## 1 Introduction  
Honeybees (_Apis mellifera_) produce seven products; honey, royal jelly, propolisols, bee venom, beeswax, bee bread and pollens. However, honey is the most famous and important among them as it is the only natural sweetener that humans consume without any processing [1, 2, 3, 4, 5]. Honey is a unique, sticky and aromatic substance that honeybees make from different sources such as the nectar of plants, from the secretions of the living parts of the plant or from the excretions of plant sucking insects [3, 6]. Based on those sources, there are two types of honey named according to the source visited by the bee. The nectar honey comes from the nectar of the flowers and honeybee that is produced when the honeybees feed on the secretions of plants and excretions of plant-sucking insects [6].  
The criteria for honey quality according to the international standards for honey are moisture, insoluble solids, sugars (glucose, fructose and sucrose), conductivity, pH, free acidity and diastase [6]. The quality of honey depends on the botanical and geographical origin. It was proven that the oil composition of the plants depends on its geographical location even if they were from the same species [7]. Because of the effect of environmental conditions on the physiology of plants and chemical composition, there are no two similar types of honey [8; 9]. Honey composition depends on several factors such as the type and flow of nectar, the vitality of the bee colony, climate and environmental conditions, seasons, treatment of beekeepers, extraction and storage [10; 11].  
Honey is well known by its biological and medical activities such as an antiseptic and a natural remedy, antibiotics (antibacterial, antiviral and antifungal) and antioxidants [12; 13; 14; 15]. The activity of the honey varies according to the chemical composition of honey, its floral source and geographical location [10; 11].  
Enzymes are minor components in honey, and they are among the most important and interesting constituents. Being a mark of quality, it gives honey and contributes to its healing and nutritional properties [16; 17; 18]. Honey contains four main enzymes: diastase (amylase), invertase (sucrase), glucose oxidase, catalase and acid phosphatase [19]. Enzymes originate from different sources including the honeybees, nectar, pollen grains and microorganisms [20].  
GOx is sensitive to light and storage conditions, and it is inactive in mature honey, while it is active in diluted honey due to the easy access of the enzyme to the substrate (glucose). Through the reaction of glucose oxidation, gluconic acid is produced, which is the most representative acid in honey. The hydrogen peroxide is the second product of the GOx. It is the primary and main factor behind the honey antimicrobial activity and has been called \"inhibin\" because it inhibits microbial growth in honey [16; 21].  
CAT degrades and hydrolyzes the hydrogen peroxide (H\({}_{2}\)O\({}_{2}\)) to water and oxygen. The origins of the catalase enzyme in honey are the plants and microbes. The activity of this enzyme varies according to its plant sources and storage conditions [22; 23]. CAT detection methods vary, but all depend on the principle of H\({}_{2}\)O\({}_{2}\) determination before and during the incubation period [24; 25].  
The aim of this article was to study and compare honey samples from the Asir and Jazan regions in the southwestern part of Saudi Arabia based on the effect of floral and geographical origins on GOx and CAT activity along with the values of moisture, total sugars, conductivity and pH.