Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-07-18 DOI:10.1007/s00217-024-04597-7

Zehra Can, Betül Gıdık, Yakup Kara, Sevgi Kolaylı

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Abstract

The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins.

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通过化学计量分析（PCA 和 HCA）确定土耳其不同地区蜜蜂面包的抗氧化活性和酚含量

这项研究的目的是评估来自土耳其不同地区的蜜蜂面包样品的抗氧化活性和酚类化合物。这项研究采用了化学计量学技术，特别是主成分分析法（PCA）和分层聚类算法（HCA），对蜜蜂面包中抗氧化活性和酚类化合物的所有数据进行了全面分析。其主要目的是揭示基于地理来源的蜜蜂面包样品之间的潜在聚类模式。结果显示，蜜蜂面包样本的总酚类化合物含量（TPC）在 4.393 至 14.917 毫克 GAE/g dw 之间，总类黄酮含量（TFC）在 0.681 至 3.504 毫克 QE/g dw 之间。其他酚类化合物在蜜蜂面包样品中的比例各不相同。这项研究表明，PCA 化学计量学方法成功地应用于评估来自土耳其不同地区的蜜蜂面包样品的抗氧化活性和酚类化合物。结果表明，根据地理来源对蜜蜂面包样品进行了有效的聚类。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.