Abstract:
Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In order to emphasize the bioavailability of bee bread and to determine its phenolic, flavonoid content, antioxidant activity and nutritional quality, ten samples were collected from different parts of Anatolia. Seven of them were from Mugla (prominent city in terms of honey production), one was from Van representing the Eastern Anatolia region, one was from Sivas representing the Central Anatolia region and one was from Kırsehir. Ten samples were analyzed for total phenolic, flavonoid, antioxidant and moisture content, and the mixture representing ten samples were analyzed for nutritional content (carbohydrate, fat, saturated fat, fiber, protein, salt, ash, iron and zinc). Total phenolic content, flavonoid, antioxidant content and moisture content of the samples were determined as 11.90 – 14.77 mg GAE/g, 1.30 – 6.30 mg CE/g, 20.03 – 35.43 mg TEAC/g and 10.13 – 18.10%, respectively. The highest phenolic, flavonoid and antioxidant content was observed in Mugla2 samples. The study’s results were compared to results found in literature, and it was concluded that Anatolian bee bread has high antioxidant content and nutritional value, especially, in terms of carbohydrates, iron and zinc.
Keywords: antioxidant, bee bread, favonoid, nutrition, phenolic
Read More: https://sciendo.com/article/10.2478/jas-2021-0017
