## 3 Results and Discussion
### Phenolic Acids and Flavonoids Content  
Phenolic acids and flavonoids are the main components of a honey which determinate its antioxidant properties. Their content is associated with the honey type and its geographical origin [5; 7; 9; 11]. The results obtained on a basis of chromatographic analysis in the form of chromatograms for the honey sample without the addition of bee bread and that with the highest 25% addition of bee bread are shown in Figures 1 and 2. Table 2 lists the results for the phenolic acids identified and determined in the analyzed samples. Gallic acid turned out to be the phenolic acid found in the highest amount. Its content in the honey was 0.217 mg/100 g. The rising bee bread addition resulted in the increase in content of gallic acid in a range from 0.262 to 1.104 mg/100 g. That increase was lower than in the case of the samples enriched with bee pollen, analyzed during the previous study [16], and this implies that bee bread contains a lower amount of that compound. [PERSON] et al. [37] determined gallic acid at a higher level in the commercial honeys supplemented with bee bread. The presence of gallic acid in bee bread at a level of 3.26 mg/100 g was confirmed by [PERSON] et al. [8]. Figure 1: The exemplary chromatograms for the sample of honey without the addition of bee bread with detection at 280 nm (**A**); 320 nm (**B**); and 360 nm (**C**). Designations: 1—gallic acid; 2—protocatechuric acid; 3—\(p\)-hydroxybenzoic acid; 4—chrysin; 5—galangin; 6—caffeic acid; 7—\(p\)-coumaric acid; 8—ferulic acid; 9—quercetin; 10—kaempferol. Figure 2: The exemplary chromatograms for the sample of honey with 25% of bee bread with detection at 280 nm (**A**); 320 nm (**B**); and 360 nm (**C**). Designations: 1—gallic acid; 2—protocatechuic acid; 3—\(p\)-hydroxybenzoic acid; 4—chrysin; 5—galangin; 6—caffeic acid; 7—\(p\)-cumaric acid; 8—ferulic acid; 9—quercetin; 10—kaempfer. In the analyzed honey, a large amount of \(p\)-coumaric acid was also found. The increasing bee bread level also resulted in the rising content of that phenolic acid in honey, reaching 0.454 mg/100 g in the case of the maximum addition of that product (Table 2). [PERSON] et al. (2017) analyzed the commercial honeys supplemented with bee bread and found that \(p\)-coumaric acid content was within a wider range (0.11-1.68 mg/100 g). The presence of \(p\)-coumaric acid in bee bread was earlier confirmed by [PERSON] et al. (2010) and [PERSON] et al. (2012). Ferulic acid came next in order in the terms of its content. Its level in the honey was 0.095 mg/100 g (Table 2), and an increasing bee bread addition in the honey influenced the growth in the discussed phenolic acid to the amount of 0.229 mg/100 g for maximum enrichment. The presence of that acid in bee bread was earlier confirmed by [PERSON] et al. (2010). Protocatechuric acid was the next determined phenolic acid in terms of its content in the honey. With respect to the analyzed honey sample, it was found to be at an amount of 0.070 mg/100 g (Table 2). The rising bee bread addition in the honey resulted in the increase in that acid content to a level of 0.154 mg/100 g. That increase was lower than in the case of honey enriched with bee pollen ([PERSON] et al., 2017), and this suggests that bee bread contains a lower amount of that compound. The presence of protocatechuric acid in bee bread was earlier reported by [PERSON] et al. (2017). p-Hydroxybenzoic acid content in the honey was found to be at a level of 0.040 mg/100 g (Table 2). When honey was enriched with bee bread, its levels rose to 0.140 mg/100 g for its maximum content (Table 2). The rising bee bread addition in the multifloral honey also influenced caffeic acid content in that honey. Its amount was 0.061 mg/100 g for 5% enrichment and rose to 0.159 mg/100 g for the maximum bee bread addition. The identified increase in the content of caffeic acid was 612% when compared to the honey without the addition of bee bread. [PERSON] et al.