Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2022, Cilt: 14 Sayı: 1, 9 - 15, 29.07.2022

Öz

Kaynakça

  • Alzahrani, H. A., Alsabehi, R., Boukraâ, L., Abdellah, F., Bellik, Y., & Bakhotmah, B. A. (2012). Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules, 17(9): 10540-10549. https://doi.org/10.3390/molecules170910540.
  • Bakkaloğlu, Z., & Arıcı, M. (2019). Farklı çözücülerle propolis ekstraksiyonunun toplam fenolik içeriği, antioksidan kapasite ve antimikrobiyal aktivite üzerine etkileri. Akademik Gıda, 17(4), 538-545. https://doi.org/10.24323/akademik-gida.667272
  • Balkanska, R., Marghitas, L. A., & Pavel, C. I. (2017). Antioxidant activity and total polyphenol content of royal jelly from Bulgaria. International Journal of Current Microbiology and Applied Sciences, 6(10), 578-585. https://doi.org/10.20546/ijcmas.2017.610.071
  • Bayram, N. E., Sorkun, K., Oz, G. C., Salih, B., & Topcu, G. (2018). Chemical characterization of 64 propolis samples from Hakkari, Türkiye. Records of Natural Products. 12(6), 569-581. https://doi.org/ 10.25135/rnp.78.16.12.585.
  • Bölüktepe, F. E., & Yılmaz, S. (2008). Arı ürünlerinin bilinirliği ve satın alınma sıklığı. Uludağ Arıcılık Dergisi, 8(2), 53-62.
  • Čeksteryté, V., Kurtinaitienė, B., Venskutonis, P. R., Pukalskas, A., Kazernavičiūtė, R., & Balžekas, J. O. (2016). Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products. Czech Journal of Food Sciences, 34(2), 133-142. https://doi.org/10.17221/312/2015-CJFS
  • Chang, C. C., Yang, M. H., Wen, H. M., & Chern, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3).
  • Coşkun, I., Duymaz, G.M., Dastan, T., Sonmezer, O. E., Acar, S., Akyıldız, E., & Raday, S. (2018). The characterization and bioactive composition of turkish propolis. Apiterapi ve Doğa Dergisi, 1(3), 39-39.
  • de Florio Almeida, J., dos Reis, A. S., Heldt, L. F. S., Pereira, D., Bianchin, M., de Moura, C., & Carpes, S. T. (2017). Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science and Technology, 76, 299-305. https://doi.org/10.1016/j.lwt.2016.06.017
  • Gomes, S., Dias, L. G., Moreira, L. L., Rodrigues, P., & Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48(2), 544-548. https://doi.org/10.1016/j.fct.2009.11.029
  • Graikou, K., Popova, M., Gortzi, O., Bankova, V., & Chinou, I. (2016). Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type? LWT-Food Science and Technology, 65, 261-267. https://doi.org/10.1016/j.lwt.2015.08.025
  • Haydak, M. H. (1970). Honey bee nutrition. Annual review of entomology, 15(1), 143-156. https://doi.org/10.1146/annurev.en.15.010170.001043
  • Kahraman, T., Buyukunal, S. K., Vural, A., & Altunatmaz, S. S. (2010). Physico-chemical properties in honey from different regions of Türkiye. Food Chemistry, 123(1), 41-44. https://doi.org/10.1016/j.foodchem.2010.03.123
  • Kalelioğlu Akbulut, G. (2019). Bal, polen, propolis ve arı sütü ekstraktlarının tiyoredoksin redüktaz enzim aktivitesi üzerindeki etkilerinin in vitro şartlarda araştırılması. (Tez No. 561325) (Yüksek Lisans Tezi; Siirt Üniversitesi Fen Bilimleri Enstitüsü, Siirt).
  • Khalil, M. I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, M. A., Islam, M. N., Sulaiman, S. A., & Gan, S. H. (2012). Physicochemical and antioxidant properties of Algerian honey. Molecules, 17(9): 11199-11215. https://doi.org/10.3390/molecules170911199
  • Kılıç Altun, S., & Aydemir, M. E. (2020). Phenolic characterization of some propolis samples of Anatolia. Bahri Dağdaş Hayvancılık Araştırma Dergisi, 9(2), 97-104.
  • Kılıç Altun, S., & Aydemir, M. E. (2021). Some Physical and chemical properties of raw flower-honey from Erzurum highland. Bee Studies, 13(2), 57-61. http://doi.org/10.51458/BSTD.2021.19.
  • Kocot, J., Kiełczykowska, M., Luchowska-Kocot, D., Kurzepa, J., & Musik, I. (2018). Antioxidant potential of propolis, bee pollen, and royal jelly: Possible medical application. Oxidative Medicine and Cellular Longevity, 2018. https://doi.org/10.1155/2018/707420915 Bee Studies 14(1), 9-15 Published by Apiculture Research Institute (ARI) Ordu, Türkiye
  • Köksel, H. (2007) Karbonhidratlar. In İ. Saldamlı (Ed.), Gıda Kimyası (3. Baskı, Ankara, 72-77) Hacettepe Üniversitesi Yayınları.
  • Liu, D., Shi, J., Ibarra, A. C., Kakuda, Y., & Xue, S. J. (2008). The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical. LWT-Food Science and Technology, 41(7), 1344-1349. https://doi.org/10.1016/j.lwt.2007.08.001
