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

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dc.contributor.authorErgun, Hacer
dc.contributor.authorTaner, Gökçe
dc.contributor.authorCinar, Aycan
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2026-02-08T15:11:01Z
dc.date.available2026-02-08T15:11:01Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractBee 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 m ter (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. © 2024 Bursa Uludag University. All rights reserved.
dc.identifier.doi10.31467/uluaricilik.1522990
dc.identifier.endpage310
dc.identifier.issn1303-0248
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85209910935
dc.identifier.scopusqualityQ3
dc.identifier.startpage299
dc.identifier.trdizinid1281655
dc.identifier.urihttps://doi.org/10.31467/uluaricilik.1522990
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1281655
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5172
dc.identifier.volume24
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherBursa Uludag University
dc.relation.ispartofUludag Aricilik Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzScopus_KA_20260207
dc.subjectBee Bread
dc.subjectBioactivity
dc.subjectPhysicochemical Characterization
dc.subjectSensory Properties
dc.subjectVolatile Compounds
dc.titlePHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TURKiYE) REGION
dc.title.alternativeTiirkiye'de Bursa bolgesinde An Ekmeginin Fizikokimyasal, Biyokimyasal ve Duyusal Karakterizasyonu
dc.typeArticle

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