Characterization of Anatolian Bee Breads by Principal Component Analysis Based on Their Physicochemical and Chemical Characteristics

Yıl 2022, Cilt: 5 Sayı: 1, 14 - 26, 30.06.2022

Zeynep Kalaycıoğlu

https://doi.org/10.35206/jan.1106043

Cited By: 2

Öz

Bee bread is a fermented bee product which is the mixture of pollen and honey. This substance is actually the main source of food for honey-bee workers. Due to its rich therapeutic properties, bee bread has gained an increasing interest for human consumption in recent years. The purpose of this study was to compare the physicochemical characteristics and chemical composition of bee bread samples collected from seven different regions in Anatolia. Various measurements such as pH, electrical conductivity, colour, colour intensity, and optical density were performed. Together with the mentioned, the content of moisture, ash, total protein, and free acidity were analyzed. Principal component analysis (PCA) was applied to analyze results in order to classify the bee breads from different regions. This study contributes to the chemical and physicochemical knowledge of this scarcely explored natural bee-product.

Anahtar Kelimeler

bee bread, perga, PCA, total protein content, colour analysis, free acidity

Anadolu Arı Ekmeklerinin Fizikokimyasal ve Kimyasal Özelliklerine Dayalı Temel Bileşen Analizi ile Karakterizasyonu

Öz

Arı ekmeği, polen ve bal karışımı olan fermente bir arı ürünüdür. Bu madde aslında bal arısı işçilerinin ana besin kaynağıdır. Arı ekmeği, zengin tedavi edici özelliklerinden dolayı son yıllarda insan tüketiminde artan bir ilgi görmektedir. Bu çalışmanın amacı, Anadolu'nun yedi farklı bölgesinden toplanan arı ekmeği örneklerinin fizikokimyasal özelliklerini ve kimyasal bileşimini karşılaştırmaktır. pH, elektriksel iletkenlik, renk, renk yoğunluğu ve optik yoğunluk gibi çeşitli ölçümler yapılmıştır. Bunlarla birlikte nem, kül, toplam protein ve serbest asit içeriği analiz edildi. Farklı bölgelerden arı ekmeklerini sınıflandırmak için sonuçları analiz etmek için temel bileşen analizi (PCA) uygulanmıştır. Bu çalışma, nadiren keşfedilen bu doğal arı ürününün kimyasal ve fizikokimyasal bilgisine katkıda bulunmaktadır.

Anahtar Kelimeler

Arı ekmeği, Perga, Total protein miktarı, Renk analizi, Serbest asitlik

Kaynakça

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