Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics
Öz
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.
Anahtar Kelimeler
bee bread, perga, PCA, total protein content, colour analysis, free acidity
Kaynakça
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