Phenolic Compounds, Antioxidant Activity, Ascorbic Acid, and Sugars in Honey from Ingenious Hall Province of Saudi Arabia  
Ghedeir Muslem Alshammari  
1, Mohammed Asif Ahmed  
1, Tawfiq Alsulami, Mohammed Jamal Hakeem, Mohamed Abdrabo Ibraheem and Doha M. Al-Nouri  
1,2, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32  
their chemical composition and their best therapeutical applications. One study found that vitamin C can improve honey's antibacterial activity against planktonic and biofilm bacterial cells [13]. However, antioxidant combinations of polyphenols, minerals, and vitamin C may increase the generation of intracellular free radicals in bacterial cells and lead to their death.  
Honey is primarily composed of sugars and water as well as other many compositions (at least 181 components) [1], such as flavonoids, proteins, free amino acids, colorants, organic acids, phytochemicals, minerals, pollens, vitamins, waxes, and scent compounds [14; 15; 16; 17]. Natural honey also contains many antioxidant compounds, including glucose oxidase, catalase from enzymes category and non-enzyme category such as organic acid, phenolic compounds, Maillard reaction products, proteins, amino acid, ascorbic acid, and carotenoid derivatives [18; 19]. Various chemical compounds in honey exist due to the climate conditions and the plants on which the bee feeds [1; 20]. For example, bees feeding on the tree _Leptospermum scporum_ produce high-phenolic monofloral Manuka honey, which is widely used for its therapeutic effect worldwide [21]. Burkina Faso honey of _Acacia_ had more flavonoid compounds than French honey, as reported by [19]. The European Union regulation draft mentions that honey should possess organoleptic features (aroma, color, consistency and flavor, etc.) and physicochemical characteristics (water, sugar, vitamins, minerals, acidity, amino acids, organic acid, enzymes activity and proteins, etc.) [22].  
Phenolic contents are found in every type of honey and mostly accountable for the antioxidant properties of honey and human health welfare. The secondary metabolism of plants produces phenolic compounds, and their composition mainly depends on the plant source; the types of these compounds are flavonoids (e.g., catechin and quercetin) or phenolic acids (e.g., gallic and chlorogenic acids, etc.) [23]. Most polyphenols with other bioactive compounds are preservatives retarding deterioration, rancidity, or discororation and act synergistically to provide antibacterial, antioxidant, hepatotoxicity, and anti-fungicidal effects of honey [18]. In Saudi Arabia, extensive research was conducted on honey samples primarily from the south-western region, Asir province, to determine the physical properties, floral origin, antioxidants, and vitamins [24]. Physicochemical properties and vitamins have been reported in Saudi honey [25; 26], and mineral contents, antimicrobial activity, and antioxidants were investigated [27]. There was no literature found on the phenolic compounds, vitamin, and sugars of the Talth (_Acacia gerrandii_ Benth), Athel (_Tamarix aphyllla_), Sidr (_Ziziphus spina-christi_ L.) honey samples from the Hail province of Saudi Arabia. Therefore, we studied the important bioactive compounds (total phenolic content, phenolic compounds, antioxidant activity, vitamin C, and sugars) of these honey samples.