Ankara Bölgesinden Toplanan Bal Arısı Kovanı Ürünlerinin Antioksidan Özelliklerinin ve Toplam Fenolik ve Flavonoid İçeriklerinin Değerlendirilmesi

Year 2022, , 342 - 347, 30.09.2022

Efe Kurtdede , Sedat Sevin

https://doi.org/10.30607/kvj.1138870

Cited By: 1

Abstract

Bu çalışmada, arı ürünleri olan multifloral bal, arı ekmeği, arı poleni ve erkek arı larvası (apilarnil)'in toplam fenolik (TP) ve toplam flavonoid (TF) profilleri ortaya konuldu. Bunun yanı sıra söz konusu örneklerin antioksidan aktiviteleri, 2,2′-azinobis (3-ethylbenzothiazolin)-6-sulfphonate (ABTS) testi ve ferric reducing antioxidant power (FRAP) testi ve 1,1-diphenyl-2-picrylhydrazy (DPPH) testi metotları kullanılarak belirlendi. Çalışmada materyalini Ankara yöresindeki 10 bal arısı kovanından toplanan bal, arı ekmeği, arı poleni ve apilarnil örnekleri oluşturdu. Yapılan analizlerin sonucunda bal arısı ürünlerinin toplam fenolik içerik düzeyine göre sıralaması arı poleni > arı ekmeği > bal > apilarnil olarak bulunurken, bal arısı ürünlerinin toplam flavonoid içeriği düzeyine göre sıralaması ise şu şekildedir: arı poleni > arı ekmeği > apilarnil > bal. Bal arısı kovan ürünlerinin DPPH, FRAP ve ABTS analizine göre sıralaması bal > arı poleni > arı ekmeği > apilarnil olarak belirlendi. Sonuç olarak balın en yüksek antioksidan aktivite düzeyi balın içerdiği diğer biyoaktif kompleks maddelerin sinerjistik antioksidan etkileri olarak değerlendirilmiştir ve bu nedenle balın antioksidan aktivite düzeyini artıran biyoaktif kompleks maddelerin ileriki çalışmalarda değerlendirilmesi gerektiği kanaatindeyiz.

Keywords

ABTS assay, Ankara yöresi, DPPH assay, FRAP assay, Toplam fenolik içerik, Toplam flavonoid içerik

Evaluation of Antioxidant Properties and Total Phenolic and Flavonoid Contents of Honey Bee Hive Products Collected from the Ankara Region

Abstract

In this study, the total phenolic (TP) and total flavonoid (TF) profiles of multifloral honey, bee bread, bee pollen, and drone larvae (apilarnil), which are among the products of bee hives, were determined. In addition, the antioxidant activities of the aforementioned products were determined by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing antioxidant power (FRAP) assay, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods. Honey, bee bread, bee pollen, and apilarnil samples collected from 10 honey bee hives in the Ankara region were the material of the study. As a result of the analysis, TP content levels were found to be in the order of bee pollen > bee bread > honey > apilarnil, while TF contents were in the order of bee pollen > bee bread > apilarnil > honey. Considering the results of the DPPH, FRAP, and ABTS assays, the levels of activity were determined in the order of honey > bee pollen > bee bread > apilarnil. The highest antioxidant activity level determined in honey was concluded to be the result of synergistic antioxidant effects of other bioactive complex substances contained in honey. Therefore, we believe that bioactive complex substances that increase the antioxidant activity level of honey should be evaluated in future studies.

Keywords

ABTS assay, FRAP assay, DPPH assay, Total phenol contents, Total flavonoid contents, Ankara region

