The application of deep eutectic solvents for protein extraction from bee bread (Perga)

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dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorKutlu, Naciye
dc.contributor.authorCelik, Saffet
dc.contributor.authorBayram, Sinan
dc.contributor.authorNur, Fatma
dc.contributor.authorYildirim, Nazlican
dc.date.accessioned2024-10-04T18:53:50Z
dc.date.available2024-10-04T18:53:50Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractBee bread is one of the basic nutrients that bees use as a protein source and is formed as a result of the fermentation of bee pollen. In the last few years, this product has become increasingly recognized and consumed among bee products due to its functional properties. However, deep eutectic solvents (DES) have attracted great interest in recent years as promising green alternatives to replace traditional solvents due to their variable viscosity, low vapor pressure, application-specific adjustability, non-flammability and chemical stability. In this study, bee bread was extracted in 12 different DES with different hydrogen bond acceptor (HBA):hydrogen bond donor (HBD) combinations. The DES combination with the highest total protein content was determined to be choline chloride (ChCl)-urea. Then, ultrasonic extraction conditions were optimized for maximum bioactive extraction in extracts prepared with ChCl-urea. The optimum conditions were found as 31.3 %, 25 min, 35 degrees C for ultrasonic power, extraction time and temperature, respectively. The desirability value (d) of the model was 0.83. The extracts were analyzed for total phenolic content, total protein content, individual polyphenolics, individual amino acids and individual vitamins as well as antimicrobial and antioxidant activity tests. According to the results, total protein, total individual amino acids and total individual phenolics were higher in the extracts obtained with ChCl-urea compared to the extract prepared with conventional solvent (ethanol). In conclusion, all these findings showed that ChCl-urea combination can be an alternative to ethanol depending on the structural characteristics of the target compounds to be extracted from bee bread.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [122O701]; TUBITAKen_US
dc.description.sponsorshipThis study was supported by Scientific and Technological Research Council of Turkiye (TUBITAK) under the Grant Number 122O701. The authors thank to TUBITAK for their supports.en_US
dc.identifier.doi10.1016/j.microc.2024.111139
dc.identifier.issn0026-265X
dc.identifier.issn1095-9149
dc.identifier.scopus2-s2.0-85197799998en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.microc.2024.111139
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3737
dc.identifier.volume204en_US
dc.identifier.wosWOS:001268384000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofMicrochemical Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBee breaden_US
dc.subjectTotal proteinen_US
dc.subjectChCl-ureaen_US
dc.subjectDeep eutectic solvent (DES)en_US
dc.subjectOptimizationen_US
dc.titleThe application of deep eutectic solvents for protein extraction from bee bread (Perga)en_US
dc.typeArticleen_US

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