Relationship among the minor constituents, antibacterial activity and geographical origin of honey: A multifactor perspective

•Some minor constituents of honey we determined by a fluorimetric-chemical approach.•The constituents and antibacterial activity of honey were multifactorially related.•Phenolic compounds, Maillard products and hydrogen peroxide are linked.•Those compounds in turn are related with the antibacterial activity of honey.•Geographical origin affects the content of constituents mainly phenolic compounds. Some minor constituents of honey samples were determined through a fluorometric-chemical characterization method and related multifactorially with their antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa and with their geographical origin. Rotated principal component analysis identified five significant components in honey: three related to antibacterial activity and linked to phenolic compounds; Maillard products; proteins; the concentration of H2O2 at 3 and 24 h of incubation; and a tyrosine-containing entity. On the other hand, five constituents (phenolic compounds were the most relevant) allowed the classification of honey samples by geographical origin with 87% certainty. The results showed that phenolic compounds and Maillard products are related to the sustained production of H2O2 over time, which in turn boosts the antibacterial activity of honey. Native flora could promote this capability. The results showed the effect of geographic origin on the content of the analyzed minor constituents of honey, particularly phenolic compounds.