Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread
Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In ord...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2021-10-01
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| Series: | Journal of Apicultural Science |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/jas-2021-0017 |
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| author | Beykaya Mehmet Tanuğur Samancı Aslı E. Samancı Taylan Önder Elif Yorulmaz Uzun Emine M. Tosun Fatih |
| author_facet | Beykaya Mehmet Tanuğur Samancı Aslı E. Samancı Taylan Önder Elif Yorulmaz Uzun Emine M. Tosun Fatih |
| author_sort | Beykaya Mehmet |
| collection | DOAJ |
| description | Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In order to emphasize the bioavailability of bee bread and to determine its phenolic, flavonoid content, antioxidant activity and nutritional quality, ten samples were collected from different parts of Anatolia. Seven of them were from Muğla (prominent city in terms of honey production), one was from Van representing the Eastern Anatolia region, one was from Sivas representing the Central Anatolia region and one was from Kırşehir. Ten samples were analyzed for total phenolic, flavonoid, antioxidant and moisture content, and the mixture representing ten samples were analyzed for nutritional content (carbohydrate, fat, saturated fat, fiber, protein, salt, ash, iron and zinc). Total phenolic content, flavonoid, antioxidant content and moisture content of the samples were determined as 11.90–14.77 mg GAE/g, 1.30–6.30 mg CE/g, 20.03–35.43 mg TEAC/g and 10.13–18.10%, respectively. The highest phenolic, flavonoid and antioxidant content was observed in Muğla2 samples. The study’s results were compared to results found in literature, and it was concluded that Anatolian bee bread has high antioxidant content and nutritional value, especially, in terms of carbohydrates, iron and zinc. |
| first_indexed | 2024-12-20T22:55:50Z |
| format | Article |
| id | doaj.art-a4c32b21256742c49bc1a30e0aeaef49 |
| institution | Directory Open Access Journal |
| issn | 2299-4831 |
| language | English |
| last_indexed | 2024-12-20T22:55:50Z |
| publishDate | 2021-10-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Journal of Apicultural Science |
| spelling | doaj.art-a4c32b21256742c49bc1a30e0aeaef492022-12-21T19:24:07ZengSciendoJournal of Apicultural Science2299-48312021-10-0165225526310.2478/jas-2021-0017Investigation of Nutritional and Antioxidant Properties of Anatolian Bee BreadBeykaya Mehmet0Tanuğur Samancı Aslı E.1Samancı Taylan2Önder Elif Yorulmaz3Uzun Emine M.4Tosun Fatih5Ankara Yıldırım Beyazıt University, Ankara, TurkeySBS Bilimsel Bio Çözümler San ve Tic A.Ş., Istanbul, TurkeySBS Bilimsel Bio Çözümler San ve Tic A.Ş., Istanbul, TurkeySBS Bilimsel Bio Çözümler R&D Center, Istanbul, TurkeySBS Bilimsel Bio Çözümler R&D Center, Istanbul, TurkeyRepublic of Turkish Ministry of Agriculture and Forestry, Ankara, TurkeyBee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In order to emphasize the bioavailability of bee bread and to determine its phenolic, flavonoid content, antioxidant activity and nutritional quality, ten samples were collected from different parts of Anatolia. Seven of them were from Muğla (prominent city in terms of honey production), one was from Van representing the Eastern Anatolia region, one was from Sivas representing the Central Anatolia region and one was from Kırşehir. Ten samples were analyzed for total phenolic, flavonoid, antioxidant and moisture content, and the mixture representing ten samples were analyzed for nutritional content (carbohydrate, fat, saturated fat, fiber, protein, salt, ash, iron and zinc). Total phenolic content, flavonoid, antioxidant content and moisture content of the samples were determined as 11.90–14.77 mg GAE/g, 1.30–6.30 mg CE/g, 20.03–35.43 mg TEAC/g and 10.13–18.10%, respectively. The highest phenolic, flavonoid and antioxidant content was observed in Muğla2 samples. The study’s results were compared to results found in literature, and it was concluded that Anatolian bee bread has high antioxidant content and nutritional value, especially, in terms of carbohydrates, iron and zinc.https://doi.org/10.2478/jas-2021-0017antioxidantbee breadflavonoidnutritionphenolic |
| spellingShingle | Beykaya Mehmet Tanuğur Samancı Aslı E. Samancı Taylan Önder Elif Yorulmaz Uzun Emine M. Tosun Fatih Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread Journal of Apicultural Science antioxidant bee bread flavonoid nutrition phenolic |
| title | Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread |
| title_full | Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread |
| title_fullStr | Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread |
| title_full_unstemmed | Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread |
| title_short | Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread |
| title_sort | investigation of nutritional and antioxidant properties of anatolian bee bread |
| topic | antioxidant bee bread flavonoid nutrition phenolic |
| url | https://doi.org/10.2478/jas-2021-0017 |
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