Optimization of Phenolic Compound Extraction from Bee Products via Solvent Systems and PCA Integration

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dc.authorid0000-0002-3617-899X
dc.contributor.authorBirinci, Ceren
dc.contributor.authorKara, Yakup
dc.contributor.authorGidik, Betuel
dc.contributor.authorKolayli, Sevgi
dc.contributor.authorCan, Zehra
dc.date.accessioned2026-02-28T12:17:44Z
dc.date.available2026-02-28T12:17:44Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractTo achieve a highly selective and sensitive analysis of phenolic compounds in bee products (honey, bee bread, and propolis), a simultaneous quantification of 25 phenolic compounds was performed using high-performance liquid chromatography coupled with a diode array detector. In the study, various solvents were utilized to enhance the phenolic profile of bee products, including pH 2 and 7 ultra-pure water, diethyl ether, and ethyl acetate. These included non-liquid-liquid extraction, pH 2 with 10 mL of pure water and 20 mL of diethyl ether; pH 2 with 10 mL of pure water and 20 mL of ethyl acetate; pH 2 with 10 mL of pure water, 10 mL of diethyl ether, and 10 mL of ethyl acetate; and pH 7 with 10 mL of pure water, 10 mL of diethyl ether, and 10 mL of ethyl acetate. Additionally, the integration of phenolic compounds identified through the enrichment method was pursued using principal component analysis (PCA). The extraction yields and recovery rates of phenolic compounds can be significantly improved by combining and integrating different extraction techniques. Our results demonstrated that using different solvent combinations significantly improved both the yield and diversity of phenolic compounds extracted from the complex matrices of bee products.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK)
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK).
dc.identifier.doi10.1007/s12161-025-02846-3
dc.identifier.endpage2050
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue9
dc.identifier.scopus2-s2.0-105009981107
dc.identifier.scopusqualityQ1
dc.identifier.startpage2040
dc.identifier.urihttps://doi.org/10.1007/s12161-025-02846-3
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5955
dc.identifier.volume18
dc.identifier.wosWOS:001524559600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectBee products
dc.subjectPhenolic compounds
dc.subjectHPLC
dc.subjectPrincipal component analysis (PCA)
dc.titleOptimization of Phenolic Compound Extraction from Bee Products via Solvent Systems and PCA Integration
dc.typeArticle

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