Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Çobanoğlu D. N., Şeker M. E., Temizer İ. K., ERDOĞAN A.

Chemistry and Biodiversity, vol.20, no.3, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 3
  • Publication Date: 2023
  • Doi Number: 10.1002/cbdv.202201124
  • Journal Name: Chemistry and Biodiversity
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Keywords: Bee bread, melissopalynological analysis, botanical origin, carotenoids, phenolic compounds, antioxidant activity
  • Manisa Celal Bayar University Affiliated: No

Abstract

Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH⋅, and ABTS⋅+ values were varied between 5.6–10.00 mg GAE/g DW, 1.2–4.3 mg QE/g DW, 1.2–5.5 mg TEAC/g DW, and 2.6–15.4 mg TEAC/g DW, respectively.