## 3 Results and Discussion  
### Total Phenolic Content  
The obtained results for the TPC in honey and the samples enriched with bee bread are presented in Table 1. The TPC in honey was 30.75 mg GAE/100 g. The increasing bee bread content in the samples resulted in a significant increase in TPC, from 64.29 mg GAE/100 g for 5% enrichment to 158.96 mg GAE/100 g for the maximum bee bread level in the multiford honey. Thus, the increase in phenolic content was above 500%. [PERSON] et al. [37] determined the total phenolic content in the commercial honey supplemented with bee bread at a level of 10% and 20%. The mean level of those compounds was 73.51 mg GAE/100 g and 138.15 mg GAE/100 g for the honey with 10 and 20% addition of bee bread, respectively. In the other studies focused on the commercial honeys with bee bread addition, the mean TPC was estimated at a level of 179.96 mg GAE/100 g [10]. [PERSON] et al. [38] demonstrated that phenolic content in the product called as \"bee bread in honey\" containing over 50% of bee bread was as high as 626 mg GAE/100 g.  
The available literature data indicate that the high number of polyphenic compounds in bee bread, to a large extent, translates into an increase in their levels in the honeys supplemented with that bee product. In the studies on total phenolic content in bee bread originating from Romania and India, [PERSON] et al. [39] reported that this content ranged from 567 to 1283 mg GAE/100 g, while the samples of bee bread originating from Colombia were characterized by TPC of 250 to 1370 mg GAE/100 g [40]. [PERSON] et al. [41] determined the TPC in bee bread in a range from 826 to 4342 mg GAE/100 g, and [PERSON] et al. [42] found it in a range from 1236 to 2544 mg GAE/100 g. [PERSON] et al. [8] demonstrated that the TPC in bee bread was lower than that in bee pollen and amounted to 823 mg GAE/100 g, on average. Furthermore, [PERSON] et al. [39] reported that the phenolic compounds profile in the bee bread was very similar to that of the corresponding bee pollen, despite biochemical processes occurring during its fermentation and maturing. They also demonstrated that  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Components**} & \multicolumn{6}{c}{**Bee bread Content (\%)**} \\ \cline{2-7}  & **0** & **5** & **10** & **15** & **20** & **25** \\ \hline TPC (mg GAE/100 g) & 30.75 \({}^{\text{a}}\)\(\pm\) 0.25 & 64.29 \({}^{\text{b}}\)\(\pm\) 0.46 & 85.77 \({}^{\text{c}}\)\(\pm\) 0.91 & 106.61 \({}^{\text{d}}\)\(\pm\) 0.20 & 138.92 \({}^{\text{e}}\)\(\pm\) 0.26 & 158.96 \({}^{\text{f}}\)\(\pm\) 0.21 \\ TFC (mg QE/100 g) & 2.77 \({}^{\text{a}}\)\(\pm\) 0.29 & 7.86 \({}^{\text{b}}\)\(\pm\) 0.42 & 11.85 \({}^{\text{c}}\)\(\pm\) 0.56 & 13.45 \({}^{\text{d}}\)\(\pm\) 0.11 & 17.08 \({}^{\text{e}}\)\(\pm\) 0.46 & 21.15 \({}^{\text{f}}\)\(\pm\) 0.12 \\ TPAC (mg CAE/100 g) & 11.02 \({}^{\text{a}}\)\(\pm\) 0.68 & 16.45 \({}^{\text{b}}\)\(\pm\) 1.15 & 22.56 \({}^{\text{c}}\)\(\pm\) 0.33 & 25.08 \({}^{\text{d}}\)\(\pm\) 0.31 & 29.14 \({}^{\text{e}}\)\(\pm\) 0.84 & 35.47 \({}^{\text{f}}\)\(\pm\) 0.93 \\ TAC (mg CGE/100 g) & 2.01 \({}^{\text{a}}\)\(\pm\) 0.05 & 4.74 \({}^{\text{b}}\)\(\pm\) 0.20 & 6.70 \({}^{\text{c}}\)\(\pm\) 0.08 & 9.34 \({}^{\text{d}}\)\(\pm\) 0.23 & 12.29 \({}^{\text{e}}\)\(\pm\) 0.24 & 15.66 \({}^{\text{f}}\)\(\pm\) 0.72 \\ TCC (mg \(\beta\)-CE/100 g) & 0.14 \({}^{\text{a}}\)\(\pm\) 0.00 & 0.55 \({}^{\text{b}}\)\(\pm\) 0.01 & 0.80 \({}^{\text{c}}\)\(\pm\) 0.00 & 1.33 \({}^{\text{d}}\)\(\pm\) 0.00 & 1.52 \({}^{\text{e}}\)\(\pm\) 0.01 & 2.37 \({}^{\text{f}}\)\(\pm\) 0.01 \\ \hline \hline \end{the plant species influenced the total phenolic content and profile, while factors such as soil type and climate have a limited influence on a presence of those compounds. Flavonoids are also thought to be another important group of bioactive substances found in honey. They are transferred to a honey with such bee constituents as pollen and propolis, hence their limited content was determined in honey.