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Journals / Veterinary Journal of Mehmet Akif Ersoy University / 2026 / Volume: 8 Issue: 2

Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey

Nilay Keyvan(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ)0000-0002-6717-2793
Melike Sultan Usluer(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0002-9391-2839
Muhammet Mükerrem Kaya(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0002-7781-5342
Hatice Ahu Kahraman(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0001-6600-239X
Hidayet Tutun(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0001-9512-8637
Erhan Keyvan(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0002-2981-437X
Pages
125–129
Publication Date
2023-08-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The DPPH assay results indicated that the water-soluble extract of bee bread (1 mg/mL) had a scavenging activity of 3.40±2.99%.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pollen grains, honey, and lactic acid bacteria are combined to make bee bread, which serves as the hive's primary source of nutrition.
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Key Findings & Data:This study evaluated a Turkish bee bread concerning the total phenolic content, antiradical, and antimicrobial activity against Bacillus cereus, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium.
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Conclusion & Impact:The DPPH assay results indicated that the water-soluble extract of bee bread (1 mg/mL) had a scavenging activity of 3.40±2.99%.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antiradical activity · bee bread · bee products

Abstract

Pollen grains, honey, and lactic acid bacteria are combined to make bee bread, which serves as the hive's primary source of nutrition. This study evaluated a Turkish bee bread concerning the total phenolic content, antiradical, and antimicrobial activity against Bacillus cereus, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium. The Folin-Ciocalteu method was applied to determine the total phenolic content (TPC) in bee bread's aqueous extracts and DPPH was used to assess the extract's radical scavenging activity. The extract's antibacterial activity on foodborne bacteria were evaluated using minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The current study determined the TPC of bee bread to be 24.45 ± 3.75 g of GAE/mg. The DPPH assay results indicated that the water-soluble extract of bee bread (1 mg/mL) had a scavenging activity of 3.40±2.99%. In this study, the bee bread extract's antibacterial effect on S. aureus, E. coli, S. Typhimurium, and B. cereus in various concentrations (6.25 to 25 mg/mL). The bee bread contains phenolic compounds and showed antiradical activity. Also, it has antibacterial activity on all of the tested bacteria. This research contributes to the knowledge of the bioactive properties of this unexplored natural material.

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Cite This Article

Keyvan, N., Usluer, M. S., Kaya, M. M., Kahraman, H. A., Tutun, H., Keyvan, E. (2023). Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey. Veterinary Journal of Mehmet Akif Ersoy University, Volume: 8 Issue: 2, 125–129. https://doi.org/10.24880/maeuvfd.1278378

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