Arı Ekmeğinin Fizikokimyasal, Biyokimyasal ve Duyusal Karakterizasyonu

Yıl 2024, Cilt: 24 Sayı: 2, 299 - 310

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

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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Teşekkür

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.

Kaynakça

• Anonymous, 1990. Association of Official Analytical Chemists (AOAC). Official Methods of Analysis (15th edition). Arlington: Association of Official Analytical Chemists, Inc.
• Anđelković B, Jevtić G, Mladenović M, Marković J, Petrović M, Nedić N. Quality of pollen and honey bee bread collected in spring. Journal of Hygieic Engineering and Design. 2016; 275-277.
• AOAC. 2005. Official Methods of Analysis. 18th edn. Association of Official Analytical Chemists. Arlington, VA, USA
• Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 2004;52(26): 7970-7981,. https://doi.org/10.1021/jf048741x
• Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. Characterization of nutty flavor in Cheddar cheese. Journal of Dairy Science, 2004; 87(7): 1999-2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X
• Aylanc V, Falcão SI, Ertosun S, Vilas-Boas M. From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science and Technology, 2021a; 109, 464-481.
• 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. Journal of Food Science and Technology. 2017; 54 (13): 4205–4212 https://doi.org/10.1007/s13197-017-2889-9.
• Bakour M, Fernandes Â, Barros L, Sokovic M, Ferreira I C. Bee bread as a functional product: Chemical composition and bioactive properties. 2019; LWT, 109; 276-282.
• Bayram NE, Gercek YC, Çelik S, Mayda N, Kostić AŽ, Dramićanin AM, et al. Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin–similarities and differences. Arabian Journal of Chemistry. 2021; 14(3): 103004.
• Čeksterye V, Kurtınaıtıene B, Venskutonis PR, Pukalskas A, Kazernavıcıute R, Balzekas J. Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products. Czech Journal of Food Sciences. 2016; 34(2): 133–142, https://doi.org/10.17221/312/2015-CJFS.
• Chang, CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis. 2002; 10(3): 178-182.
• Dranca F, Ursachi F, Oroian M. Bee bread: Physicochemical characterization and phenolic content extraction optimization. Foods. 2020; 9(10), 1358. https://doi.org/10.3390/foods9101358.
• Ekici T, Gölgeli A. Geleneksel ve Tamamlayıcı Tıpta Apiterapi. Sağlık Bilimleri Dergisi, 2021;30(2): 200-203, https://doi.org/10.34108/eujhs.654811.
• Eva I, Miroslava K, Helena F, Jana P, Jana H, Valerii B, et al. Bee bread-perspective source of bioactive compounds for future. Potravinarstvo, 2015; 9. 1337-0960
• Gilliam M. Microbiology of pollen and bee bread: the yeasts. Apidologie, 1979; 10(1): 43-53.
• Habryka C, Kruczek M, Drygaś B. Bee products used in apitherapy. World Scientific News. 2016; (48): 254-258.
• Hazir, M. Kurşun asetatla oluşturulan anemi ve hepatoksisiteye karşı arı ekmeğinin (Perga) etkisi, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Master's thesis, Kayseri, 2019. (Erişim tarihi: 18.11.2020), https://tez.yok.gov.tr/UlusalTezMerkezi/tezDetay.
• Ismail W I W, Hussin N N, Mazlan S N F, Hussin N H, Radzi M N F M. Physicochemical analysis, antioxidant and anti proliferation activities of honey, propolis and beebread harvested from stingless bee. In IOP Conference Series: Materials Science and Engineering, 2018; Vol. 440: p. 012048). IOP Publishing.
• Ivanišová E, Kačániová M, Frančáková H, Petrová J, Hutková J, Brovarskyi V, Musilová J. Bee bread-perspective source of bioactive compounds for future. Slovak Journal of Food Sciences/Potravinarstvo, 2015; 9(1); 592-598.
• Kaplan, M, Karaoglu Ö, Eroglu N, Silici S. Fatty acid and proximate composition of bee bread. Food technology and Biotechnology. 2016; 54(4): 497-504, https://doi.org/ 10.17113/ft b.54.04.16.4635
• Karaman MR, Artık N, Küçükersan K, Halıcı Z, Çelik M. Sağlıklı beslenme ve apiterapi için değerli bir arı ürünü: Perga (bee bread). Gıda 2000 Gıda Teknoloji ve Tarım Dergisi. 2017; 180: 1-10.
• Karataş F,Şerbetçi Z. Arı polenlerindeki adrenalin ve noradrenalin miktarlarının HPLC ile belirlenmesi. Fırat Üniversitesi Fen ve Mühendislik Bilimleri Dergisi. 2008; 20(3): 419-422.
• Karlıdağ S, Keskin M, Keskin Ş, Özkök A, Karabulut E, Akyol A, Yılmaz İ. Doğal Ve Fermente Polenin Biyokimyasal Karakterizasyonu. İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi. 2021; 9(3), 1094-1104. https://doi.org/10.33715/inonusaglik.946157.
• Khalifa S A, Elashal M, Kieliszek M, Ghazala N E, Farag M A, Saeed A, et al. Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology. 2020; 97: 300-316. https://doi.org/10.1016/j.tifs.2019.08.021.
• Kaškonienė V, Venskutonis P R, Čeksterytė V. Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania. Food Chemistry. 2008; 111(4): 988-997, https://doi.org/10.1016/j.foodchem.2008.05.021.
