Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties

Basit Öğe Kaydı
dc.authoridOZKOK, ASLI/0000-0002-7336-2892
dc.contributor.authorKolayli, Sevgi
dc.contributor.authorOkumus Yukunc, Gulsah
dc.contributor.authorKara, Yakup
dc.contributor.authorDemir Kanbur, Esra
dc.contributor.authorCan, Zehra
dc.contributor.authorOzkok, Asli
dc.contributor.authorTanugur Samanci, Asli Elif
dc.date.accessioned2024-10-04T18:48:22Z
dc.date.available2024-10-04T18:48:22Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study investigated the botanical origin, chemical composition, phenolic and volatile aromatic profiles, and antioxidant activities of 11 bee bread samples from different regions of Anatolia, Turkey. The bee bread samples contained high amounts of proteins (19.61 g/100 g) and lipids (6.43 g/100 g). The bee breads were determined to have a rich mineral content. The antioxidant potential of the bee breads was predicted using total phenolic content (TPC), total flavonoid content (TFC), total condensed tannin (TCT) content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The TPC of the bee breads ranged between 2.041 +/- 0.170 and 3.224 +/- 0.006 mg GAE/g, while the TFC ranged from 0.323 +/- 0.004 to 1.903 +/- 0.017 mg QE/g. The FRAP assay showed antioxidant activity ranging from 17.778 +/- 0.207 to 49.752 +/- 0.856 mu mol FeSO4.7H2O/g, and the DPPH values were between 1.054 +/- 0.009 and 4.366 +/- 0.014 SC50 mg/mL. Using 25 standards, RP-HPLC-PDA quantified the composition of the phenolic compounds, attributed to their antioxidant activity. The highest concentrations were detected for t-cinnamic acid, rutin, and p-coumaric acid. One hundred nineteen volatile aromatic compounds were determined in the bee breads by solid-phase microextraction coupled with gas chromatography and mass spectrometry (SPME-GC-MS). The obtained values suggest that bee breads could serve as a potential source of nutrients and bioactive compounds for value-added food supplements and functional foods.en_US
dc.description.sponsorshipWe are grateful to the SBS Bilimsel Bio Cozumler San. ve Tic. A.S. (Bee&You, BeeO Propolis) Research and Development Center for supplying the bee bread samples.en_US
dc.identifier.doi10.1080/00218839.2024.2352319
dc.identifier.issn0021-8839
dc.identifier.issn2078-6913
dc.identifier.scopus2-s2.0-85197650340en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1080/00218839.2024.2352319
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3035
dc.identifier.wosWOS:001259247100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofJournal of Apicultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBee breaden_US
dc.subjectchemical compositionen_US
dc.subjectelemental profilesen_US
dc.subjectphenolic compoundsen_US
dc.subjectantioxidant activityen_US
dc.subjectvolatile aromatic compoundsen_US
dc.titleBee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant propertiesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu