Akademik Veri Yönetim Sistemi
EUROASIA CONGRESS ON SCIENTIFIC RESEARCHES AND RECENT TRENDS-VII, Baku, Azerbaycan, 6 - 08 Aralık 2020, cilt.1, sa.1, ss.56-59
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