Research Article
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Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics

Year 2022, , 14 - 26, 30.06.2022
https://doi.org/10.35206/jan.1106043

Abstract

Bee bread is a fermented bee product which is the mixture of pollen and honey. This substance is actually the main source of food for honey-bee workers. Due to its rich therapeutic properties, bee bread has gained an increasing interest for human consumption in recent years. The purpose of this study was to compare the physicochemical characteristics and chemical composition of bee bread samples collected from seven different regions in Anatolia. Various measurements such as pH, electrical conductivity, colour, colour intensity, and optical density were performed. Together with the mentioned, the content of moisture, ash, total protein, and free acidity were analyzed. Principal component analysis (PCA) was applied to analyze results in order to classify the bee breads from different regions. This study contributes to the chemical and physicochemical knowledge of this scarcely explored natural bee-product.

References

  • Adaškevičiūtė, V., Kaškonienė, V., Kaškonas, P., Barčauskaitė, K., & Maruška, A. (2019). Comparison of physicochemical properties of bee pollen with other bee products. Biomolecules, 9, 819.
  • Aftab, J., Kalaycıoğlu, Z., Kolaylı, S., & Erim, F. B. (2021). Sample stacking – capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia. Acta Alimentaria, 50, 574–582.
  • Akay, M., Kalaycıoğlu, Z., Kolaylı, S., & Berker, B. (2021). Comparative determination of melittin by capillary electrophoretic methods. Journal of the Turkish Chemical Society Section A: Chemistry, 8, 1211–1216.
  • Alvarez-Suarez, J. M. (2017). Bee products-chemical and biological properties. Springer, Berlin, Germany.
  • Andjelkovic, B., Jevtic, G., Markovic, J., Mladenovic, M., & Pseva, V. (2012). Quality of honey bee bread collected in spring. Journal of Hygienic Engineering and Design, 1, 275–277.
  • AOAC. (1999). Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists, Washington, DC.
  • Bakour, M., Fernandes, Â., Barros, L., Sokovic, M., Ferreira, I. C. F. R., & Lyoussi, B. (2019). Bee bread as a functional product: chemical composition and bioactive properties. LWT Food Science and Technology, 109, 276–82.
  • Bakour, M., Laaroussi, H., Ousaaid, D., El Ghouizi, A., Es-Safi, I., Mechchate, H., & Lyoussi, B. (2022). Bee bread as a promising source of bioactive molecules and functional properties: an up-to-date review. Antibiotics, 11, 203.
  • Baltrušaitytė, V., Venskutonis, P. R., & Čeksterytė, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101, 502–514.
  • Bayram, N. E., Gerçek, Y. C., Çelik, S., Mayda, N., Kostić A. Ž., Dramićanin A. M., & Ozkok A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. Arabian Journal of Chemistry, 14, 103004.
  • Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Facino, R. M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533, 185–191.
  • Beykaya, M., Tanuğur Samancı, A., Samanci, T., Yorulmaz Önder, E., Uzun, E., & Tosun, F. (2021). Investigation of nutritional and antioxidant properties of Anatolian bee bread. Journal of Apicultural Science, 65, 255-263.
  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248-254.
  • Bogdanov, S. (2011). Functional and biological properties of the bee products: A review. Bee Product Science, 2011, 1–12.
  • Dranca, F., Ursachi, F., & Oroian, M. (2020). Bee bread: physicochemical characterization and phenolic content extraction optimization. Foods, 9, 1358.
  • Ivanišová, E., Kacániová, M., Francáková, H., Petrová, J., Hutková, J.; Brovarskyi, V., Velychko, S., Adamchuk, L., Schubertová, Z., & Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo, 9, 592–598.
  • Kalaycıoğlu, Z., Kaygusuz, H., Döker, S., Kolaylı, S., & Erim, F. B. (2017). Characterization of turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT Food Science and Technology, 84, 402–408.
  • Kalaycıoğlu, Z., Karadeni̇z, H. S., & Berker, B. (2021). Naturally occuring nitrate and nitrite in nutrients: determination in anatolian honey-bee pollens by capillary electrophoresis. AURUM Journal of Engineering Systems and Architecture, 5, 139–148.
  • Kaplan, M., Karaoglu, Ö., Eroglu, N., & Silici, S. (2016). Fatty acids and proximate composition of beebread. Food Technology and Biotechnology, 54, 497-504.
  • Kaygusuz, H., Tezcan, F., Erim, F. B., Yıldız, O., Sahin, H., Can, Z., & Kolaylı, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT - Food Science and Technology, 68, 273-279.
  • Kolaylı, S., & Keskin, M. (2020). Natural bee products and their apitherapeutic applications. In Studies in Natural Products Chemistry; Elsevier, Amsterdam, The Netherlands. 66, 75–196.
  • Mohammad, S. M., Mahmud-Ab-Rashid , N. K., & Zawawi, N. (2020). Botanical origin and nutritional values of bee bread of stingless bee (Heterotrigona itama) from Malaysia. Journal of Food Quality, 2020, 1–12.
  • Nagai, T., Nagashima, T., Myoda, T., & Inoue, R. (2004). Preparation and functional properties of extracts from bee bread. Nahrung-Food, 48, 226–329.
  • Nainu, F., Masyita, A., Bahar, M. A., Raihan, M., Prova, S.R., Mitra, S., et al. (2021). Pharmaceutical prospects of bee products: special focus on anticancer, antibacterial, antiviral, and antiparasitic properties. Antibiotics, 10, 822–858.
  • Pełka, K, Worobo, R. W., Walkusz, J., & Szweda, P. (2021). Bee pollen and bee bread as a source of bacteria producing antimicrobials. Antibiotics, 10, 713.
  • Sant’ana, L. D., Buarque Ferreira, A. B., Affonso Lorenzon, M. C., Louro Berbara, R. L., & Castro, R. N. (2013). Correlation of total phenolic and flavonoid contents of brazilian honeys with colour and antioxidant. International Journal of Food Properties, 17, 65-76.
  • Sobral, F., Calhelha, R., Barros, L., Dueñas, M., Tomás, A., Santos-Buelga, C., Vilas-Boas M., & Ferreira, I. C. F. R (2017). Flavonoid composition and antitumor activity of bee bread collected in northeast Portugal. Molecules, 22, 248.
  • Tezcan, F., Kolayli, S., Ulusoy, H., & Erim, F. B. (2011). Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic turkish honeys. Journal of Food and Nutrition Research, 50(1), 33-40.
  • USDA Agricultural Marketing Service. United States Standards for Grades of Extracted Honey. Effective May 23, 1985. USDA, Washington DC.
  • Urcan, A. C., Criste, A. D., Dezmirean, D. S., Mărgăoan, R., Caeiro, A., & Graça Campos, M. (2018). Similarity of data from bee bread with the same taxa collected in India and Romania. Molecules, 23, 2491.
  • Wakhle, D. M. (1997). Beekeeping technology – production, characteristics and uses of honey and other products. In: Perspectives in Indian Apiculture, Mishra, R.C. (Ed.), Agro-Botanica, Bikaner, 134–139.
  • Zuluaga, C., Serrato, J. C., & Quicazan, M. (2015). Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering Transactions, 43, 175–180.

