Investigation of Botanical Origin,Phenolic Compounds,Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread |
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| Authors: | Duygu Nur Çobanoğlu Mehmet Emin Şeker İlginç Kizilpinar Temizer Ayşegül Erdoğan |
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| Institution: | 1. Department of Crop and Animal Production, Vocational School of Food, Agriculture and Livestock, Bingöl University, 12000 Bingöl, Turkey;2. Department of Crop and Animal Production, Espiye Vocational School, Giresun University, Espiye, Giresun, 28600 Turkey;3. Vocational High School of Health Services, Giresun University, Giresun, 28200 Turkey;4. Ege University Application and Research Center For Testing and Analysis (EGE MATAL), İzmir, 35100 Turkey |
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| Abstract: | Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH⋅, and ABTS⋅+ values were varied between 5.6–10.00 mg GAE/g DW, 1.2–4.3 mg QE/g DW, 1.2–5.5 mg TEAC/g DW, and 2.6–15.4 mg TEAC/g DW, respectively. |
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| Keywords: | Bee bread melissopalynological analysis botanical origin carotenoids phenolic compounds antioxidant activity |
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