Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Çobanoğlu, Duygu Nur; Şeker, Mehmet Emin; Temizer, İlginç Kızılpınar; Erdoğan, Ayşegül

doi:10.1002/cbdv.202201124

Cited by 3 publications

(1 citation statement)

References 63 publications

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“…The researchers identified 40 distinct phenolic compounds including the major phenolics quercetin and kaempferol in bee bread samples from different locations through the application of diverse analytical techniques, which are HPLC-DAD, HPLC-DAD-ESIMS, LC-MS, and UPLC-MSMS. [11] As in the literature, [33] quercetin emerges as the dominant polyphenolic compound in this study, exhibiting levels as high as 365.2 μg/g in the 2021 season and 11000.80 μg/g in 2022. Also, in both seasonal variations, ascorbic acid emerges as a prominent compound, [30] along with other bioactive flavonoids like isorhamnetin, kaempferol, [34] and hyperoside, as detailed in Table 2 (Figure 3).…”

Section: In Vitro Bioaccessibility Of Phenolicssupporting

confidence: 69%

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC‐HRMS Coupled with a Human Digestive System Model

Erol

2024

Chemistry & Biodiversity

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Bee bread, a valuable bee product that has recently attracted significant public interest as a nutritional supplement. The aim of this study was to evaluate the presence of phenolic compounds in bee bread samples from the Aegean Region and assess their bioaccessibility using a simulated human digestion model. Various extraction techniques, such as maceration, ultrasound‐assisted extraction, and supercritical fluid extraction were employed to obtain extracts of bee bread. The antioxidant capabilities of these extracts were carried out using assays like DPPH•, ABTS•+, CUPRAC, and β‐carotene linoleic acid bleaching, and their effectiveness was quantified through IC50 values. The bioaccessibility of phenolic compounds was analysed by using LC‐HRMS in a simulated human digestive system using ethanol extracts obtained from bee bread samples of each season by ultrasound‐assisted extraction, which has the highest antioxidant activity. In the Aegean bee bread, a total of 25 phenolic compounds which were major phenolics including quercetin, ascorbic acid, isorhamnetin, kaempferol, and hyperoside were identified and quantified. Also, ascorbic acid was the one of the most bioaccessible compounds with the bioaccessibility index 35.38% for 2021, 16.79% for 2022. These findings underscore the substantial transformation of the phenolic profile of bee bread as it traverses the human digestive system.

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Section: In Vitro Bioaccessibility Of Phenolicssupporting

confidence: 69%

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC‐HRMS Coupled with a Human Digestive System Model

Erol

2024

Chemistry & Biodiversity

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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Aksoy,

Altunatmaz,

Aksu

et al. 2024

Foods

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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.

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Comprehensive Analysis of Lutein and Loroxanthin in Scenedesmus obliquus: From Quantification to Isolation

Erdoğan,

Karataş,

Demir

et al. 2024

Molecules

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Carotenoids are hydrophobic pigments produced exclusively by plants, fungi, and specific microbes. Microalgae are well suited for the production of valuable carotenoids due to their rapid growth, efficient isoprenoid production pathway, and ability to store these compounds within their cells. The possible markets for bio-products range from feed additives in aquaculture and agriculture to pharmaceutical uses. The production of carotenoids in microalgae is affected by several environmental conditions, which can be utilized to enhance productivity. The current study focused on optimizing the extraction parameters (time, temperature, and extraction number) to maximize the yield of carotenoids. Additionally, the impact of various nitrogen sources (ammonia, nitrate, nitrite, and urea) on the production of lutein and loroxanthin in Scenedesmus obliquus was examined. To isolate the carotenoids, 0.20 g of biomass was added to 0.20 g of CaCO3 and 10.0 mL of ethanol solution containing 0.01% (w/v) pyrogallol. Subsequently, the extraction was performed using an ultrasonic bath for a duration of 10 min at a temperature of 30 °C. This was followed by a four-hour saponification process using a 10% methanolic KOH solution. The concentration of lutein and loroxanthin was measured using HPLC–DAD at 446 nm, with a flow rate of 1.0 mL/min using a Waters YMC C30 Carotenoid column (4.6 × 250 mm, 5 μm). The confirmation of carotenoids after their isolation using preparative chromatography was achieved using liquid chromatography–tandem mass spectrometry (LC–MS/MS) with an atmospheric pressure chemical ionization (APCI) probe and UV–vis spectroscopy. In summary, S. obliquus shows significant promise for the large-scale extraction of lutein and loroxanthin. The findings of this study provide strong support for the application of this technology to other species.

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Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Cited by 3 publications

References 63 publications

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC‐HRMS Coupled with a Human Digestive System Model

Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC‐HRMS Coupled with a Human Digestive System Model

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Comprehensive Analysis of Lutein and Loroxanthin in Scenedesmus obliquus: From Quantification to Isolation

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