<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In order to emphasize the bioavailability of bee bread and to determine its phenolic, flavonoid content, antioxidant activity and nutritional quality, ten samples were collected from different parts of Anatolia. Seven of them were from Muğla (prominent city in terms of honey production), one was from Van representing the Eastern Anatolia region, one was from Sivas representing the Central Anatolia region and one was from Kırşehir. Ten samples were analyzed for total phenolic, flavonoid, antioxidant and moisture content, and the mixture representing ten samples were analyzed for nutritional content (carbohydrate, fat, saturated fat, fiber, protein, salt, ash, iron and zinc). Total phenolic content, flavonoid, antioxidant content and moisture content of the samples were determined as 11.90–14.77 mg GAE/g, 1.30–6.30 mg CE/g, 20.03–35.43 mg TEAC/g and 10.13–18.10%, respectively. The highest phenolic, flavonoid and antioxidant content was observed in Muğla2 samples. The study’s results were compared to results found in literature, and it was concluded that Anatolian bee bread has high antioxidant content and nutritional value, especially, in terms of carbohydrates, iron and zinc.</p></abstract>

Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present an examination of regional differences. In order to emphasize the bioavailability of bee bread and to determine its phenolic, flavonoid content, antioxidant activity and nutritional quality, ten samples were collected from different parts of Anatolia. Seven of them were from Muğla (prominent city in terms of honey production), one was from Van representing the Eastern Anatolia region, one was from Sivas representing the Central Anatolia region and one was from Kırşehir. Ten samples were analyzed for total phenolic, flavonoid, antioxidant and moisture content, and the mixture representing ten samples were analyzed for nutritional content (carbohydrate, fat, saturated fat, fiber, protein, salt, ash, iron and zinc). Total phenolic content, flavonoid, antioxidant content and moisture content of the samples were determined as 11.90–14.77 mg GAE/g, 1.30–6.30 mg CE/g, 20.03–35.43 mg TEAC/g and 10.13–18.10%, respectively. The highest phenolic, flavonoid and antioxidant content was observed in Muğla2 samples. The study’s results were compared to results found in literature, and it was concluded that Anatolian bee bread has high antioxidant content and nutritional value, especially, in terms of carbohydrates, iron and zinc.

Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread

Republic of Turkish Ministry of Agriculture and Forestry

Journal of Apicultural Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread"}

Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was...

Parameter	Result	Unit
Energy	1508	kJ/100 g
Energy	359	kcal/100 g
Fat	9.8	g/100 g
Saturated fat	4.1	g/100 g
Carbohydrate	43	g/100 g
Sugar	25	g/100 g
Fiber	12	g/100 g
Protein	19	g/100 g
Salt	0.02	g/100 g
Ash content	2.3	g/100 g
Iron (Fe)	237.65	mg/kg
Zinc (Zn)	45.87	mg/kg

Sample*	Total Phenolics (mg GAE/g)	Total Flavonoids (mg CE/g)	Total Antioxidants (mg TEAC/g)	Moisture Content (%)
Van	12.60±0.26^C	4.53±0.35^B	27.77±0.35^C	10.80±0.30^E
Kırşehir	13.30±0.36^B	3.57±0.23^C	25.30±0.10^D	10.13±0.38^F
Sivas	12.37±0.45^CD	2.57±0.40^D	23.23±0.31^E	14.33±0.31^CD
Muğla 1	14.77±0.31^A	5.03±0.42^B	32.33±0.38^B	13.80±0.35^D
Muğla 2	14.77±0.35^A	6.03±0.31^A	35.43±0.40^A	15.23±0.40^B
Muğla 3	12.50±0.36^CD	1.43±0.38^E	24.00±0.53^E	15.37±0.38^B
Muğla 4	14.43±0.25^A	6.03±0.25^A	32.30±0.35^B	14.43±0.38^C
Muğla 5	13.33±0.21^B	1.37±0.25^E	25.27±0.29^D	13.77±0.32^D
Muğla 6	11.90±0.53^D	1.30±0.26^E	20.03±1.63^F	17.57±0.31^A
Muğla 7	12.60±0.46^C	5.63±0.40^A	27.80±0.36^C	18.10±0.36^A

Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread

Article Category: Original Article

Data publikacji: 26 paź 2021

Zakres stron: 255 - 263

Otrzymano: 22 sty 2021

Przyjęty: 17 cze 2021

DOI: https://doi.org/10.2478/jas-2021-0017

Słowa kluczowe
antioxidant, bee bread, flavonoid, nutrition, phenolic

© 2021 Mehmet Beykaya et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Fig. 1

Nutritional content of Anatolian bee bread

Total flavonoids, phenolics, antioxidants and moisture content of bee bread samples

Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread

Article Category: Original Article

Data publikacji: 26 paź 2021

Zakres stron: 255 - 263

Otrzymano: 22 sty 2021

Przyjęty: 17 cze 2021

DOI: https://doi.org/10.2478/jas-2021-0017

Słowa kluczoweantioxidant, bee bread, flavonoid, nutrition, phenolic

© 2021 Mehmet Beykaya et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Fig. 1

Nutritional content of Anatolian bee bread

Total flavonoids, phenolics, antioxidants and moisture content of bee bread samples

Słowa kluczowe
antioxidant, bee bread, flavonoid, nutrition, phenolic