Çobanoğlu, D.N.Şeker, M.E.Temizer, İ.K.Erdoğan, A.2024-08-252024-08-2520231612-1872https://doi.org/10.1002/cbdv.202201124https://hdl.handle.net/11454/101921Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with ?-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH?, and ABTS?+ values were varied between 5.6–10.00 mg GAE/g DW, 1.2–4.3 mg QE/g DW, 1.2–5.5 mg TEAC/g DW, and 2.6–15.4 mg TEAC/g DW, respectively. © 2023 Wiley-VHCA AG, Zurich, Switzerland.en10.1002/cbdv.202201124info:eu-repo/semantics/closedAccessantioxidant activityBee breadbotanical origincarotenoidsmelissopalynological analysisphenolic compounds4 hydroxybenzoic acidantioxidantbeta carotenebeta cryptoxanthincaffeic acidcarotenoidcatechinellagic acidepicatechinferulic acidflavonegallic acidkaempferololeuropeinpara coumaric acidphenol derivativeprotocatechualdehydeprotocatechuic acidquercetinresveratrolrosmarinic acidrutosidesalicylic acidsesamolsyringic acidtaxifolinunclassified drugvanillinantioxidantcarotenoidflavonoidphenol derivativepropolisABTS radical scavenging assayantioxidant activityArticleAsteraceaebotanybreadclovercontrolled studyDPPH radical scavenging assayFabaceaeLotus (genus)nonhumananimalAsteraceaebeehumanAnimalsAntioxidantsAsteraceaeBeesCarotenoidsFlavonoidsHumansPhenolsPropolisArticle2032-s2.0-8514797747536730100Q2