  • López-Gutiérrez, N., del Mar Aguilera-Luiz, M., Romero-González, R., Vidal, J. L. M., & Frenich, A. G. (2014). Fast analysis of polyphenols in royal jelly products using automated TurboFlow™-liquid chromatography–Orbitrap high resolution mass spectrometry. Journal of Chromatography B, 973, 17-28. https://doi.org/10.1016/j.jchromb.2014.09.038
  • Mohdaly, A. A., Mahmoud, A. A., Roby, M. H., Smetanska, I., & Ramadan, M. F. (2015). Phenolic extract from propolis and bee pollen: composition, antioxidant and antibacterial activities. Journal of Food Biochemistry, 39(5), 538-547. https://doi.org/10.1111/jfbc.12160
  • Necip, A., Işık, M., Güzel, A., Takım, K., & Kaygısız, F. (2021). LC-MS/MS Analysis, Antioxidant Properties and Inhibition Effect on Some Important Metabolic Enzymes of Nicotiana rustica L. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 24(5), 930-938. https://doi.org/10.18016/
  • Özdal, T. (2017). Propolisin antioksidan ve antibakteriyel özelliklerinin incelenmesi ve gıda ürünlerinde potansiyel kullanımı. (Tez No. 486566 ) ( Doktor Tezi; İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul).
  • Özmen, N., & Alkın, E. (2006). Balın antimikrobiyel özellikleri ve insan sağlığı üzerine etkileri. Uludağ Arıcılık Dergisi, 6(4), 155-160.
  • Pavel, C. I., Mărghitaş, L. A., Dezmirean, D. S., Tomoş, L. I., Bonta, V., Şapcaliu, A., & Buttstedt, A. (2014). Comparison between local and commercial royal jelly—use of antioxidant activity and 10-hydroxy-2-decenoic acid as quality parameter. Journal of Apicultural Research, 53(1), 116-123. https://doi.org/10.3896/IBRA.1.53.1.12
  • Salatino, A., & Salatino, M. L. F. (2018). Brazilian red propolis: legitimate name of the plant resin source. MOJ Food Processing & Technology, 6(1). https://doi.org/10.15406/mojfpt.2018.06.00139
  • Saroğlu, Ö. (2018). Bayburt ve Türkiye'nin çeşitli bölgelerinden elde edilmiş bal, polen ve propolis gibi arı ürünlerinin bazı kalite özelliklerinin ve antioksidan aktivitelerinin belirlenmesi. (Tez No. 507318) (Yüksek Lisans Tezi; İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, İstanbul).
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Sorucu, A., & Oruç, H. H. (2019). Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes. Journal of Food Measurement and Characterization, 13(3), 2461-2469. https://doi.org/10.1007/s11694-019-00166-9
  • Spilioti, E., Jaakkola, M., Tolonen, T., Lipponen, M., Virtanen, V., Chinou, I., Kassi, E., Karabournioti, S., & Moutsatsou, P. (2014). Phenolic acid composition, antiatherogenic and anticancer potential of honeys derived from various regions in Greece. PloS One, 9(4): e94860. https://doi.org/10.1371/journal.pone.0094860 SPSS. Windows User’s Guide, Version 24.0, SPSS Inc., Michigan Ave., Illinois, USA., Chicago, 2017.
  • Sun, L., Guo, Y., Zhang, Y., & Zhuang, Y. (2017). Antioxidant and anti-tyrosinase activities of phenolic extracts from rape bee pollen and inhibitory melanogenesis by cAMP/MITF/TYR pathway in B16 mouse melanoma cells. Frontiers in Pharmacology, 8, 104. https://doi.org/10.3389/fphar.2017.00104
  • Tabatabaei, P. (2017). Türkiyenin farklı coğrafi bölgelerinden toplanan arı poleninin fenolik bileşikleri ve antioksidan kapasitelerinin araştırılması. (Tez No. 468750) (Yüksek Lisans Tezi; Ondukuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun).
  • Takım, K. (2010). Kiraz yaprağı ekstraktlarının antioksidan kapasitesinin ve oksidatif DNA hasarı üzerine etkisinin belirlenmesi (Tez No. 270793) (Yüksek Lisans Tezi; İnönü Üniversitesi Fen Bilimleri Enstitüsü, Malatya)
  • Ulusoy, E. (2010). Determination of phenolic components of anzer honey and pollen by high performance liquid chromatography and their antioxidant properties (Tez No. 276134) (Doktor Tezi; Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon).
  • Ülgen, N. (2017).Türkiye’de üretilen özel balların biyoaktif özellikleri. (Tez No. 484335 ) (Yüksek Lisans Tezi; Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri).
  • Yıldız, O. (2011). Bir gıda maddesi olarak kestane poleninin kimyasal bileşimi, biyoaktif özellikleri ve karaciğer hasarını önlemedeki rolü (Tez No. 294990) (Doktor Tezi; Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon).

