Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread
Makaleler > Tam Makale · 2023
Yazarlar: Duygu Nur Çobanoğlu, Mehmet Emin Şeker, İlginç Kizilpinar Temizer, Ayşegül Erdoğan
Chemistry & Biodiversity, Uluslararası, Wos, 2023, cilt 20, ss e202201124-e202201124
Özet
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.