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

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

Article Details

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

Authors:

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

Publisher:

Bursa Uludağ University

Main Topics:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Journal:

Uludağ Arıcılık Dergisi Vol.24 Issue 2, pp.299-310

Document Type:

Article

Publication Date:

11/2024

Document Language:

English

Document ID (Org No.):

2001331458

pISSN:

2687-5594

Keywords:

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 GAg, total flavonoid content at 0.32 mg quercetin equivalent per gram mg QEg, CUPRAC activity at 12.97 mg Trolox equivalent per gram mg Troloxg, and TEAC activity at 0.55 mM Trolox per milliliter mg TroloxmL. 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.

 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 GAg, total flavonoid content at 0.32 mg quercetin equivalent per gram mg QEg, CUPRAC activity at 12.97 mg Trolox equivalent per gram mg Troloxg, and TEAC activity at 0.55 mM Trolox per milliliter mg TroloxmL. 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.

 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 GAg, total flavonoid content at 0.32 mg quercetin equivalent per gram mg QEg, CUPRAC activity at 12.97 mg Trolox equivalent per gram mg Troloxg, and TEAC activity at 0.55 mM Trolox per milliliter mg TroloxmL. 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.

 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 GAEg, toplam flavonoid madde miktarı 0.32 mg QEg, CUPRAC aktivitesi 12.97 mg Troloxg ve TEAC aktivitesi 0.55 mM TroloxmL 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.

Article Details

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

Authors:

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

Publisher:

Bursa Uludağ University

Main Topics:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Journal:

Uludağ Arıcılık Dergisi Vol.24 Issue 2, pp.299-310

Document Type:

Article

Publication Date:

11/2024

Document Language:

English

Document ID (Org No.):

2001331458

pISSN:

2687-5594

Bee Bread

Physicochemical Characterization

Bioactivity

Volatile Compounds

Sensory PropertiesArı Ekmeği

Fizikokimyasal Karakterizasyon

Biyoaktivite

Uçucu Bileşikler

Tanımlayıcı Duyusal Analiz

Issues

Article Details

Authors: Hacer Ergün | Gökçe Taner | Aycan Yiğit Çınar | Yonca Karagül Yuceer

Publisher: Bursa Uludağ University

Main Topics: Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Journal: Uludağ Arıcılık Dergisi Vol.24 Issue 2, pp.299-310

Document Type: Article

Publication Date: 11/2024

Document Language: English

Document ID (Org No.): 2001331458

pISSN: 2687-5594

Issues

Authors:

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

Publisher:

Bursa Uludağ University

Main Topics:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Journal:

Uludağ Arıcılık Dergisi Vol.24 Issue 2, pp.299-310

Document Type:

Article

Publication Date:

11/2024

Document Language:

English

Document ID (Org No.):

2001331458

pISSN:

2687-5594