References

• Ajibola A, Chamunorwa JP, Erlwanger KH. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutr Metab (Lond). 2012; 20(9):61.
• Bakour M, Al-Waili NS, El Menyiy N, Imtara H, Figuira AC, Al-Waili T, Lyoussi B. Antioxidant activity and protective effect of bee bread (honey and pollen) in aluminum-induced anemia, elevation of inflammatory makers and hepato-renal toxicity. J Food Sci Technol. 2017; 54(13):4205-4212.
• Barnuțiu LI, Mǎrghitaş LA, Dezmirean DS, Bobiș O, Mihai CM, Pavel C. Physico-chemical composition of apilarnil (bee drone larvae). Lucrări Ştiinţifice-Seria Zootehnie. 2013; 59.
• Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Daukšienė A, Jagminas P, Klupsaite D, Bliznikas S, Ruzauskas, M. Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products. Lwt - Food Science and Technology. 2020; 118, 108793.
• Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem. 1996; 239(1):70-76.
• Brand-Williams W, Cuvelier M.E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT – Food Sci Technol. 1995; 28:25-30.
• Ceksteryte V, Kurtinaitiene B, Venskutonis PR, Pukalskas A, Kazernaviciute R, Balžekas J. Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products. Czech J Food Sci. 2016; 34, 133–142.
• Crane E. Bees and beekeeping: science, practice and world resources. Heinemann Newnes, Oxford, UK, 1990; pp. 117-142.
• Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002; 50:3010-3014.
• Didaras NA, Kafantaris I, Dimitriou TG, Mitsagga C, Karatasou K, Giavasis I, Stagos D, Amoutzias GD, Hatjina F, Mossialos D. Biological Properties of Bee Bread Collected from Apiaries Located across Greece. Antibiotics. 2021; 10(5):555.
• Dzugan M, Tomczyk M, Sowa P, Grabek-Lejko D. Antioxidant Activity as Biomarker of Honey Variety. Molecules. 2018; 23(8):2069.
• Giampieri F, Quiles JL, Cianciosi D, Forbes-Hernández TY, Orantes-Bermejo FJ, Alvarez-Suarez JM, Battino M. Honeybee byproducts: An emblematic example of underutilized sources of bioactive compounds. J Agric Food Chem. 2022; 70(23):6833–6848.
• Komosinska-Vassev K, Olczyk P, Kaźmierczak J, Mencner L, Olczyk K. Bee pollen: chemical composition and therapeutic application. Evid Based Complement Alternat Med. 2015; 2015:297425.
• Kostic AZ, Barac, MB, Stanojevic SP, Milojković ODM, Tesic ZL, Sikoparija B, Radisic P, Prentovic M, Pesic MB. Physicochemical composition and technofunctional properties of bee pollen collected in Serbia. LWT-Food Science and Technology, 2015; 62(1):301-309.
• Malkoc M, Çakir HE, Kara Y, Can ZS, Kolaylı S. Phenolıc Composıtıon And Antıoxıdant Propertıes Of Anzer Honey From Black Sea Regıon Of Turkey. Uludağ Arıcılık Dergisi. 2019; 19(2):143-151.
• Margaoan R, Stranț M, Varadi A, Topal E, Yücel B, Cornea-Cipcigan M, Campos MG, Vodnar DC. Bee Collected Pollen and Bee Bread: Bioactive Constituents and Health Benefits. Antioxidants (Basel). 2019; 8(12):568.
• Martinello M, Mutinelli F. Antioxidant Activity in Bee Products: A Review. Antioxidants (Basel). 2021; 10(1):71.
• Mayda N, Özkök A, Ecem BN, Gerçek YC, Sorkun K. Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. J. Food Meas Charact. 2020; 14, 1795–1809.
• Meda A, Lamien CE, Romito M, Millogo JF, Nacoulma OG. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry. 2005; 91:571-577.
• Mohammad, S.M., Ab-Rashid, N.M., Zawawi, N. Botanical Origin and Nutritional Values of Bee Bread of Stingless Bee (Heterotrigona itama) from Malaysia. Journal of Food Quality 2020; 01-12.
• Persuric Z, Pavelic SK. Bioactives from Bee Products and Accompanying Extracellular Vesicles as Novel Bioactive Components for Wound Healing. Molecules. 2021; 26(12):3770.
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26(9-10):1231-1237. Rocchetti G, Castiglioni S, Maldarizzi G, Carloni P, Lucini L. UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin. Int J Food Sci Technol. 2018; 54, 335-346.
• Rzepecka-Stojko A, Stojko J, Kurek-Górecka A, Górecki M, Sobczak A, Stojko R, Buszman E. Polyphenol content and antioxidant activity of bee pollen extracts from Poland. J Apic Res. 2015; 54, 482-490.
• Sahin H, Kemal M. Antioxidant Capacity of a Bee Pollen Sample Obtained from Giresun, Turkey. Journal of Apitherapy and Nature. 2019; 2(2):46-51.
• Saral Ö, Kılıçarslan M, Şahin H, Yıldız O, Dinçer B. Evaluation of antioxidant activity of bee products of different bee races in Turkey. Turkish Journal of Veterinary and Animal Sciences. 2019;43(4):441 - 447.
• Sawicki T, Starowicz M, Kłębukowska L, Hanus P. The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products. Molecules (Basel, Switzerland). 2022; 27(4):1301.
• Sidor E, Miłek M, Tomczyk M, Dżugan M. Antioxidant Activity of Frozen and Freeze-Dried Drone Brood Homogenate Regarding the Stage of Larval Development. Antioxidants (Basel). 2021: 22;10(5):639. Silici S. Chemical content and bioactive properties of drone larvae (Apilarnil). Mellifera. 2019; 19(2):14-22.
• Socha R, Habryka C, Juszczak L. Effect of propolis as additive on content of selected phenolic compounds and antioxidant activity of honey. Food Sci Technol Qual. 2016; 23, 127-139.
• Stagos D, Soulitsiotis N, Tsadila C, Papaeconomou S, Arvanitis C, Ntontos A, Karkanta F, Adamou‑Androulaki S, Petrotos K, Spandidos DA, Kouretas D, Mossialos, D. Antibacterial and antioxidant activity of different types of honey derived from Mount Olympus in Greece. International Journal of Molecular Medicine. 2018; 42(2):726-734.
• Stanciu OG, Marghitas LA, Dezmirean D, Campos MG. A comparison between the mineral content of flower and honeybee collected pollen of selected plant origin (Helianthus annuus L. and Salix sp.). Rom Biotechnol Lett, 2011; 16(4):6291-6296.
• Velasquez R, Giordano A, Valenzuela LM, Montenero G. Combined antioxidant capacity of Chilean bee hive products using mixture design methodology. LWT -Food Science and Technology. 2022; 155, 1
• Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Functional properties of honey, propolis, and royal jelly. J Food Sci. 2008; 73(9):117-24.
• Wilczynska, A. Phenolic content and antioxidant activity of different types of Polish honey-A short report. Pol J Food Nutr Sci. 2010; 60, 309-313.
• Zuluaga C, Serrato, JC, Quicazan MC. Chemical, Nutritional and Bioactive Characterization of Colombian Bee-Bread. Chemical engineering transactions, 2015; 43:175-180.
• Zuluaga CM, Serratob JC, Quicazana MC. Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chem Eng Trans. 2015; 43, 175–180.