{"title":"Investigation of phenolic compounds and antioxidant properties in honey, pollen and propolis according to regional and <i>Apis mellifera</i> genotypes.","authors":"Semiramis Karlıdağ","doi":"10.29219/fnr.v69.12234","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>Honey, bee pollen and propolis are natural apicultural products whose chemical composition and biological activities are influenced by the floral characteristics of the regions in which they are produced. In this study, the phenolic profiles and antioxidant properties of honey, pollen and propolis samples collected from two distinct altitudinal zones (Yamadağ and Battalgazi) and derived from two different bee genotypes (<i>Apis mellifera caucasica</i> and <i>Apis mellifera carnica</i>) were systematically compared.</p><p><strong>Methods: </strong>The phenolic content of the ethanol extracts was quantified in terms of total phenolic content (TPC) and total flavonoid content (TFC). The phenolic composition was identified using HPLC-PDA (high-performance liquid chromatography - photodiode array detector), calibrated with 26 phenolic standards. The antioxidant activity was assessed using the ferric-reducing antioxidant power (FRAP) assay and diphenylpicrylhydrazyl radical scavenging activity.</p><p><strong>Results: </strong>The findings of this study demonstrate that both regional flora and bee genotype significantly affect the phenolic composition and antioxidant capacities of these bee products. Specifically, <i>A. m. carnica</i> was found to be more influential for pollen production, while <i>A. m. caucasica</i> exhibited greater significance in propolis. Furthermore, the results highlighted that, in terms of phenolic content and antioxidant potential, propolis exhibited approximately 300 times the richness of honey and 20 times the richness of pollen.</p><p><strong>Conclusion: </strong>Thus, the phenolic composition and antioxidant activity of bee products vary depending on factors such as regional flora, bee genotype and geographical location.</p>","PeriodicalId":12119,"journal":{"name":"Food & Nutrition Research","volume":"69 ","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12320770/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Nutrition Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.29219/fnr.v69.12234","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Objective: Honey, bee pollen and propolis are natural apicultural products whose chemical composition and biological activities are influenced by the floral characteristics of the regions in which they are produced. In this study, the phenolic profiles and antioxidant properties of honey, pollen and propolis samples collected from two distinct altitudinal zones (Yamadağ and Battalgazi) and derived from two different bee genotypes (Apis mellifera caucasica and Apis mellifera carnica) were systematically compared.
Methods: The phenolic content of the ethanol extracts was quantified in terms of total phenolic content (TPC) and total flavonoid content (TFC). The phenolic composition was identified using HPLC-PDA (high-performance liquid chromatography - photodiode array detector), calibrated with 26 phenolic standards. The antioxidant activity was assessed using the ferric-reducing antioxidant power (FRAP) assay and diphenylpicrylhydrazyl radical scavenging activity.
Results: The findings of this study demonstrate that both regional flora and bee genotype significantly affect the phenolic composition and antioxidant capacities of these bee products. Specifically, A. m. carnica was found to be more influential for pollen production, while A. m. caucasica exhibited greater significance in propolis. Furthermore, the results highlighted that, in terms of phenolic content and antioxidant potential, propolis exhibited approximately 300 times the richness of honey and 20 times the richness of pollen.
Conclusion: Thus, the phenolic composition and antioxidant activity of bee products vary depending on factors such as regional flora, bee genotype and geographical location.
期刊介绍：
Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers.
Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including:
* Associations and effects of foods and nutrients on health
* Dietary patterns and health
* Molecular nutrition
* Health claims on foods
* Nutrition and cognitive functions
* Nutritional effects of food composition and processing
* Nutrition in developing countries
* Animal and in vitro models with clear relevance for human nutrition
* Nutrition and the Environment
* Food and Nutrition Education
* Nutrition and Economics
Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition.
The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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