Fatty Acid and Proximate Composition of Bee Bread

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ID: 61217
2016
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Abstract
Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) and Helianthus annuus (45.4 %). Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z)-octadeca-9,12,15-trienoic, (9Z,12Z)-octadeca-9,12-dienoic, hexadecanoic, (Z)-octadec-9-enoic, (Z)-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of ω-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs.
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kaplan2016fattyfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kaplan, Muammer;Karaoglu, Öznur;Eroglu, Nazife;Silici, Sibel;
Journal food technology and biotechnology
Year 2016
DOI
DOI not found
URL
http://hrcak.srce.hr/file/250798
Keywords
Biotechnology food processing and manufacture transportation engineering astronomy

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