## 3 Results and Discussion  
### Evaluation of the Value of Standardized Quality Parameters  
A detailed summary of the results obtained for individual honey varieties is provided in Tables 2 and 3. The honeys tested were characterized by an appropriate water content. The average water content ranged from 16.18% in multifocal honey to 19.30% in goldenrod honey. The average content of reducing sugars ranged from about 72% to 79%, which is a value range typical for nectar honeys. The average content of sucrose ranged from 1.01 to 4%, and in all  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Honey Type**} & \multirow{2}{*}{ \begin{tabular}{c} **Water** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **S-HMF** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **S-HMF** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Acidity** \\ **(mval/kg)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **SD** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Reducing Sugar** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **SD** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **S-D** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{\ \begin{tabular}{c} **SD** \\ **Content** [\%] \\ \end{tabular}  } & \multirow{2}{*}{
\begin{tabular}{c} **S-D** \\ **Content** [\%] \\ \honeys it was within the limits set out in the Regulation of the Minister of Agriculture and Rural Development [15]. The content of free acids in the honeys was also within the norm and ranged from slightly over 10 to 27 mval/kg, which is typical of nectar honeys. Most of the honey samples tested (60%) were characterized by a high diastase number (LD)--over 10. Only the LD of the goldenrod honey was too low compared to the legal requirements. In terms of 5-HMF content, all honeys met the criterion, as in most honeys the 5-HMF content was over ten times lower than the permissible value, which indicates that the honey samples tested were fresh, unheated, and unadulterated with sucrose (Table 2). Visual assessment of color is subjective and may be burdened with a number of errors. Therefore, the trichromatic calorimetry method was used to determine the color of the tested honey samples. Color was expressed in the CIE L*\"b* system, where L* denotes lightness, while the a* and b* coordinates indicate the contribution of green (negative a* values), red (positive a* values), blue (negative b* values), and yellow (positive b* values) in the color profile. The L* parameter value ranged from about 21 (buckwheat honey) to slightly over 34 (rapeseed honey), which means that most of the tested honeys can be classified as light-colored types. The a* parameter value ranged from about \(-0.31\) to 2.59, while the b* parameter value ranged from almost 5 to about 13. The b* parameter determined for all honeys tested had positive values, which indicates the contribution of yellow color and the lack of blue color in the honey color profile. This is mainly due to the presence of yellow carotenoid pigments in nectars (Table 3). The total phenolic content (TP) ranged from slightly over 41 to 101 mg GAE/100 g of honey. The value of this parameter is not standardized. Polyphenic compounds contained in honeys exhibit, among others, antiradical, bactericidal, anti-inflammatory, antiallergic, antithrombotic, and anticancer effects. The content of individual polyphenols depends on the plant source. The values obtained in this study are typical of honeys classified as light-colored varieties. Another analyzed parameter, indicating the antioxidant activity of honeys, is the DPPH radical scavenging activity (DPPH), which in the tested honeys ranged from 18 to 74%. The buckwheat honey was characterized by the highest phenolic content and antiradical activity and at the same time had the highest diastase number. It was also the darkest among all analyzed honeys.