ArticleFoods (Basel, Switzerland)2024
Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Bee Bread Protects Small Intestinal Mucosa and Modulates Local Redox Responses in Streptozotocin-Induced Diabetic Rats.Molecular nutrition & food research · 2026Article
- Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- A novel green synthesis of gold nanoparticles using Syrian bee bread extract: phytochemical analysis, characterization, antimicrobial activity and biocompatibility.BMC complementary medicine and therapies · 2026Article
- Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity.Food science & nutrition · 2026Article
- From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-EnrichedACS omega · 2026Article
- Phenolic Composition and Antioxidant Properties of Bee Bread Collected in Three Consecutive Beekeeping Seasons in Poland.Molecules (Basel, Switzerland) · 2026Article
- Antiprotozoal Effects ofPathogens (Basel, Switzerland) · 2025Article
- Preparation of flavonoids fromFood chemistry: X · 2025Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread samples collected from the Ardahan province of Türkiye. The highest total phenolic, total flavonoid, and DPPH values in bee bread samples were determined as 18.35 mg GAE/g, 2.82 mg QE/g, and 3.90 mg TEAC/g, respectively. Among phenolic compounds, gallic acid had the highest value at 39.97 µ/g. While all essential amino acids except tryptophan were detected in the samples, aspartic acid was the most dominant, followed by pyrroline and glutamic acid. Among sugars, fructose was seen at the highest level. Succinic acid, among organic acids, had the highest amount at 73.63 mg/g. Finally, all the data were subjected to a principal components analysis (PCA). Bee bread samples were grouped according to the analysis results of the districts they were collected from. This study provides information about the bioactive components and some chemical properties of bee bread, a natural product that has been the subject of recent research. It also contains essential data for future functional food production.
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