Honey is well-known as a natural and healthy food containing, in addition to sugars, a wide range of substances including flavonoids, phenolic acids and lysozyme with antibacterial and antioxidant activity. Fruits and vegetables partially due to the possessing various antioxidants such as vitamins and polyphenols are very beneficial for the human health [1]. In general, antioxidants can be defined as artificial or natural chemical compounds that their presence even at low-level concentrations can hinder or slow the oxidation of the oxidisable substances [2]. Indeed, antioxidants can protect organisms or non-living systems from the adverse effects of free radical reactions involving reactive oxygen and nitrogen species (ROS and RNS). In general, for expression of antioxidant status and therapeutic potential of a food sample, the terms of “total antioxidant capacity (TAC)” is used. The assessment of TAC is very sample- and method-specific because the reaction mechanisms of TAC determination methods are totally different in terms of types of oxidants, reaction conditions and even results statement. However, the assessment of the TAC under precisely controlled conditions is an outstanding strategy for comparison and ranking of the antioxidant potential of food products. For instance, TAC assessment can be used for evaluating and characterization of honey samples. In general, a variety of methods have been developed for determination of TAC, most of which may fall in one of the three following major categories: (a) spectrophotometry methods: those are mainly based on the reaction of the colored reagents such as 2,2-diphenyl-1 picrylhydrazyl radical (DDPH•) radicals with antioxidants, leading to change of the color of reaction solution, (b) electrochemistry methods: those are usually based on the oxidation of antioxidants on the surface of an appropriate working electrode and (c) chemiluminescence (CL) methods: those are generally based on the enchasing or inhibitory effe
