Karlıdağ, SemiramisKeskin, MerveBayram, SinanMayda, NazlıÖzkök, Aslı2021-07-172021-07-172021Karlidag, S., Keskin, M., Bayram, S., Mayda, N., & Ozkok, A. (2021). Honey: Determination of volatile compounds, antioxidant and antibacterial activities. Czech Journal of Food Sciences, 39 (3), 208-216.1212-18001805-9317https://doi.org/10.17221/63/2021-CJFShttps://hdl.handle.net/20.500.12899/291Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g–1 and 73.90 mg GAE 100 g–1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.eninfo:eu-repo/semantics/openAccessMinimum bactericidal concentrationPhenolic compoundsMinimum inhibitory concentration;Antioxidant activityArticle10.17221/63/2021-CJFS3932082162-s2.0-85109105016Q3WOS:000669849200008Q4