Honey is a complex natural nutrient with well-established therapeutic properties recognized in traditional medicine. The purpose of the current work was to compare, in vitro, the bioactive compounds, antioxidants, and antimicrobial properties of 37 honey samples collected from the western region of Algeria and to identify the best sample for potential therapeutic purposes. Estimation of bioactive compounds was carried out by determining the total phenolic and flavonoid contents. Large variability among the samples was observed regarding the total phenolic content (from 24.17 ± 1.38 to 122.15 ± 3.55 mg GAE/100 g honey) and total flavonoid content (from 0.07 ± 0.01 to 33.49 ± 4.90 mg QE/100 g honey). Additionally, antioxidant activity, evaluated by four spectrophotometric assays, displayed fluctuating results among the samples. High positive correlations were observed between β-carotene and DPPH (0.766) and between β-carotene and ABTS (0.600), while inverse correlations were observed between bioactive compounds and antioxidant activity, except for the FRAP method. The antimicrobial activity, determined by well-diffusion assays, exhibited a dose-dependent antibacterial effect, with significant inhibition toward methicillin-resistant Staphylococcus aureus and Pseudomonas aeruginosa reference strains. However, no activity was observed against Candida albicans strains. The MIC and MBC values were identical in most samples (range: 60 to 80% w/v) and predominantly exhibited bactericidal effects. The content of bioactive compounds played a significant role in the antibacterial properties. To summarize, the best honey sample for potential therapeutic purposes corresponded to mild white mustard (S6) and might be used as an alternative in therapeutic applications.

Thirty-seven honeys from western Algeria of diverse floral origins were compared with Polish references. All complied with European quality criteria (moisture 14.7–20.9%, acidity 8.0–40.3 meq/kg, HMF 1.8–49.4 mg/kg, proline 266–1201 mg/kg). Sensory evaluation showed significantly higher Polish scores for taste (+1.22 ± 0.42 vs. +0.18 ± 0.52; p = 0.009) and aroma (+0.72 ± 0.43 vs. −0.26 ± 0.36; p = 0.016). Multivariate analysis (65% variance) identified three clusters, with Algerian rosemary and multiflorals achieving consumer acceptance similar to Polish products, highlighting their competitiveness in specialised markets.