Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

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dc.authoridGERCEK, YUSUF CAN/0000-0001-5372-0229
dc.contributor.authorMayda, Nazli
dc.contributor.authorOzkok, Asli
dc.contributor.authorEcem Bayram, Nesrin
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorSorkun, Kadriye
dc.date.accessioned2024-10-04T18:48:22Z
dc.date.available2024-10-04T18:48:22Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aims to determine the plant sources, fatty acid composition, total phenolic-flavonoid content, antioxidant capacity, and elemental profile of bee pollen (BP) and bee bread (BB) samples from the same bee hive in different locations. 31 families and 71 species were determined by pollen analysis of BP and BB samples. Pollen frequencies in BB samples were generally similar or less than in BP. Total phenolic varied from 8.26 +/- 0.299 to 43.42 +/- 0.779 mg GAE/g, and total flavonoid ranged from 1.81 +/- 0.040 to 4.44 +/- 0.125 mg QE/g. ABTS and DDPH assays indicated that the samples have good antioxidant activity. Samples showed a protein content ranging from 17.6 to 22.2% while the total fatty acid was between 60.27 and 86.49%. The elemental analysis showed that all samples were rich in essential minerals. As a result, total protein, total fatty acids, moisture content and antioxidant capacity of BB samples were found to be lower than those of BP samples from the same hive. In spite of these data, it is necessary to work with more detailed and more samples to be able to say which bee product (bee pollen or bee bread) has superior properties as functional food.en_US
dc.description.sponsorshipHacettepe University Scientific Research Project [FHD-2018-16744]en_US
dc.description.sponsorshipThis study includes the results of Nazli Mayda's master's thesis and was supported by FHD-2018-16744 Hacettepe University Scientific Research Project.en_US
dc.identifier.doi10.1007/s11694-020-00427-y
dc.identifier.endpage1809en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85081577611en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1795en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00427-y
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3034
dc.identifier.volume14en_US
dc.identifier.wosWOS:000517725100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBee pollenen_US
dc.subjectBee breaden_US
dc.subjectPlant sourcesen_US
dc.subjectAntioxidant capacityen_US
dc.subjectChemical contenten_US
dc.subjectTotal phenolicen_US
dc.titleBee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profilesen_US
dc.typeArticleen_US

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