Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin - similarities and differences

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dc.authoridKostic, Aleksandar Z./0000-0002-1012-4029
dc.authoridGERCEK, YUSUF CAN/0000-0001-5372-0229
dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorCelik, Saffet
dc.contributor.authorMayda, Nazli
dc.contributor.authorKostic, Aleksandar Z.
dc.contributor.authorDramicanin, Aleksandra M.
dc.contributor.authorOzkok, Asli
dc.date.accessioned2024-10-04T18:52:37Z
dc.date.available2024-10-04T18:52:37Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC-MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by L-asparagine (BP samples) and L-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae). (C) 2021 The Author(s). Published by Elsevier B.V. on behalf of King Saud University.en_US
dc.description.sponsorshipHacettepe University [FHD-2018-16748]en_US
dc.description.sponsorshipThis study was funded by Hacettepe University (FHD-2018-16748) with internal fund.en_US
dc.identifier.doi10.1016/j.arabjc.2021.103004
dc.identifier.issn1878-5352
dc.identifier.issn1878-5379
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85100110106en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.arabjc.2021.103004
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3588
dc.identifier.volume14en_US
dc.identifier.wosWOS:000623519700037en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofArabian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBee breaden_US
dc.subjectBee pollenen_US
dc.subjectAmino acidsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectPCA analysisen_US
dc.subjectChemical analysisen_US
dc.titlePhenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin - similarities and differencesen_US
dc.typeArticleen_US

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