Anadolu Arı Ekmeklerinin Fizikokimyasal ve Kimyasal Özelliklerine Dayalı Temel Bileşen Analizi ile Karakterizasyonu

Year 2022, , 14 - 26, 30.06.2022
https://doi.org/10.35206/jan.1106043

Abstract

Arı ekmeği, polen ve bal karışımı olan fermente bir arı ürünüdür. Bu madde aslında bal arısı işçilerinin ana besin kaynağıdır. Arı ekmeği, zengin tedavi edici özelliklerinden dolayı son yıllarda insan tüketiminde artan bir ilgi görmektedir. Bu çalışmanın amacı, Anadolu'nun yedi farklı bölgesinden toplanan arı ekmeği örneklerinin fizikokimyasal özelliklerini ve kimyasal bileşimini karşılaştırmaktır. pH, elektriksel iletkenlik, renk, renk yoğunluğu ve optik yoğunluk gibi çeşitli ölçümler yapılmıştır. Bunlarla birlikte nem, kül, toplam protein ve serbest asit içeriği analiz edildi. Farklı bölgelerden arı ekmeklerini sınıflandırmak için sonuçları analiz etmek için temel bileşen analizi (PCA) uygulanmıştır. Bu çalışma, nadiren keşfedilen bu doğal arı ürününün kimyasal ve fizikokimyasal bilgisine katkıda bulunmaktadır.

