PHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TURKiYE) REGION

Basit Öğe Kaydı
dc.contributor.authorErgun, Hacer
dc.contributor.authorTaner, Gokce
dc.contributor.authorYigit Cinar, Aycan
dc.contributor.authorKaragul Yuceer, Yonca
dc.date.accessioned2025-01-27T18:59:15Z
dc.date.available2025-01-27T18:59:15Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBee bread, also known as perga, is a product created through anaerobic lactic fermentation, meticulously crafted by bees. Worker bees mix collected pollen with nectar and their specialized enzymes, then pack and store this nutrient-dense substance in honeycomb cells. Bee bread is highly esteemed as a valuable food source due to its rich protein content, antioxidants, phenolic compounds, vitamins, and minerals. Its health benefits have been increasingly recognized in recent years. This study aims to investigate the physical and chemical properties, as well as the aroma constituents, of bee bread samples sourced from Bursa and its surrounding areas. The analysis includes measurements of moisture content (17.89%), ash (2.53%), crude fat (9.16%), and crude protein (19.06%). Additionally, total phenolic content was determined 9.91 mg gallic acid equivalent per gram (mg GA/g), total flavonoid content at 0.32 mg quercetin equivalent per gram (mg QE/g), CUPRAC activity at 12.97 mg Trolox equivalent per gram (mg Trolox/g), and TEAC activity at 0.55 mM Trolox per m ter (mg Trolox/mL). Aromatic compounds were identified and their percentage ratios determined using Solid Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). These findings align with previous research in the field, although significant variations among parameters are noted due to factors such as geographic location, climate, vegetation, collection time, and sample collection methodology. © 2024 Bursa Uludag University. All rights reserved.
dc.identifier.doi10.31467/uluaricilik.1522990
dc.identifier.endpage310
dc.identifier.issn1303-0248
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85209910935
dc.identifier.scopusqualityQ4
dc.identifier.startpage299
dc.identifier.trdizinid1281655
dc.identifier.urihttps://doi.org/10.31467/uluaricilik.1522990
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1281655
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13205
dc.identifier.volume24
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherBursa Uludag University
dc.relation.ispartofUludag Aricilik Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectBee Bread; Bioactivity; Physicochemical Characterization; Sensory Properties; Volatile Compounds
dc.titlePHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TURKiYE) REGION
dc.title.alternativeTiirkiye'de Bursa bolgesinde An Ekmeginin Fizikokimyasal, Biyokimyasal ve Duyusal Karakterizasyonu
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu