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    Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties
    (Taylor & Francis Ltd, 2024) Kolayli, Sevgi; Okumus Yukunc, Gulsah; Kara, Yakup; Demir Kanbur, Esra; Can, Zehra; Ozkok, Asli; Tanugur Samanci, Asli Elif
    This study investigated the botanical origin, chemical composition, phenolic and volatile aromatic profiles, and antioxidant activities of 11 bee bread samples from different regions of Anatolia, Turkey. The bee bread samples contained high amounts of proteins (19.61 g/100 g) and lipids (6.43 g/100 g). The bee breads were determined to have a rich mineral content. The antioxidant potential of the bee breads was predicted using total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin (TCT) content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The TPC of the bee breads ranged between 2.041 +/- 0.170 and 3.224 +/- 0.006 mg GAE/g, while the TFC ranged from 0.323 +/- 0.004 to 1.903 +/- 0.017 mg QE/g. The FRAP assay showed antioxidant activity ranging from 17.778 +/- 0.207 to 49.752 +/- 0.856 mu mol FeSO4.7H2O/g, and the DPPH values were between 1.054 +/- 0.009 and 4.366 +/- 0.014 SC50 mg/mL. Using 25 standards, RP-HPLC-PDA quantified the composition of the phenolic compounds, attributed to their antioxidant activity. The highest concentrations were detected for t-cinnamic acid, rutin, and p-coumaric acid. One hundred nineteen volatile aromatic compounds were determined in the bee breads by solid-phase microextraction coupled with gas chromatography and mass spectrometry (SPME-GC-MS). The obtained values suggest that bee breads could serve as a potential source of nutrients and bioactive compounds for value-added food supplements and functional foods.
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    Turkish royal jelly: amino acid, physicochemical, antioxidant, multi-elemental, antibacterial and fingerprint profiles by analytical techniques combined with chemometrics
    (Taylor & Francis Ltd, 2021) Ecem Bayram, Nesrin; Cebi, Nur; Celik, Saffet; Gercek, Yusuf Can; Bayram, Sinan; Tanugur Samanci, Asli Elif; Sagdic, Osman
    Royal jelly is one of the most remarkable commercial bee products used in cosmetics, medicine, and as a dietary supplement. This study aimed to determine some quality parameters (amino acid, multi-elemental, total phenolic-flavonoid, 10-HDA, sugar, and moisture content) as well as antioxidant and antimicrobial activities of different royal jelly samples (domestic and non-domestic samples). In this study, royal jelly samples exhibited high antioxidant and antimicrobial activity. 10-HDA values were found to be higher in domestic royal jelly samples (2.17-2.71%) compared to non-domestic samples (0.31-1.71%). Also, it was found that the acidity value varied between 2.57-3.37 mL 0.1 N NaOH/g and 3.87-4.97 mL 0.1 N NaOH/g in non-domestic and domestic royal jelly samples, respectively. L-Proline was the amino acid with the highest rate of occurrence in both domestic (21972.39-35053.00 nmol/g) and non-domestic (19688.31-21711.50 nmol/g) samples. It was determined that the new method developed for amino acid analysis has many advantages over other methods. Chemometrics of principal component analysis (PCA) showed that amino acid profile, elemental profile, and chemical parameters were capable of presenting characteristic and descriptive properties of royal jelly samples. In addition to these findings, Raman spectroscopy combined with chemometrics of hierarchical cluster analysis (HCA) was successfully used to distinguish domestic and non-domestic royal jelly samples. The obtained results will provide an important basis for subsequent research on the evaluation of the amino acid content, physicochemical properties, phenolic content, and the antioxidant and elemental profile of royal jelly.