Aksoy Aksem, Altunatmaz Sema Sandıkçı, Aksu Filiz, Tokatlı Demirok Nazan, Yazıcı Kemal, Yıkmış Seydi
Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36100 Kars, Türkiye.
Food Processing Department, Veterinary Vocational High School, Istanbul University-Cerrahpaşa, Avcılar, 34320 Istanbul, Türkiye.
Foods. 2024 Mar 4;13(5):795. doi: 10.3390/foods13050795.
Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.
蜂粮（蜂花粉团）是蜜蜂采集的花粉经乳酸菌和酵母发酵形成的天然蜂产品。本研究旨在测定从土耳其阿尔达汉省采集的蜂粮样品的生物活性化合物、氨基酸、糖和有机酸谱。蜂粮样品中总酚、总黄酮和DPPH的最高值分别测定为18.35毫克没食子酸当量/克、2.82毫克芦丁当量/克和3.90毫克Trolox当量/克。在酚类化合物中，没食子酸含量最高，为39.97微克/克。样品中检测到除色氨酸外的所有必需氨基酸，其中天冬氨酸占主导地位，其次是脯氨酸和谷氨酸。在糖类中，果糖含量最高。在有机酸中，琥珀酸含量最高，为73.63毫克/克。最后，对所有数据进行主成分分析（PCA）。根据蜂粮样品采集地区的分析结果对其进行分组。本研究提供了有关蜂粮这种近期研究对象的天然产品的生物活性成分和一些化学性质的信息。它还包含未来功能性食品生产的重要数据。
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