Azerbaijan is an important region for the beekeeping and honey industry. Biochemical characteristics of eleven honey samples from different regions of Azerbaijan were analyzed through measuring electrical conductivity, optical activity, moisture content, proline and diastase number. Phenolic components are analyzed by reverse-phase high-performance liquid chromatography (RP-HPLC) with UV–Vis double beam detector. Sugars profiles of samples were carried out using HPLC with a refractive index detector (RID). Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured with the aim of gathering information on the antioxidant power of samples. Biochemical and antioxidant characteristics are also supported with melissopalynological data. Conductivity ranged between 0.32 and 0.82 mS cm⁻¹, moisture 14.52 and 20.78%, proline 314.34 and 1077.21 mg kg⁻¹, diastase 13.05 and 22.19. Azerbaijan honeys exhibited levorotatory properties. Total phenolic content varied from 18.82 to 154.75 mg gallic acid equivalent per 100 g honey. The results confirm that physico-chemical and biologically active properties of Azerbaijan honeys are affected by the flora and geographical variations.

New acrylamide compounds based on 4-aminoantipyrine were synthesized. 4-Acetaminoantipyrine was synthesized and its reactivity with salicylic aldehyde, vanillin, isovanillin and 5-methoxysalicylaldehyde with the formation of new N-(1,5-dimethyl-3-oxo-2-phenyl-2,3-dihydro-1H-pyrazol-4-yl)-3-(aryl)acrylamides was investigated. In addition, synthesized acrylamides were screened for ADME studies to elucidate their properties. The antimicrobial and antioxidant activitiy of the newly synthesized compounds were exceptionally high, surpassing the performance of the reference standard drug. Molecular docking simulations further confirmed these results, highlighting the heightened activity attributed to the substitute groups on the aromatic rings with different proteins and showed different interactions, confirming their biological evaluation. The optimization of target compounds using the DFT/B3LYP/6-311G(d) basis set demonstrated their stability and provided insights into their physical descriptors—Electrostatic Potential (ESP) and Molecular Electrostatic Potential (MEP). The analysis revealed both electrophilic and nucleophilic characters, showcasing their versatile binding capabilities in various pockets and confirming the biological results.

Bee pollen and bee bread go hand in hand with health-promoting functional food consumption. Although many studies report high bioactivities of those products, the biotransformation of pollen into bee bread has not been fully understood. Limited findings are available about polyphenol bioaccessibility and microbiological interactions during the fermentation process. This study evaluated the microbial flora, antioxidant properties, and polyphenol and soluble protein bioaccessibility of pollen and bee bread harvested from the same apiary over a certain timeline. Total phenolic content, antioxidant activity and soluble protein content were reported using an in vitro digestion model involving post-gastric, serum-available, and colon-available fractions. The results obtained with the in vitro digestion model refer to the effect of the harvesting period on greater bioaccessibility of polyphenols in bee bread than in pollen at the same apiary. Lactic acid bacteria and yeast found in the samples were mostly identified as Lactobacillus kunkeei, Leuconostoc pseudomesenteroides, and Candida magnoliae using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The discrimination between the pollen and bee bread samples collected in the same apiary and at different harvesting periods was also revealed by Principal Component Analysis (PCA). A harvesting time-based approach was applied to the biotransformation process of pollen and bee bread, and insights into microbial dynamics and bioaccessibility were revealed for the first time under the same beehive conditions.