Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021Scopus SJRQ3/r/bayburt/13572
  Honey: Determination of volatile compounds, antioxidant and antibacterial activities

  Karlidag, Semiramis; Keskin, Merve; Bayram, Sinan; Mayda, Nazlı; Ozkok, Aslı

  Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g–1 and 73.90 mg GAE 100 g–1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.

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  AtıfScopus5·WoS3·OpenAlex7

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• MakaleYalnız künye2020Scopus SJRQ2/r/bayburt/11950
  Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

  Mayda, Nazlı; Özkök, Aslı; Ecem Bayram, Nesrin; Gerçek, Yusuf Can; Sorkun, Kadriye

  This study aims to determine the plant sources, fatty acid composition, total phenolic-flavonoid content, antioxidant capacity, and elemental profile of bee pollen (BP) and bee bread (BB) samples from the same bee hive in different locations. 31 families and 71 species were determined by pollen analysis of BP and BB samples. Pollen frequencies in BB samples were generally similar or less than in BP. Total phenolic varied from 8.26 ± 0.299 to 43.42 ± 0.779 mg GAE/g, and total flavonoid ranged from 1.81 ± 0.040 to 4.44 ± 0.125 mg QE/g. ABTS and DDPH assays indicated that the samples have good antioxidant activity. Samples showed a protein content ranging from 17.6 to 22.2% while the total fatty acid was between 60.27 and 86.49%. The elemental analysis showed that all samples were rich in essential minerals. As a result, total protein, total fatty acids, moisture content and antioxidant capacity of BB samples were found to be lower than those of BP samples from the same hive. In spite of these data, it is necessary to work with more detailed and more samples to be able to say which bee product (bee pollen or bee bread) has superior properties as functional food.

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  AtıfScopus154·WoS143·OpenAlex172

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