SOME CHARACTERISTIC PROPERTIES OF BEE BREAD(Perga) from TURKEY


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Kolaylı S. , Kara Y. , Can Z.

EUROASIA CONGRESS ON SCIENTIFIC RESEARCHES AND RECENT TRENDS-VII, Baku, Azerbaycan, 6 - 08 Aralık 2020, cilt.1, no.1, ss.56-59

  • Cilt numarası: 1
  • Basıldığı Şehir: Baku
  • Basıldığı Ülke: Azerbaycan
  • Sayfa Sayıları: ss.56-59

Özet

Bee bread is a fermented product of bee pollen, obtained by collecting it from hives one by one. Bee bread is formed by the fermentation of honey, pollen and propolis mixture, contains proteins, sugars, fatty acids, minerals, vitamins and many valuable secondary metabolites.  The  balanced food used  all nutritional needs of colonies .

Some characteristics of bee breads collected from different regions of Anatolia from Turkey were investigated in this study. Total protein and total lipids of the samples were measured. Total phenolic content, total flavonoid content, total antioxidant capacity and phenolic compositions of ten  bee bread  samples were studied. Total protein and lipid contents of the samples were ranged from 18% to 24% and 4% and 6%, respectively. Total phenolic content, total flavanoid content of the samples were ranged from  300 to 760 mg GAE/100 g and 42 to 230 mg QUE/100 g respectively. Phenolic composition of the samples were varied from sample to sample, but ferulic acid, cinnamic acid, luteolin,  hesperetin and resveratrol were  determined mostly by HPLC-UV. It was determined that the phenolic compositions The results of the study show that bee bread is a functional food with high phenolic composition and antioxidant capacity and high apitherapeutic value