Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)

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dc.contributor.authorCan, Zehra
dc.contributor.authorGidik, Betul
dc.contributor.authorKara, Yakup
dc.contributor.authorKolayli, Sevgi
dc.date.accessioned2024-10-04T18:48:16Z
dc.date.available2024-10-04T18:48:16Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in T & uuml;rkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of T & uuml;rkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins.en_US
dc.description.sponsorshipBayburt Universityen_US
dc.description.sponsorshipNoneen_US
dc.identifier.doi10.1007/s00217-024-04597-7
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.scopus2-s2.0-85198960481en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-024-04597-7
dc.identifier.urihttp://hdl.handle.net/20.500.12403/2996
dc.identifier.wosWOS:001271458200001en_US
dc.identifier.wosqualityN/Aen_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/openAccessen_US
dc.subjectBee Breaden_US
dc.subjectChemometric analysisen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic Contenten_US
dc.titleAntioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)en_US
dc.typeArticleen_US

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