An optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profile

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dc.authoridBayram, Sinan/0000-0002-2156-1566
dc.contributor.authorKutlu, Naciye
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorCelik, Saffet
dc.contributor.authorBayram, Sinan
dc.contributor.authorEcem Bayram, Nesrin
dc.date.accessioned2024-10-04T18:48:13Z
dc.date.available2024-10-04T18:48:13Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the aim was to optimize the extraction conditions (molar ratio, time, temperature) in order to maximize the total individual amino acid (TAA) yield from bee bread, which is a fermented bee product, using choline chloride-acetic acid deep eutectic solvent (DES). In addition to the phenolic profile and amino acid profile investigated by LC-MS/MS, some spectrophotometric (total phenolic content, total flavonoid content, total proanthocyanidin content) and bioactivity (antioxidant/antimicrobial activity) tests were carried out on the extracts. Optimum conditions were determined as 1:2 for molar ratio, 15 min for time and 10 degrees C for temperature with optimization based on the TAA values of the different extracts (d: 0.99). Molar ratio and temperature were found to have statistically significant effects on TAA values. At optimum conditions, the amount of TAA obtained with DES (29.678 g/kg) was found to be approximately 35.2% and 54.4% higher than that obtained with ethanol and methanol extracts, respectively. All these results indicate that choline chloride-acetic acid DES can be chosen when preparing bee bread extracts, which are evaluated for different areas of use such as food and health due to active ingredient content. Higher active ingredients can be extracted by trying different DES combinations.en_US
dc.identifier.doi10.1007/s11694-023-02273-0
dc.identifier.endpage1037en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85176581004en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1026en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02273-0
dc.identifier.urihttp://hdl.handle.net/20.500.12403/2971
dc.identifier.volume18en_US
dc.identifier.wosWOS:001101026700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectResponse surface methodologyen_US
dc.subjectBox-Behnken designen_US
dc.subjectBee breaden_US
dc.subjectBioactive compoundsen_US
dc.subjectDeep eutectic solventen_US
dc.titleAn optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profileen_US
dc.typeArticleen_US

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