-Positive**} & \multicolumn{2}{c}{**Gram-Negative**} \\ \cline{2-6}  & _Staphylococcus Streptococcus_ & _Streptococcus_ & _Klebsiella_ & _Escherichia_ & _Pseudomonas_ \\ \multirow{2}{*}{
\begin{tabular}{c} **Honey** \\ **Origin** \\ \end{tabular} } & _aurens_ & _mutans_ & _pneumoniae_ & _coli_ & _aeruginosa_ \\ \hline Panjab & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.2 & 0.4 \({}^{*}\) \\ \hline Saudi Arabia & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) \\ \hline Kashmir & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.1 & 0.2 \\ \hline Libya & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.1 & 0.1 \\ \hline Egypt & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) \\ \hline India & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.4 \({}^{*}\) & 0.1 & 0.1 \\ \hline Yemen & 0.2 & 0.2 & 0.2 & 0.05 & 0.1 \\ \hline \hline \end{tabular}  
\begin{tabular}{c c c c c} \hline \hline Vanomycin & 0.000001 & 0.000001 & 0.00000004 & 0.000001 & 0.000000016 \\ \hline Meropenem & 0.000000064 & 0.000000004 & 0.000000064 & 0.0000000064 & 0.0000000006 \\ \hline \hline \end{tabular}  
* Significant.  
\end{table} 
Table 7: _Cont._exceed 40 mg/kg but in countries with tropical temperatures, the HMF content of honey should not exceed 80 mg/kg [34, 43, 44]. In the present study, all the samples were within the allowed range for HMF content and diastase number These parameters indicate the freshness of the samples which was maintained by preventing their exposure to heat and shortening the storage time before the experiment. In addition, the acidity of all the honey samples was found to be within the accepted range. The acidity in honey is due to the presence of organic acids, in particular, gluconic acid, which has been found to affect honey flavor, texture, shelf life, and stability [47]. The TPC ranged from 118.9 to 159.3 mg GAE/100 g honey, which is higher than the results found in previous studies in honey from India [48] (47-98 mg GAE/100 g honey), Poland [49] (71.7 to 202.6 \(\upmu\)g/g honey), Argentina [29] (18.730-107.213 mg GAE/100 g honey), Burkina Faso [50] (32.59-114.75 mg GAE/100 g honey) Portugal [51] (30.87 to 87.27 mg GAE/100 g), or from Romania [52] (2-125 mg GAE/100 g honey). Variable levels of TPC were reported in different honey types as observed by [53] who observed that the TPC of forest honey (806.10 mg GAE/kg honey) was significantly higher (\(p<0.05\)) in comparison with acacia and polyfloral samples (68.48 and 87.46 mg GAE/kg honey, respectively). In addition, [PERSON] et al., (2020) [36] determined the phenolic compounds of Egyptian honeys, with TPC amounting to 338.5 and 536.4 mg GAE kg\({}^{-1}\) in clover and citrus honeys, respectively. This variability was associated with the botanic origin of the honey, and multi-floral honey was found to have higher phenolic contents than monofloral honey [54]. The antioxidant, antiviral, antimicrobial, antifungal, and anti-inflammatory activities of honey are noteworthy due to phenolic compounds, especially flavonoids [55], with the quality of polyphenols being more important than their quantity [56]. The TPC and TFC of honey depend mainly on its botanical and geographical origins [57, 58]. Considering the TFC results, it can be concluded that dark honey contains the highest concentration (\(p<0.05\)). Flavonoids in Egyptian and Saudi Arabia Sidr honey (83.1 and 81.5 mg RE/100 g honey, respectively) are present in high amounts compared with other tested origins. Similar results were observed by analysis of three types of monofloral honey from Portugal which showed that dark honey was richer in phenolics content [59]. A DPPH radical scavenging method was used to determine the antioxidant activity of the honey samples.