References

  • Adaškevičiūtė, V., Kaškonienė, V., Kaškonas, P., Barčauskaitė, K., & Maruška, A. (2019). Comparison of physicochemical properties of bee pollen with other bee products. Biomolecules, 9, 819.
  • Aftab, J., Kalaycıoğlu, Z., Kolaylı, S., & Erim, F. B. (2021). Sample stacking – capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia. Acta Alimentaria, 50, 574–582.
  • Akay, M., Kalaycıoğlu, Z., Kolaylı, S., & Berker, B. (2021). Comparative determination of melittin by capillary electrophoretic methods. Journal of the Turkish Chemical Society Section A: Chemistry, 8, 1211–1216.
  • Alvarez-Suarez, J. M. (2017). Bee products-chemical and biological properties. Springer, Berlin, Germany.
  • Andjelkovic, B., Jevtic, G., Markovic, J., Mladenovic, M., & Pseva, V. (2012). Quality of honey bee bread collected in spring. Journal of Hygienic Engineering and Design, 1, 275–277.
  • AOAC. (1999). Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists, Washington, DC.
  • Bakour, M., Fernandes, Â., Barros, L., Sokovic, M., Ferreira, I. C. F. R., & Lyoussi, B. (2019). Bee bread as a functional product: chemical composition and bioactive properties. LWT Food Science and Technology, 109, 276–82.
  • Bakour, M., Laaroussi, H., Ousaaid, D., El Ghouizi, A., Es-Safi, I., Mechchate, H., & Lyoussi, B. (2022). Bee bread as a promising source of bioactive molecules and functional properties: an up-to-date review. Antibiotics, 11, 203.
  • Baltrušaitytė, V., Venskutonis, P. R., & Čeksterytė, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101, 502–514.
  • Bayram, N. E., Gerçek, Y. C., Çelik, S., Mayda, N., Kostić A. Ž., Dramićanin A. M., & Ozkok A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. Arabian Journal of Chemistry, 14, 103004.
  • Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Facino, R. M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533, 185–191.
  • Beykaya, M., Tanuğur Samancı, A., Samanci, T., Yorulmaz Önder, E., Uzun, E., & Tosun, F. (2021). Investigation of nutritional and antioxidant properties of Anatolian bee bread. Journal of Apicultural Science, 65, 255-263.
  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72, 248-254.
  • Bogdanov, S. (2011). Functional and biological properties of the bee products: A review. Bee Product Science, 2011, 1–12.
  • Dranca, F., Ursachi, F., & Oroian, M. (2020). Bee bread: physicochemical characterization and phenolic content extraction optimization. Foods, 9, 1358.
  • Ivanišová, E., Kacániová, M., Francáková, H., Petrová, J., Hutková, J.; Brovarskyi, V., Velychko, S., Adamchuk, L., Schubertová, Z., & Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo, 9, 592–598.
  • Kalaycıoğlu, Z., Kaygusuz, H., Döker, S., Kolaylı, S., & Erim, F. B. (2017). Characterization of turkish honeybee pollens by principal component analysis based on their individual organic acids, sugars, minerals, and antioxidant activities. LWT Food Science and Technology, 84, 402–408.
  • Kalaycıoğlu, Z., Karadeni̇z, H. S., & Berker, B. (2021). Naturally occuring nitrate and nitrite in nutrients: determination in anatolian honey-bee pollens by capillary electrophoresis. AURUM Journal of Engineering Systems and Architecture, 5, 139–148.
  • Kaplan, M., Karaoglu, Ö., Eroglu, N., & Silici, S. (2016). Fatty acids and proximate composition of beebread. Food Technology and Biotechnology, 54, 497-504.
  • Kaygusuz, H., Tezcan, F., Erim, F. B., Yıldız, O., Sahin, H., Can, Z., & Kolaylı, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT - Food Science and Technology, 68, 273-279.
  • Kolaylı, S., & Keskin, M. (2020). Natural bee products and their apitherapeutic applications. In Studies in Natural Products Chemistry; Elsevier, Amsterdam, The Netherlands. 66, 75–196.
  • Mohammad, S. M., Mahmud-Ab-Rashid , N. K., & Zawawi, N. (2020). Botanical origin and nutritional values of bee bread of stingless bee (Heterotrigona itama) from Malaysia. Journal of Food Quality, 2020, 1–12.
  • Nagai, T., Nagashima, T., Myoda, T., & Inoue, R. (2004). Preparation and functional properties of extracts from bee bread. Nahrung-Food, 48, 226–329.
  • Nainu, F., Masyita, A., Bahar, M. A., Raihan, M., Prova, S.R., Mitra, S., et al. (2021). Pharmaceutical prospects of bee products: special focus on anticancer, antibacterial, antiviral, and antiparasitic properties. Antibiotics, 10, 822–858.
  • Pełka, K, Worobo, R. W., Walkusz, J., & Szweda, P. (2021). Bee pollen and bee bread as a source of bacteria producing antimicrobials. Antibiotics, 10, 713.
  • Sant’ana, L. D., Buarque Ferreira, A. B., Affonso Lorenzon, M. C., Louro Berbara, R. L., & Castro, R. N. (2013). Correlation of total phenolic and flavonoid contents of brazilian honeys with colour and antioxidant. International Journal of Food Properties, 17, 65-76.
  • Sobral, F., Calhelha, R., Barros, L., Dueñas, M., Tomás, A., Santos-Buelga, C., Vilas-Boas M., & Ferreira, I. C. F. R (2017). Flavonoid composition and antitumor activity of bee bread collected in northeast Portugal. Molecules, 22, 248.
  • Tezcan, F., Kolayli, S., Ulusoy, H., & Erim, F. B. (2011). Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic turkish honeys. Journal of Food and Nutrition Research, 50(1), 33-40.
  • USDA Agricultural Marketing Service. United States Standards for Grades of Extracted Honey. Effective May 23, 1985. USDA, Washington DC.
  • Urcan, A. C., Criste, A. D., Dezmirean, D. S., Mărgăoan, R., Caeiro, A., & Graça Campos, M. (2018). Similarity of data from bee bread with the same taxa collected in India and Romania. Molecules, 23, 2491.
  • Wakhle, D. M. (1997). Beekeeping technology – production, characteristics and uses of honey and other products. In: Perspectives in Indian Apiculture, Mishra, R.C. (Ed.), Agro-Botanica, Bikaner, 134–139.
  • Zuluaga, C., Serrato, J. C., & Quicazan, M. (2015). Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering Transactions, 43, 175–180.
There are 32 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Zeynep Kalaycıoğlu 0000-0002-0967-0997

