## 3 Results and Discussion
### Antioxidant Activity
The antiradical activity of analyzed honey and the samples supplemented with bee bread was also studied in the reaction with DPPH* (Table 3). Similarly, as for the ABTS method, the addition of bee bread in honey led to an increase in the antiradical activity, to the level of 2.47 mM TE/100 g for its highest share. This confirms earlier observations for the commercial honey samples supplemented with bee bread [10; 37]. The significant linear Pearson correlations were found between the antioxidant activity against DPPH* and the TPC (r = 0.9930), TFC (r = 0.9950), and TPAC (r = 0.9920). The reductive capacity of multifloral honey against iron ions was determined at a level of 233.9 uM Fe(II)/100 g (Table 3). That result is within the range reported for the multifloral honey originated from Poland [10]. The supplementation of honey with bee bread resulted in an increase in the reductive capacity of the studied samples. A 5% level of bee bread led to an increase in the reductive capacity to the level of 486.1 uM Fe(II)/100 g; whereas, for the maximum addition of bee bread (25%), the reductive capacity reached 1214.9 uM Fe(II)/100 g (Table 4). [PERSON] et al. [10] also found an increase in the reductive capacity in a range from 424 to 976 uM Fe(II)/100 g of the commercial honeys supplemented with bee bread. In addition, [PERSON] et al. [37] observed an increase in the reductive capacity of the commercial honeys supplemented with bee bread, when compared to the natural honey. The earlier studies indicated that the presence of bee pollen as an ingredient in a honey resulted in a slight increase in the honey reductive capacity [16]. Furthermore, significant linear Pearson correlations were found between the reduction activity against iron ions and the TPC (r = 0.9970), TFC (r = 0.9950), and TPAC (r = 0.9940). The reductive activity of the multifocal honey determined using the CUPRAC method was 77.81 uM TE/100 g (Table 3). Correspondingly, as in the case of the FRAP method, the supplementation of honey with bee bread led to a significant rise in reductive capacity of honey. Indeed, 5% enrichment of honey with bee bread resulted in an increase in its \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Parameter**}} & \multicolumn{5}{c}{**Bee bread Content (\%)**} \\ \cline{2-7}  & **0** & **5** & **10** & **15** & **20** & **25** \\ \hline Insoluble matter (g/100 g) & 0.06 \({}^{\text{a}}\)\(\pm\) 0.01 & 1.54 \({}^{\text{b}}\)\(\pm\) 0.01 & 2.93 \({}^{\text{c}}\)\(\pm\) 0.01 & 4.79 \({}^{\text{d}}\)\(\pm\) 0.01 & 6.20 \({}^{\text{e}}\)\(\pm\) 0.02 & 7.75 \({}^{\text{f}}\)\(\pm\) 0.02 \\ Free acidity (mval/kg) & 22.9 \({}^{\text{a}}\)\(\pm\) 0.2 & 57.1 \({}^{\text{b}}\)\(\pm\) 0.5 & 85.9 \({}^{\text{c}}\)\(\pm\) 1.4 & 119.0 \({}^{\text{d}}\)\(\pm\) 2.0 & 149.3 \({}^{\text{e}}\)\(\pm\) 1.6 & 187.1 \({}^{\text{f}}\)\(\pm\) 0.9 \\ Specific conductivity & 0.50 \({}^{\text{a}}\)\(\pm\) 0.00 & 0.69 \({}^{\text{b}}\)\(\pm\) 0.00 & 0.85 \({}^{\text{c}}\)\(\pm\) 0.01 & 1.02 \({}^{\text{d}}\)\(\pm\) 0.00 & 1.18 \({}^{\text{e}}\)\(\pm\) 0.01 & 1.33 \({}^{\text{f}}\)\(\pm\) 0.01 \\ Glucose + fructose (g/100 g) & 65.2 \({}^{\text{e}}\)\(\pm\) 1.4 & 63.6 \({}^{\text{e}}\)\(\pm\) 0.6 & 60.5 \({}^{\text{d}}\)\(\pm\) 0.3 & 58.5 \({}^{\text{c}}\)\(\pm\) 0.5 & 55.4 \({}^{\text{b}}\)\(\pm\) 0.7 & 53.3 \({}^{\text{a}}\)\(\pm\) 0.6 \\ Sucrose (g/100 g) & 1.83 \({}^{\text{b}}\)\(\pm\) 0.06 & 1.66 \({}^{\text{ab}}\)\(\pm\) 0.07 & 1.79 \({}^{\text{b}}\)\(\pm\) 0.06 & 1.45 \({}^{\text{a}}\)\(\pm\) 0.11 & 1.45 \({}^{\text{a}}\)\(\pm\) 0.14 & 1.57 \({}^{\text{a}}\)\(\pm\) 0.08 \\ Proline content (mg/100 g) & 32.3 \({}^{\text{a}}\)\(\pm\) 0.4 & 76.5 \({}^{\text{b}}\)\(\pm\) 1.3 & 122.0 \({}^{\text{c}}\)\(\pm\) 1.2 & 170.5 \({}^{\text{d}}\)\(\pm\) 1.1 & 195.6 \({}^{\text{e}}\)\(\pm\) 0.6 & 286.7 \({}^{\text{f}}\)\(\pm\) 5.8 \\ \hline \hline \end{tabular}  
* The mean values in lines denoted with different superscripts differ significantly (p \(<\) 0.05).  
\end{table}