Abstract
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.
Highlights
Bee bread is a health-oriented bee product rich in nutritional value (Kieliszek et al, 2018)
Muğla bee bread samples, which have the highest content in terms of total phenolic and total flavonoids, were determined to be the highest in terms of total antioxidant activity compared to other bee bread samples
A comparison of the bee breads for total phenolic, total flavonoid and antioxidant based on the provinces where they were collected clearly demonstrated that Muğla1, Muğla2 and Muğla4 bee bread samples had higher content than Van, Kırşehir and Sivas samples
Summary
Bee bread is a health-oriented bee product rich in nutritional value (Kieliszek et al, 2018). Bees produce this product by combining the pollen with their digestive enzymes and placing them in the comb cells (Vásquez & Olofsson, 2009). The composition varies depending on its botanical origin and seasonal conditions (Baltrušaitytė et al, 2007). It is the main food for larvae and young bees producing royal jelly in the hive. The nutritional value of bee bread is higher than bee pollen It is a more digestible food due to its high
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