Publication Date June 30, 2022
Published in Issue Year 2022

Cite

APA Kalaycıoğlu, Z. (2022). Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. Journal of Apitherapy and Nature, 5(1), 14-26. https://doi.org/10.35206/jan.1106043
AMA Kalaycıoğlu Z. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. J.Apit.Nat. June 2022;5(1):14-26. doi:10.35206/jan.1106043
Chicago Kalaycıoğlu, Zeynep. “Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics”. Journal of Apitherapy and Nature 5, no. 1 (June 2022): 14-26. https://doi.org/10.35206/jan.1106043.
EndNote Kalaycıoğlu Z (June 1, 2022) Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. Journal of Apitherapy and Nature 5 1 14–26.
IEEE Z. Kalaycıoğlu, “Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics”, J.Apit.Nat., vol. 5, no. 1, pp. 14–26, 2022, doi: 10.35206/jan.1106043.
ISNAD Kalaycıoğlu, Zeynep. “Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics”. Journal of Apitherapy and Nature 5/1 (June 2022), 14-26. https://doi.org/10.35206/jan.1106043.
JAMA Kalaycıoğlu Z. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. J.Apit.Nat. 2022;5:14–26.
MLA Kalaycıoğlu, Zeynep. “Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics”. Journal of Apitherapy and Nature, vol. 5, no. 1, 2022, pp. 14-26, doi:10.35206/jan.1106043.
Vancouver Kalaycıoğlu Z. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. J.Apit.Nat. 2022;5(1):14-26.
  • 23484   ASOS Index