Bursa İlinde Üretimi Yapılan Arı Sütünde Bakır, Çinko, Magnezyum ve Kalsiyum Düzeyleri

Year 2018, Volume: 8 Issue: 2, 72 - 75, 24.06.2018

Meltem Uçar , Birgül Vanizor Kural Volkan Numan Bulut Rezzan Aliyazıcıoğlu , Müge Kopuz Orhan Değer , Sevil Cengiz

Abstract

Amaç: Arı sütü, genç işçi arıların salgı bezlerinden salgılanan, larvaların ve kraliçe bal arısının besin kaynağı olan bir arı ürünüdür. Kraliçe arının ve larvaların fizyolojik gelişimi için çok önemli olan arı sütü insanlar tarafından da besleyici özelliği ve sağlık üzerine pozitif etkileri olması sebebi ile tüketilmektedir. Arı sütü yapısında su, lipid, protein, karbonhidrat, amino asit, kısa peptidler, vitamin, fenolik bileşikler, eser element ve mineralleri barındırmaktadır. Arı sütü kompozisyonunun üretildiği bölgenin coğrafik yapısına, iklimine, bitki örtüsüne, depolama koşullarına ve arı ırkına bağlı olarak değiştiği öne sürülmektedir. Ayrıca arı sütü mineral içeriğinin coğrafik yapı ve iklimden bağımsız olarak sadece hasat dönemine bağlı olarak değiştiğini ileri süren çalışmalar da mevcuttur. Türkiye’de üretilen arı sütünün kimyasal içeriği ve biyolojik özellikleri ile ilgili çok fazla çalışma bulunmamaktadır. Bu çalışmada Türkiye’nin Bursa ili Mustafakemalpaşa ilçesinden temin edilen arı sütü örneklerinde bazı element düzeylerinin belirlenmesi amaçlandı.

Gereç ve Yöntemler: Bakır (Cu), çinko (Zn), magnezyum (Mg) ve kalsiyum (Ca) element düzeyleri Atomik Absorbsiyon Spektrofotometresi (AAS) ile belirlendi (n=3). Her element için sonuçlar ortalama±standart sapma olarak sunuldu.

Bulgular: Bursa arı sütünde Cu miktarı 3,25±0,05 mg/kg, Zn miktarı 23,87±1,33 mg/kg, Mg miktarı 794,33±38,44 mg/kg ve Ca miktarı 250,87±24,49 mg/kg olarak tespit edildi.

Sonuç: Bursa arı sütünün element düzeyleri günlük mineral ihtiyacını karşılamaya katkı sağlayabilecek düzeydedir. Ancak mineral katkı oranının saptanabileceği ve tedavi amaçlı kullanılabilirliğiyle ilgili ileri in vivo çalışmalara ihtiyaç vardır.

Keywords

Arı sütü, bakır, çinko, magnezyum, kalsiyum

Copper, Zinc, Magnesium and Calcium Levels in Royal Jelly That Produced in Bursa Province

Abstract

Aim: Royal jelly is a bee product that secreted from glands of young worker bees and used resource of food for larvae and queen honeybee. Royal jelly which is very important for physiological development of queen honeybee and larvae, also used by people due to the nutritional properties and positive effects on health. Royal jelly contains water, lipid, protein, carbohydrate, amino acid, short peptide, vitamin, phenolic compounds, trace element and minerals. It was suggested that composition of royal jelly varies depending on the geographical structure of the zone, climate, flora that it is produced, storage condition and bees race. There are also publications which suggest that mineral content of royal jelly is independent of geographical structure and climate, but only varies depending on the harvesting time. There are not so many study related with chemical composition and biological properties of royal jelly that is produced in Turkey. In this study, it was aimed to determine some element levels in royal jelly samples that obtained from Bursa province, Mustafakemalpaşa district.

Material and Methods: Element levels of copper (Cu), zinc (Zn), magnesium (Mg) and calcium (Ca) determined by Atomic Absorption Spectrophotometer (AAS) (n=3). For each element, the results were exhibited as mean±standard deviation.

Results: The amount of Cu was determined 3.25±0.05 mg/kg, the amount of Zn was 23.87±1.33 mg/kg, the amount of Mg was 794.33±38.44 mg/kg and the amount of Ca was 250.87±24.49 mg/kg in Bursa royal jelly.

Conclusion: Element levels of Bursa royal jelly are at a level that can contribute to daily mineral requirement. However, there is a need for further in vivo studies on the availability of mineral additives and their therapeutic utility.

Keywords

Royal jelly, copper, zinc, magnesium, calcium

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