Try this recipe:
Take one apple and cut it into slices.
Take different kinds of honey - dark and lite, honey from this year, last
year or year before.
Put an apple slice in every type of honey immediately (must be completely
covered with honey). Leave one slice on the open air, as a control.
Depending of the sort of apple, visible oxidation should start in few
seconds - colour of the apple should start to change.
Live all samples in the dark place and come again after one week.

I find that MY really dark honey from 1999 had lot less antioxidant
properties ("per se"), than last year light coloured honey (2000). Strongest
antioxidant honey was been my freshest (red-coloured) honey. I find
difference between my raw honey and honey which has been heated
(decrystallizated).
"Best" honey actually dry out the apple slice, but it doesn't lose/change a
colour much.
My opinion is that these experiment could be used as marketing tool at
beekeeping exhibitions, for explaining different or bigger prices.

Aleksandar Mihajlovski