Trabzon Kestane Poleni: Fizikokimyasal, Biyoaktif ve Mikrobiyolojik Özellikleri
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mevlüt AKÇURA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Arı poleni, bal arıları tarafından toplanan çiçek polenlerinin, nektar ve arı salgılarıyla karıştırılması sonucu oluşan önemli bir arı ürünüdür. Zengin içeriği nedeniyle günümüzde fonksiyonel gıda olarak kabul edilmektedir. Bu çalışmada Trabzon İli’nin üç farklı bölgesinden (Of, Maçka, Esiroğlu) toplanan kestane polen örneklerinin fizikokimyasal (nem, kül, pH), biyoaktif (toplam fenolik, flavonoid, antioksidan) ve mikrobiyolojik (toplam mezofilik aerobik bakteri, toplam maya/küf sayısı) yönden incelemeleri yapılmıştır. Yapılan analizler sonucunda örneklerdeki nem miktarı %7.95-8.93 arasında, kül miktarı %2.95-3.23 arasında, pH aralığı ise 5.30-5.33 olarak tespit edilmiştir. En yüksek protein içeriği %19.60 oranında Esiroğlu örneğinden elde edilmiştir. Toplam fenolik-flavonoid madde miktarı sırasıyla 18.55 mg GAE/g, 11.23 mg QE/g değerleri ile yine en yüksek oranda Esiroğlu örneğinde teşhis edilmiştir. Örneklerin antioksidan kapasiteleri 74.86-83.43 µM Trolox E/g aralığında tanımlanmıştır. Toplam mezofilik aerobik bakteri ve maya/küf sayısı açısından mikrobiyal yükleri incelenen örneklerin kalite kriterlerine uygun olduğu sonucuna varılmıştır. Genel değerlendirmelere bakıldığında, sağlık üzerindeki potansiyel etkileri ile bilinen arı poleninin, yüksek antioksidan özellikleri ile çeşitli gıda ürünlerinin üretiminde fonksiyonel bir gıda katkı maddesi olarak kullanılabileceği sonucuna varılabilir.
Bee pollen is an important bee product formed by mixing flower pollen collected by honeybees with nectar and bee secretions. Due to its rich content, it is accepted as a functional food today. In this study, the physicochemical (moisture, ash, pH), bioactive (total phenolic, flavonoid, antioxidant) and microbiological (total mesophilic aerobic bacteria, total yeast/mold) properties of chestnut pollen samples collected from three different regions of Trabzon Province (Of, Maçka, Esiroğlu) were investigated. As a result of physicochemical analyzes, the moisture content of the samples was between 7.95-8.93%, the ash content was between 2.95-3.23%, and the pH range was 5.30-5.33%. The highest protein content of 19.60% was obtained from Esiroğlu sample. The highest amount of total phenolic-flavonoid substance was detected in Esiroğlu sample, with values of 18.55 mg GAE/g and 11.23 mg QE/g, respectively. The antioxidant capacities of the samples were defined in the range of 74.86-83.43 µM Trolox E/g. It was concluded that the microbial load variability of the samples examined in terms of total mesophilic aerobic bacteria and yeast/mold counts in accordance with the quality criteria. Finally, it can be concluded that bee pollen, with its well-known healing potentials, could be used as a food additive in relevant products based on its attribute as a strong antioxidant and on its bioaccessibility.
Bee pollen is an important bee product formed by mixing flower pollen collected by honeybees with nectar and bee secretions. Due to its rich content, it is accepted as a functional food today. In this study, the physicochemical (moisture, ash, pH), bioactive (total phenolic, flavonoid, antioxidant) and microbiological (total mesophilic aerobic bacteria, total yeast/mold) properties of chestnut pollen samples collected from three different regions of Trabzon Province (Of, Maçka, Esiroğlu) were investigated. As a result of physicochemical analyzes, the moisture content of the samples was between 7.95-8.93%, the ash content was between 2.95-3.23%, and the pH range was 5.30-5.33%. The highest protein content of 19.60% was obtained from Esiroğlu sample. The highest amount of total phenolic-flavonoid substance was detected in Esiroğlu sample, with values of 18.55 mg GAE/g and 11.23 mg QE/g, respectively. The antioxidant capacities of the samples were defined in the range of 74.86-83.43 µM Trolox E/g. It was concluded that the microbial load variability of the samples examined in terms of total mesophilic aerobic bacteria and yeast/mold counts in accordance with the quality criteria. Finally, it can be concluded that bee pollen, with its well-known healing potentials, could be used as a food additive in relevant products based on its attribute as a strong antioxidant and on its bioaccessibility.
Açıklama
Anahtar Kelimeler
Polen|Toplam Fenolik ve Flavonoid|Mezofilik|Maya/küf|Pollen|Total Phenolic and Flavonoid|Mesophilic|Yeast/mold
Kaynak
Türk Tarım ve Doğa Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
4
