Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom

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dc.contributor.authorCelik, Saffet
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorOzkok, Asli
dc.contributor.authorBayram, Nesrin Ecem
dc.date.accessioned2024-10-04T18:52:35Z
dc.date.available2024-10-04T18:52:35Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to determine the organic acid profiles of bee products such as royal jelly, bee venom, bee pollen and bee bread, as well as to verify the method employed in the study. For this purpose, royal jelly, bee venom, bee pollen and bee bread samples were obtained from different locations, and 55 individual organic acids were determined using the liquid chromatography technique coupled with tandem mass spectrometry (LC-MS/MS), and method verification was carried out. Moreover, principal component and hierarchical cluster analyses were performed to compare the organic acid content of bee products and evaluate the overall variation. According to the results, the order of the total organic acid profiles was determined as bee venom (4141 mg/kg-6260 mg/kg) > bee bread (736-990 mg/kg) > bee pollen (837-1503 mg/kg) > royal jelly (192-1947 mg/kg). Although citric acid (423-41,519 mg/kg) was dominantly detected in samples among the organic acids screened. It is thought that the results obtained will contribute to scientific studies carried out to determine the authenticity of bee products and their standardization.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University [FBA-2021-37448]en_US
dc.description.sponsorshipThis study was funded by Scientific Research Projects Coordination Unit of Istanbul University. Project number: FBA-2021-37448.en_US
dc.identifier.doi10.1007/s00217-022-04110-y
dc.identifier.endpage3057en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85136189907en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3037en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-022-04110-y
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3572
dc.identifier.volume248en_US
dc.identifier.wosWOS:000841110200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBee productsen_US
dc.subjectOrganic acidsen_US
dc.subjectBee pollenen_US
dc.subjectPergaen_US
dc.subjectBee venomen_US
dc.subjectRoyal jellyen_US
dc.titleOrganic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venomen_US
dc.typeArticleen_US

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