Çanakkale bee pollen: diversity, chemical composition, antioxidant and antibacterial properties

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dc.authoridAkyalçın, Hanife / 0000-0001-8020-6372
dc.authoridTopal, Mesut Can / 0009-0002-1833-9662
dc.contributor.authorAkyalçın, Hanife
dc.contributor.authorTopal, Mesut Can
dc.date.accessioned2025-01-27T20:56:33Z
dc.date.available2025-01-27T20:56:33Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractÇanakkale, Turkey, which straddles the continents of Europe and Asia, is a settlement centre with natural beauty divided by the Dardanelles Strait. This study determined the diversity, chemical composition, total antioxidant activity and antibacterial activity of fresh bee pollen obtained from 11 stations in canakkale in April-May 2017. The Louveaux (1978) method was modified and used to determine the botanical origin of pollen samples. It was determined that the most prevalent families in the pollen samples were Brassicaceae (23.1%), Cistaceae (22.5%), Rosaceae (11.06%), Papaveraceae (5.36%), Oleaceae (7.52%) and Fabaceae (7.31%). A maximum of 47 and a minimum of 31 components were detected in the chemical composition of bee pollen extracts (BPE) by Gas Chromatography Mass Spectrometry (GC-MS), and it was determined that the main components varied depending on the location. Regarding the total antioxidant capacity of BPE, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) reduction was 100% for all locations except Yenice. Also, the antibacterial activity of BPE against Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Staphylococcus aureus ATCC 29213 could not be determined. These findings showed high bee pollen diversity, chemical composition, and antioxidant capacity in the canakkale region. The bee pollen from this area is a natural product that can be used as a food supplement.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Foundation [FYL-2017-1115]
dc.description.sponsorshipPollen identification for this project was supported by Canakkale Onsekiz Mart University Scientific Research Foundation (Project No: FYL-2017-1115).
dc.identifier.doi10.1080/01916122.2023.2295890
dc.identifier.issn0191-6122
dc.identifier.issn1558-9188
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85184728466
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1080/01916122.2023.2295890
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26428
dc.identifier.volume48
dc.identifier.wosWOS:001145201900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofPalynology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMelissopalynological analysis
dc.subjectGC-MS
dc.subjectbiological activity
dc.subjectTurkiye
dc.titleÇanakkale bee pollen: diversity, chemical composition, antioxidant and antibacterial properties
dc.typeArticle

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