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

Zeynep Kalaycıoğlu

doi:10.35206/jan.1106043

EN TR

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

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.

Keywords

bee bread , perga , PCA , total protein content , colour analysis , free acidity

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

Öz

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.

Anahtar Kelimeler

Arı ekmeği , Perga , Total protein miktarı , Renk analizi , Serbest asitlik

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Zeynep Kalaycıoğlu ^*
0000-0002-0967-0997
Türkiye

Yayımlanma Tarihi

30 Haziran 2022

Gönderilme Tarihi

19 Nisan 2022

Kabul Tarihi

28 Haziran 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 5 Sayı: 1

DOI

https://doi.org/10.35206/jan.1106043

IZ

https://izlik.org/JA86HJ79MF

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

1.Kalaycıoğlu Z. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. Journal of Apitherapy and Nature. 2022;5(1):14-26. doi:10.35206/jan.1106043

Chicago

Kalaycıoğlu, Zeynep. 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.

EndNote

Kalaycıoğlu Z (01 Haziran 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

[1]Z. Kalaycıoğlu, “Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics”, Journal of Apitherapy and Nature, c. 5, sy 1, ss. 14–26, Haz. 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 (01 Haziran 2022): 14-26. https://doi.org/10.35206/jan.1106043.

JAMA

1.Kalaycıoğlu Z. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. Journal of Apitherapy and Nature. 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, c. 5, sy 1, Haziran 2022, ss. 14-26, doi:10.35206/jan.1106043.

Vancouver

1.Zeynep Kalaycıoğlu. Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics. Journal of Apitherapy and Nature. 01 Haziran 2022;5(1):14-26. doi:10.35206/jan.1106043