• Kocot J, Kiełczykowska M, Luchowska-Kocot D, Kurzepa J, Musik I. Antioxidant potential of propolis, bee pollen, and royal jelly: Possible medical application. Oxidative Medicine and Cellular Longevity. 2018, https://doi.org/10.1155/2018/7074209.
• Kutlu N, Gercek YC, Bayram NE. The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics. Chemistry & Biodiversity. 2023; 20, e202200962, https://doi.org/10.1002/cbdv.202200962.
• Küçük Z, Celenk S, Daşkin R, Ünal TT. Botanical composition of pollen collected by Apis mellifera L. from Uludağ, northwest Türkiye. Grana, 2024; 63(2): 172-184.
• Mărgăoan R, Cornea-Cipcigan M, Topal E, Kösoğlu M. Impact of fermentation processes on the bioactive profile and health-promoting properties of bee bread, mead and honey vinegar. Processes. 2020; 8(9): 1081, https://doi.org/10.3390/pr8091081.
• Mayda N. Arı poleni ve arı ekmeğinin palinolojik, kimyasal ve antioksidan kapasitelerinin belirlenmesi. Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Master's thesis, Ankara, 2019 (Erişim tarihi: 18.11.2020), https://tez.yok.gov.tr/UlusalTezMerkezi/tezDetay.
• Mayda N, Özkök A, Ecem-Bayram N, Gerçek Y C, Sorkun K. Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization. 2020; 14: 1795-1809.
• Meilgaard MC, Carr BT, Civille GV. Sensory Evaluation Techniques. CRC press. 1999.
• Mohammad SM, Mahmud-Ab-Rashid NK, Zawawi N. Stingless bee-collected pollen (bee bread): Chemical and microbiology properties and health benefits. Molecules. 2021; 26(4): 957, https://doi.org/10.3390/molecules26040957.
• Mutsaers M, Blitterswijk HV, Leven L, Kerkvliet J, Waerdt, J. (2005). Bee products. Agrodok, 42. National Nutrition Council Bee and Bee Products Scientific Commission Report. Ministry of Health, General
• Directorate of Public Health (Ulusal Beslenme Konseyi Arı ve Arı Ürünleri Bilim Komisyonu Raporu) Sağlık Bakanlığı, Halk Sağlığı Genel Müdürlüğü, Sağlık Bakanlığı Yayın No 1227) Ankara, 2022.
• Özer S. Ratlarda Deneysel Kolit Modelinde Arı Ekmeğinin Etkisi, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Master's thesis, Kayseri, 2019, (Erişim tarihi: 18.11.2020), https://tez.yok.gov.tr/UlusalTezMerkezi/tezDetay.
• Özparlak H, Zengin G, Ceylan R. Ereğli (Konya, Türkiye) Bölgesinden Bal Arılarının Topladığı Polenin Etanol Ekstraktının Antioksidan ve in Vitro Bazı Enzim İnhibitör Aktiviteleri. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi. 2017 43(2): 163-173.
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 1999; 26(9-10): 1231-1237, https://doi.org/10.1016/S0891-5849(98)00315-3.
• Kolayli S, Okumus-Yukunc G, Kara Y, Demir-Kanbur E, Can Z, Ozkok A, et al. Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties. Journal of Apicultural Research. 2024; 1-15. https://doi.org/10.1080/00218839.2024.2352319.
• Silici S. Arı poleni ve arı ekmeği. Uludağ Arıcılık Dergisi. 2015; 14(2), 99-105, https://doi.org/10.31467/uluaricilik.376901.
• Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture. 1965; 16(3), 144-158.
• Soykan-Çiftci Z. Arı ekmeğinin (Perga)nin bileşimi ve aromatik özellikleri, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Master's thesis, Ankara, 2022. (Erişim tarihi: 26.02.2024), https://tez.yok.gov.tr/UlusalTezMerkezi/tezDetay.
• Starowicz M, Hanus P, Lamparski G, Sawicki T. Characterizing the volatile and sensory profiles, and sugar content of beeswax, beebread, bee pollen, and honey. Molecules. 2021; 26 (11):, 3410, https://doi.org/10.3390/molecules26113410.
• Ulusoy E, Kolayli S. Phenolic composition and antioxidant properties of Anzer bee pollen. Journal of Food Biochemistry. 2014; 38(1), 73-82, https://doi.org/10.1111/jfbc.12027.
• Urcan A, Marghtaş LA, Dezmirean DS, Bobış O, Bonta V, Mureşan CI, et al. Chemical composition and biological activities of beebread-review. Bulletin of the university of agricultural sciences & veterinary medicine Cluj-Napoca. Animal Science & Biotechnologies, 2017; 74(1): 1843-5262, https://doi.org/10.15835/buasvmcn-asb:12646.
• Urcan AC, Criste AD, Dezmirean DS, Mărgăoan R, Caeiro A, Graça Campos M. Similarity of data from bee bread with the same taxa collected in India and Romania. Molecules. 2018; 23 (10): 2491, https://doi.org/10.3390/molecules23102491.
• Waykar B, Alqadhi YA. Beekeeping and bee products; Boon for human health and wealth. Indian Journal of Pharmaceutical and Biological Research. 2016; 4(3), 20-27, https://doi.org/10.30750/ijpbr.4.3.4.
• Zhou J, Qi Y, Ritho J, Zhang Y, Zheng X, Wu L, Sun L. Flavonoid glycosides as floral origin markers to discriminate of unifloral bee pollen by LC–MS/MS. Food Control. 2015; 57: 54-61.
• Zuluaga CM, Serratob JC, Quicazana MC. Chemical, nutritional and bioactive characterization of Colombian bee-bread. Chemical Engineering. 2015; 43: 175-180, https://doi.org/ 10.3303/CET1543030.