## 3 Results and Discussion
### Antioxidant Activity  
The presence of polyphenic compounds in bee products contributes to their antioxidant properties. The obtained results of total antioxidant activity (TAA) determined for the honey and samples supplemented with bee bread are collected in Table 3. The total antioxidant activity of the multifocal honey was at a level of 9.24 mM AAE/100 g (Table 3). The total antioxidant activity of the multifocal honeys analyzed by [PERSON] et al. (2005) was determined within the range of 10.20 to 37.87 mM AAE/100 g. The increasing bee bread addition contributed to the elevation in the honey's antioxidant activity at a level of 10.40 to 12.85 mM AAE/100 g, and this resulted from the replacement of the part of honey \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Activity**}} & \multicolumn{5}{c}{**Bee Bread Content (\%)**} \\ \cline{2-7}  & **0** & **5** & **10** & **15** & **20** & **25** \\ \hline TAA (mM AAE/100 g) & 9.24 \({}^{\text{a}}\)\(\pm\) 0.12 & 10.40 \({}^{\text{b}}\)\(\pm\) 0.26 & 11.17 \({}^{\text{c}}\)\(\pm\) 0.20 & 11.74 \({}^{\text{d}}\)\(\pm\) 0.07 & 12.31 \({}^{\text{e}}\)\(\pm\) 0.15 & 12.85 \({}^{\text{f}}\)\(\pm\) 0.31 \\ ABTS\({}^{\star\star}\)(mM TE/100 g) & 1.78 \({}^{\text{a}}\)\(\pm\) 0.02 & 5.22 \({}^{\text{b}}\)\(\pm\) 0.07 & 8.50 \({}^{\text{c}}\)\(\pm\) 0.39 & 10.49 \({}^{\text{d}}\)\(\pm\) 0.19 & 11.82 \({}^{\text{e}}\)\(\pm\) 0.26 & 13.51 \({}^{\text{f}}\)\(\pm\) 0.18 \\ DPPH\({}^{\star}\)(mMTE/100 g) & 0.26 \({}^{\text{a}}\)\(\pm\) 0.00 & 0.90 \({}^{\text{b}}\)\(\pm\) 0.00 & 1.44 \({}^{\text{c}}\)\(\pm\) 0.01 & 1.73 \({}^{\text{d}}\)\(\pm\) 0.00 & 2.15 \({}^{\text{e}}\)\(\pm\) 0.01 & 2.47 \({}^{\text{f}}\)\(\pm\) 0.01 \\ FRAP (\(\mu\)M Fe(II)/100 g) & 233.9 \({}^{\text{a}}\)\(\pm\) 0.7 & 486.1 \({}^{\text{b}}\)\(\pm\) 0.4 & 658.5 \({}^{\text{c}}\)\(\pm\) 0.8 & 856.2 \({}^{\text{d}}\)\(\pm\) 0.8 & 1018.4 \({}^{\text{e}}\)\(\pm\) 0.5 & 1214.9 \({}^{\text{f}}\)\(\pm\) 0.8 \\ CUPRAC (\(\mu\)MTE/100 g) & 77.8 \({}^{\text{a}}\)\(\pm\) 1.4 & 276.2 \({}^{\text{b}}\)\(\pm\) 1.6 & 298.3 \({}^{\text{c}}\)\(\pm\) 2.7 & 357.7 \({}^{\text{d}}\)\(\pm\) 2.5 & 395.6 \({}^{\text{e}}\)\(\pm\) 2.50 & 429.0 \({}^{\text{f}}\)\(\pm\) 2.9 \\ \hline \hline \end{tabular}  
* The mean values in lines denoted with different superscripts differ significantly (\(p<0.05\)).  
\end{table} 
Table 3: Total antioxidant activity (TAA), antiradical activity (ABTS\({}^{\star\star}\), DPPH\({}^{\star}\)), and reducing power (FRAP, CUPRAC) of the honey and samples supplemented with bee bread. with the bee bread that exhibited a higher antioxidant capacity, when compared to that for the honey. The same trend was previously observed by [PERSON] et al. [16] when they enriched honeys with bee pollen. It was also found that much lower additions of propolisis (below 1%) added to honey resulted in a similar increase in its total antioxidant activity [15]. Furthermore, the significant linear Pearson correlations were found between the TAA and the TPC (r = 0.9700), TFC (r = 0.9810), and TPAC (r = 0.9760). The basic tests evaluating antioxidant properties are the spectrophotometric methods based on the reactions of reduction in the stable synthetic free radicals or metal ions. The results of analysis of antiradical activity against ABTS and DPPH radicals, and the reductive capacity of metal ions are presented in Table 3. Antiradical activity of the multifocal honey in the reaction with ABTS++ was determined at a level of 1.78 mM TE/100 g. The antiradical activity of the studied samples increased in a range from 5.22 to 13.5 mM TE/100 g along with an increased addition of bee bread to the honey. In addition, [PERSON] et al. [10] observed rising antiradical activity of the commercial samples supplemented with bee bread. Furthermore, significant linear correlations were observed between the antioxidant activity against ABTS++ and the TPC (r = 0.9820), TPC (r = 0.9860), and TPAC (r = 0.9840).