Arı Ekmeğinin Fizikokimyasal, Biyokimyasal ve Duyusal Karakterizasyonu

Year 2024, , 299 - 310, 18.11.2024

Hacer Ergün , Gökçe Taner , Aycan Yiğit Çınar , Yonca Karagül Yuceer

https://doi.org/10.31467/uluaricilik.1522990

Abstract

Arılar tarafından toplanan polen, çeşitli enzimler ve bal ile karıştırılarak petek gözlerinde depolanır ve burada fermantasyona uğrar. Bu süreç sonunda anaerobik laktik fermantasyon ürünü olan arı ekmeği oluşur. Sonuçta arı ekmeği; işçi arıların topladıkları poleni, salgıladıkları nektar ve özel enzimlerle karıştırıp, petek hücrelerinde paketleyip depoladıkları değerli bir besin maddesidir. Arı ekmeği, yüksek protein içeriği, antioksidanlar, fenolik bileşikler, vitamin ve mineraller ile sağlığa birçok faydalı etkisi olan ve son yıllarda değeri keşfedilmeye başlanan önemli bir arı ürünüdür. Bu çalışmanın amacı, Bursa ve çevresinden temin edilen arı ekmeği örneğinin fiziksel, kimyasal özellikleri ve aroma maddelerinin incelenmesidir. Bu çalışmada kül, nem, yağ, protein, antioksidan aktivite, toplam fenolik madde, toplam flavonoid madde ve aroma analizleri gerçekleştirilmiştir. Aroma bileşenlerinin tanımlanması ve yüzde oranlarının belirlenmesi, SPME tekniği kullanılarak GC-MS cihazında yapılmıştır. Arı ekmeğinin nem içeriği %17.89, kül içeriği %2.53, ham yağ içeriği %9.16, ham protein içeriği ise %19.06 olarak tespit edilmiştir. Toplam fenolik madde miktarı 9.91 mg GAE/g, toplam flavonoid madde miktarı 0.32 mg QE/g, CUPRAC aktivitesi 12.97 mg Trolox/g ve TEAC aktivitesi 0.55 mM Trolox/mL olarak belirlenmiştir. Sonuçlar literatürdeki diğer çalışmaları desteklemektedir. Parametreler arasındaki anlamlı farklılığın, arı ekmeğinin elde edildiği yer, iklim, bitki örtüsü, toplama zamanı ve toplama yöntemi gibi faktörlerden kaynaklandığı düşünülmektedir.

Keywords

Arı Ekmeği, Fizikokimyasal Karakterizasyon, Biyoaktivite, Uçucu Bileşikler, Tanımlayıcı Duyusal Analiz

PHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TÜRKİYE) REGION

Abstract

Bee bread, also known as perga, is a product created through anaerobic lactic fermentation, meticulously crafted by bees. Worker bees mix collected pollen with nectar and their specialized enzymes, then pack and store this nutrient-dense substance in honeycomb cells. Bee bread is highly esteemed as a valuable food source due to its rich protein content, antioxidants, phenolic compounds, vitamins, and minerals. Its health benefits have been increasingly recognized in recent years. This study aims to investigate the physical and chemical properties, as well as the aroma constituents, of bee bread samples sourced from Bursa and its surrounding areas. The analysis includes measurements of moisture content (17.89%), ash (2.53%), crude fat (9.16%), and crude protein (19.06%). Additionally, total phenolic content was determined 9.91 mg gallic acid equivalent per gram (mg GA/g), total flavonoid content at 0.32 mg quercetin equivalent per gram (mg QE/g), CUPRAC activity at 12.97 mg Trolox equivalent per gram (mg Trolox/g), and TEAC activity at 0.55 mM Trolox per milliliter (mg Trolox/mL). Aromatic compounds were identified and their percentage ratios determined using Solid Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). These findings align with previous research in the field, although significant variations among parameters are noted due to factors such as geographic location, climate, vegetation, collection time, and sample collection methodology.

Keywords

Bee Bread, Physicochemical Characterization, Bioactivity, Volatile Compounds, Sensory Properties

Thanks

The authours would like to thank to Burcu Kaya, Nesrin Merve Çelebi Uzkuç, Emine Tuğçe Elmas, and Muhammed Ali Doğan for their assistance with the laboratory analyses. This research is part of the PhD thesis of Hacer Ergün.

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