Comparison of bioactive constituents by HPLC-DAD-ESI-MS and UFLC and in vitro antioxidant activities of blossom honey, bee pollen, and propolis

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dc.authoridOzcelik, Beraat/0000-0002-1810-8154
dc.authoridsaroglu, oznur/0000-0002-4089-4008
dc.contributor.authorSaroglu, Oeznur
dc.contributor.authorBayram, Nesrin Ecem
dc.contributor.authorOzcelik, Beraat
dc.date.accessioned2024-10-04T18:49:23Z
dc.date.available2024-10-04T18:49:23Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content of these bee products was found using Folin-Ciocalteu's method, and their antioxidant capacity was found using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC) assays. Phenolic compounds of honey samples were characterized by high-performance liquid chromatography coupled to a photodiode array detector and mass spectrometer (HPLC-DAD-ESI-MS), while phenolic compounds of bee pollen and propolis samples were quantified ultra-fast liquid chromatography (UFLC). The total phenolic values for honey, bee pollen and propolis were 6.32-18.21 mg GAE/100 g, 547.64-769.4 mg GAE/100 gr, and 6096.1-11,564 mg GAE/100 gr, respectively. DPPH and CUPRAC values of honey, pollen and propolis were 11.05-21.38% and 0.38-1.48 & mu;mol Trolox/g; 24.67-38.63% and 0.03-0.05 mmol Trolox/g; 11.81-34.12% and 0.47-0.89 mmol Trolox/g, respectively. About 30 different phenolic compounds were identified as quantitative. Our findings have shown that all bee products examined in the study are found to contain gallic acid, naringenin, and caffeic acid. In terms of total phenolic content and antioxidant activity, the bee product extracts were ranked as follows: propolis > bee pollen > honey. The high concentration of phenolic compounds in propolis explains its remarkable antioxidant effect.en_US
dc.description.sponsorshipIstanbul Technical University [41275]en_US
dc.description.sponsorshipAcknowledgementsThis work was supported by research fund of the Istanbul Technical University, under Project No. 41275.en_US
dc.identifier.doi10.1007/s00217-023-04350-6
dc.identifier.endpage3096en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85167802273en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3085en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-023-04350-6
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3097
dc.identifier.volume249en_US
dc.identifier.wosWOS:001046596700001en_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.subjectHoneyen_US
dc.subjectPropolisen_US
dc.subjectBee pollenen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic compoundsen_US
dc.titleComparison of bioactive constituents by HPLC-DAD-ESI-MS and UFLC and in vitro antioxidant activities of blossom honey, bee pollen, and propolisen_US
dc.typeArticleen_US

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