TY  - JOUR
AU  - Bayram, Nesrin Ecem
AU  - Gercek, Yusuf Can
AU  - Çelik, Saffet
AU  - Mayda, Nazlı
AU  - Kostić, Aleksandar Ž.
AU  - Dramićanin, Aleksandra M.
AU  - Özkök, Aslı
PY  - 2021
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S1878535221000198
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4491
AB  - In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l-asparagine (BP samples) and l-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).
PB  - Elsevier
T2  - Arabian Journal of Chemistry
T2  - Arabian Journal of Chemistry
T1  - Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences
VL  - 138
SP  - 110739
DO  - 10.1016/j.arabjc.2021.103004
ER  - 

@article{
author = "Bayram, Nesrin Ecem and Gercek, Yusuf Can and Çelik, Saffet and Mayda, Nazlı and Kostić, Aleksandar Ž. and Dramićanin, Aleksandra M. and Özkök, Aslı",
year = "2021, 2021",
abstract = "In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l-asparagine (BP samples) and l-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).",
publisher = "Elsevier",
journal = "Arabian Journal of Chemistry, Arabian Journal of Chemistry",
title = "Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences",
volume = "138",
pages = "110739",
doi = "10.1016/j.arabjc.2021.103004"
}

Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostić, A. Ž., Dramićanin, A. M.,& Özkök, A.. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. in Arabian Journal of Chemistry
Elsevier., 138, 110739.
https://doi.org/10.1016/j.arabjc.2021.103004

Bayram NE, Gercek YC, Çelik S, Mayda N, Kostić AŽ, Dramićanin AM, Özkök A. Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. in Arabian Journal of Chemistry. 2021;138:110739.
doi:10.1016/j.arabjc.2021.103004 .

Bayram, Nesrin Ecem, Gercek, Yusuf Can, Çelik, Saffet, Mayda, Nazlı, Kostić, Aleksandar Ž., Dramićanin, Aleksandra M., Özkök, Aslı, "Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences" in Arabian Journal of Chemistry, 138 (2021):110739,
https://doi.org/10.1016/j.arabjc.2021.103004 . .

TY  - DATA
AU  - Bayram, Nesrin Ecem
AU  - Gercek, Yusuf Can
AU  - Çelik, Saffet
AU  - Mayda, Nazlı
AU  - Kostić, Aleksandar Ž.
AU  - Dramićanin, Aleksandra M.
AU  - Özkök, Aslı
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4491
PB  - Elsevier
T2  - Arabian Journal of Chemistry
T1  - Supplementary data for the article: Bayram, N. E.; Gercek, Y. C.; Çelik, S.; Mayda, N.; Kostić, A. Ž.; Dramićanin, A. M.; Özkök, A. Phenolic and Free Amino Acid Profiles of Bee Bread and Bee Pollen with the Same Botanical Origin – Similarities and Differences. Arabian Journal of Chemistry 2021, 14 (3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4492
ER  - 

@misc{
author = "Bayram, Nesrin Ecem and Gercek, Yusuf Can and Çelik, Saffet and Mayda, Nazlı and Kostić, Aleksandar Ž. and Dramićanin, Aleksandra M. and Özkök, Aslı",
year = "2021",
publisher = "Elsevier",
journal = "Arabian Journal of Chemistry",
title = "Supplementary data for the article: Bayram, N. E.; Gercek, Y. C.; Çelik, S.; Mayda, N.; Kostić, A. Ž.; Dramićanin, A. M.; Özkök, A. Phenolic and Free Amino Acid Profiles of Bee Bread and Bee Pollen with the Same Botanical Origin – Similarities and Differences. Arabian Journal of Chemistry 2021, 14 (3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4492"
}

Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostić, A. Ž., Dramićanin, A. M.,& Özkök, A.. (2021). Supplementary data for the article: Bayram, N. E.; Gercek, Y. C.; Çelik, S.; Mayda, N.; Kostić, A. Ž.; Dramićanin, A. M.; Özkök, A. Phenolic and Free Amino Acid Profiles of Bee Bread and Bee Pollen with the Same Botanical Origin – Similarities and Differences. Arabian Journal of Chemistry 2021, 14 (3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004.. in Arabian Journal of Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4492

Bayram NE, Gercek YC, Çelik S, Mayda N, Kostić AŽ, Dramićanin AM, Özkök A. Supplementary data for the article: Bayram, N. E.; Gercek, Y. C.; Çelik, S.; Mayda, N.; Kostić, A. Ž.; Dramićanin, A. M.; Özkök, A. Phenolic and Free Amino Acid Profiles of Bee Bread and Bee Pollen with the Same Botanical Origin – Similarities and Differences. Arabian Journal of Chemistry 2021, 14 (3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004.. in Arabian Journal of Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4492 .

Bayram, Nesrin Ecem, Gercek, Yusuf Can, Çelik, Saffet, Mayda, Nazlı, Kostić, Aleksandar Ž., Dramićanin, Aleksandra M., Özkök, Aslı, "Supplementary data for the article: Bayram, N. E.; Gercek, Y. C.; Çelik, S.; Mayda, N.; Kostić, A. Ž.; Dramićanin, A. M.; Özkök, A. Phenolic and Free Amino Acid Profiles of Bee Bread and Bee Pollen with the Same Botanical Origin – Similarities and Differences. Arabian Journal of Chemistry 2021, 14 (3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004." in Arabian Journal of Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4492 .