Turkish royal jelly: amino acid, physicochemical, antioxidant, multi-elemental, antibacterial and fingerprint profiles by analytical techniques combined with chemometrics

Bayram, Nesrin Ecem; Çebi, Nur; Çelik, Saffet; Gerçek, Yusuf Can; Bayram, Sinan; Samanci, Asli Tanugur; Sağdıç, Osman; Özkök, Aslı

doi:10.1080/00218839.2021.1889222

Cited by 12 publications

(12 citation statements)

References 44 publications

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“…. [12] According to the general statistical evaluation for total acidity, the year-region interaction was found to be statistically significant (p < 0.001). The Tukey-Kramer test results, which were performed accordingly, are shown in Table 4 in the form of letters.…”

Section: Resultsmentioning

confidence: 94%

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Beykaya,

Inkaya,

Yorulmaz Onder

et al. 2023

Chemistry & Biodiversity

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This study analysed some physicochemical and quality parameters of 176 royal jelly (RJ) samples from different regions of Türkiye, collected over different years and seasons. According to the obtained results, the moisture percentage varied between 47.36% and 69.58%, with no statistically significant differences seen across various seasons and areas (p>0.05). The average value of 10‐hydroxy‐2‐decenoic acid (10‐HDA), which varies according to factors such as season, region, and year, was determined to be 2.32%. It was also seen that this value was close to the international standard. The values of total acidity ranged from 28–58 mL 1N NaOH/100 g. Furthermore, statistical significance (p<0.001) was observed for the year‐region interaction in relation to 10‐HDA and total acidity. The pH measurement results for all samples confirmed the acidic nature of the samples and resulted in a range between 3.45 and 3.80. And the pH variability was also found to be statistically significant for years (p=0.002) and regions (p=0.011). Finally, the correlation analysis between moisture (%), 10‐HDA (%), total acidity, and pH revealed no statistically significant or strong differences. This comprehensive study, supported by statistical analyses, is thought to be a useful reference for future research on RJ.

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Section: Resultsmentioning

confidence: 94%

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Beykaya,

Inkaya,

Yorulmaz Onder

et al. 2023

Chemistry & Biodiversity

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“…But it can be said that the roasting was adequate because this was explained by Ecem Bayram et al . (2021) as the ratio of proline content and total amino acids were <0.65 than it can be assumed that samples were adequately dried and stored. Similar to the previous study by Xu et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Tekgül

Koç

Ergün

et al. 2022

Int J of Food Sci Tech

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Summary Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf‐life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.

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“…The minimum bactericidal concentration (MBC) values were determined according to Ecem-Bayram et al with minor modifications [ 85 ]. After the determination of the MIC values, 7 μL suspension samples were taken from each well of the micro plate using a micropipette and transferred to the MHA media in sequence.…”

Section: Methodsmentioning

confidence: 99%

“…After the determination of the MIC values, 7 μL suspension samples were taken from each well of the micro plate using a micropipette and transferred to the MHA media in sequence. Following these transfer processes, the Petri plates were incubated at 37 °C for 24 h. After this incubation time, the lowest concentration that did not grow a bacterial colony was accepted as the MBC [ 85 ].…”

Section: Methodsmentioning

confidence: 99%

Green Synthesis, Characterization, Antioxidant, Antibacterial and Enzyme Inhibition Effects of Chestnut (Castanea sativa) Honey-Mediated Silver Nanoparticles

et al. 2023

Self Cite

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In this study, chestnut honey-based silver nanoparticles (CH-AgNPs) were synthesized at different temperatures (30, 60 and 90 °C) and these nanoparticles were characterized by different techniques such as UV–vis spectrophotometer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and energy dispersive X-ray (EDX). The DPPH free radical scavenging assay was used to determine the antioxidant activity of the obtained nanoparticles. The inhibition effects of these nanoparticles for some clinically important enzymes such as myeloperoxidase and collagenase were investigated. In addition, the disk diffusion method (DDM), agar well diffusion (AWD), and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) techniques were used to determine the antibacterial activity of CH-AgNPs. In honey-based silver nanoparticle production processes using green synthesis, it was determined that the nanoparticle sizes decreased from 55 to 27 nm with an increase in temperature. In addition, it was determined that the rate of inhibition of myeloperoxidase (36.4% to 34.0%) and collagenase enzymes (74.2% to 68.7%) increased with a decrease in particle size. As a result of the antibacterial activity tests, it was observed that CH-AgNPs have antibacterial activity against all target pathogens including Gram-positive and Gram-negative bacteria. The obtained results show that CH-AgNPs produced using chestnut honey have the potential to be used in fields such as medicine, pharmacy and cosmetic technology.

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Turkish royal jelly: amino acid, physicochemical, antioxidant, multi-elemental, antibacterial and fingerprint profiles by analytical techniques combined with chemometrics

Cited by 12 publications

References 44 publications

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Comprehensive Study of the Physicochemical Properties of Royal Jelly from Various Regions of Türkiye**

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Green Synthesis, Characterization, Antioxidant, Antibacterial and Enzyme Inhibition Effects of Chestnut (Castanea sativa) Honey-Mediated Silver Nanoparticles

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