Fatty Acid and Proximate Composition of Bee Bread
Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsu...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/250798 |
| _version_ | 1827283182404239360 |
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| author | Muammer Kaplan Öznur Karaoglu Nazife Eroglu Sibel Silici |
| author_facet | Muammer Kaplan Öznur Karaoglu Nazife Eroglu Sibel Silici |
| author_sort | Muammer Kaplan |
| collection | DOAJ |
| description | Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) and Helianthus annuus (45.4 %). Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z)-octadeca-9,12,15-trienoic, (9Z,12Z)-octadeca-9,12-dienoic, hexadecanoic, (Z)-octadec-9-enoic, (Z)-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of ω-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs. |
| first_indexed | 2024-04-24T09:31:30Z |
| format | Article |
| id | doaj.art-e5726658412c40d28346072332f0220d |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:30Z |
| publishDate | 2016-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-e5726658412c40d28346072332f0220d2024-04-15T13:59:01ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062016-01-0154449750410.17113/ftb.54.04.16.4635Fatty Acid and Proximate Composition of Bee BreadMuammer Kaplan0Öznur Karaoglu1Nazife Eroglu2Sibel Silici3TUBITAK Marmara Research Center, Food Institute, Gebze, TR-41470 Kocaeli, TurkeyTUBITAK Marmara Research Center, Food Institute, Gebze, TR-41470 Kocaeli, TurkeyTUBITAK Marmara Research Center, Food Institute, Gebze, TR-41470 Kocaeli, TurkeyErciyes University, Agriculture Faculty, Department of Agricultural Biotechnology, TR-38039 Kayseri, TurkeyPalynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) and Helianthus annuus (45.4 %). Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z)-octadeca-9,12,15-trienoic, (9Z,12Z)-octadeca-9,12-dienoic, hexadecanoic, (Z)-octadec-9-enoic, (Z)-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of ω-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs.https://hrcak.srce.hr/file/250798bee breadfatty acid compositionproximate compositionmonofloral pollenpollen analysis |
| spellingShingle | Muammer Kaplan Öznur Karaoglu Nazife Eroglu Sibel Silici Fatty Acid and Proximate Composition of Bee Bread Food Technology and Biotechnology bee bread fatty acid composition proximate composition monofloral pollen pollen analysis |
| title | Fatty Acid and Proximate Composition of Bee Bread |
| title_full | Fatty Acid and Proximate Composition of Bee Bread |
| title_fullStr | Fatty Acid and Proximate Composition of Bee Bread |
| title_full_unstemmed | Fatty Acid and Proximate Composition of Bee Bread |
| title_short | Fatty Acid and Proximate Composition of Bee Bread |
| title_sort | fatty acid and proximate composition of bee bread |
| topic | bee bread fatty acid composition proximate composition monofloral pollen pollen analysis |
| url | https://hrcak.srce.hr/file/250798 |
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