Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

AKSOY, AKSEM; Altunatmaz, Sema Sandıkçı; Aksu, Filiz; Demirok, Nazan Tokatlı; Yazıcı, Kemal; Yıkmış, Seydi

doi:10.3390/foods13050795

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Yazarlar (6)

Prof. Dr. Aksem AKSOY Kafkas Üniversitesi, Türkiye

Sema Sandıkçı Altunatmaz
İstanbul Üniversitesi-Cerrahpaşa, Türkiye

Filiz Aksu
İstanbul Üniversitesi-Cerrahpaşa, Türkiye

Nazan Tokatlı Demirok
Tekirdağ Namık Kemal Üniversitesi, Türkiye

Kemal Yazıcı
Türkiye

Seydi Yıkmış
Tekirdağ Namık Kemal Üniversitesi, Türkiye

Makale Türü	Özgün Makale
Makale Alt Türü	SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale
Dergi Adı	Foods
Dergi ISSN	2304-8158 Wos Dergi Scopus Dergi
Dergi Tarandığı Indeksler	SCI-Expanded
Dergi Grubu	Q1
Makale Dili	Türkçe
Basım Tarihi	01-2024
Cilt No	13
Sayı	795
Sayfalar	1 / 13
DOI Numarası	10.3390/foods13050795

Özet

Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.

Anahtar Kelimeler

BM Sürdürülebilir Kalkınma Amaçları

Atıf Sayıları

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Dergi Adı	Foods
Yayıncı	Multidisciplinary Digital Publishing Institute (MDPI)
Açık Erişim	Evet
E-ISSN	2304-8158
CiteScore	8,7
SJR	1,021
SNIP	1,270

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

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