Investigation of the physicochemical properties of bee bread obtained from different regions and optimization of deep eutectic solvent extraction using the Response-Surface method of polyphenolic properties in bee bread
Project no. 27397 · Status: Kapanmış · 2023
Summary
<p>In this thesis, it was aimed to investigate the physicochemical properties of bee breads obtained from local producers in Istanbul, Kütahya, Isparta, Erzurum, Erzurum, Siirt, Kayseri, Kahramanmaraş, Denizli and Manisa provinces and to optimise ultrasonication-assisted deep eutectic solvent extraction of polyphenolic properties using response-surface method.</p><p>Extracts were obtained from bee bread samples collected from 9 different provinces by solid-liquid extraction method, physicochemical and polyphenolic properties were analysed and province-based comparison was made statistically (p<0.05). The bee bread sample with the highest results in terms of polyphenolic properties was determined. In ultrasonication-assisted deep eutectic solvent extraction using the Response-Surface method, extraction temperature, extraction time, propylene glycol ratio in the solvent used were optimised in the selected bee bread. A validation study was carried out at the optimum point suggested by the Response-Surface method, followed by phenolic component determination and antimicrobial activity determination.</p><p>In the determination of total phenolic content (9.24±0.010 mg GAE/g DW), total flavonoid content (5.29±0.004 mg QE/g DW), antioxidant capacity by ABTS method (6.77±0.093 mg TEAC/g DW) and DDPH method (7.29±0.002 mg TEAC/g DW) in bee bread samples collected from different provinces, it was determined that Istanbul sample had statistically high values of antioxidant capacity. In the deep in eutectic solvent extraction by response-surface method with ultrasonication (80% amplitude, 40 cycles), the extraction temperature was optimised as 70℃, extraction time as 33.22 min and propylene glycol content in the solvent as 1.56 M. At the optimum point, total flavonoid content (19.49±0.029 mg GAE/g DW), ABTS (8.57±0.055 mg TAEC/g DW), DPPH (11.46±0.010 mg TEAC/g DW), FRAP (0.23±0.009 mg FeSO4/g KM) anitoxidant capacity determination and condensed tannin content (1.49±0.006 mg CA/g DW) were more successful than the traditional extraction solvents such as80% ethanol and distilled water.</p><p>As a result, it was observed that bee bread is suitable for the extraction of polyphenols by deep eutectic solvent extraction, a green extraction method. It is also understood that this extraction method will contribute to the reduction of environmental damage and the development of a sustainable environment.</p>