Determination of Antioxidant Capacities with the Phenolic and Flavonoid Contents of Royal Jelly Mixtures

Yıl 2022, Cilt: 14 Sayı: 1, 9 - 15, 29.07.2022

Öz

Royal jelly, which is used in functional foods due to its antioxidant capacity, has started to be widely used. In this study, the antioxidant capacities and phenolic contents of royal jelly mixtures were determined. Total phenolic substance contents (TPC) of royal jelly mixtures were specified using the Folin-Ciocalteu procedure, total flavonoid substance contents (TFC) by aluminium chloride colourimetric method, phenolic compound contents with LC-MS/MS and antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. TPC ranged from 0.6 to 38.2 mg GAE/100 g, and the mean value was determined as 11.08 mg GAE/100 g. TFC ranged from were ranged from 0.1 to 30.06 mg QE/100 g and a mean value of 9.2 mg QE/100 g, and DPPH ranged from 4.4 to 93.0 mg TE/mL and a mean value of 29.11 mg TE/mL. TPC, TFC and DPPH activities were highest in S6 and S7 samples, and lowest in S1 and S2 samples. Caffeic acid phenethyl ester was the highest yielding phenolic compound in all samples, and Luteolin was the lowest yielding compound. The highest phenolic compound contents were determined in the S6 and S7 samples. As a result, it has been observed that food products containing bee products are rich in phenolic contents and have high antioxidant properties. TPC, TFC, DPPH activity and phenolic contents were found to change as the type and ratio of bee products in the food changed.

Kaynakça

  • Alzahrani, H. A., Alsabehi, R., Boukraâ, L., Abdellah, F., Bellik, Y., & Bakhotmah, B. A. (2012). Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules, 17(9): 10540-10549. https://doi.org/10.3390/molecules170910540.
  • Bakkaloğlu, Z., & Arıcı, M. (2019). Farklı çözücülerle propolis ekstraksiyonunun toplam fenolik içeriği, antioksidan kapasite ve antimikrobiyal aktivite üzerine etkileri. Akademik Gıda, 17(4), 538-545. https://doi.org/10.24323/akademik-gida.667272
  • Balkanska, R., Marghitas, L. A., & Pavel, C. I. (2017). Antioxidant activity and total polyphenol content of royal jelly from Bulgaria. International Journal of Current Microbiology and Applied Sciences, 6(10), 578-585. https://doi.org/10.20546/ijcmas.2017.610.071
  • Bayram, N. E., Sorkun, K., Oz, G. C., Salih, B., & Topcu, G. (2018). Chemical characterization of 64 propolis samples from Hakkari, Türkiye. Records of Natural Products. 12(6), 569-581. https://doi.org/ 10.25135/rnp.78.16.12.585.
  • Bölüktepe, F. E., & Yılmaz, S. (2008). Arı ürünlerinin bilinirliği ve satın alınma sıklığı. Uludağ Arıcılık Dergisi, 8(2), 53-62.
  • Čeksteryté, V., Kurtinaitienė, B., Venskutonis, P. R., Pukalskas, A., Kazernavičiūtė, R., & Balžekas, J. O. (2016). Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products. Czech Journal of Food Sciences, 34(2), 133-142. https://doi.org/10.17221/312/2015-CJFS
  • Chang, C. C., Yang, M. H., Wen, H. M., & Chern, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3).
  • Coşkun, I., Duymaz, G.M., Dastan, T., Sonmezer, O. E., Acar, S., Akyıldız, E., & Raday, S. (2018). The characterization and bioactive composition of turkish propolis. Apiterapi ve Doğa Dergisi, 1(3), 39-39.
  • de Florio Almeida, J., dos Reis, A. S., Heldt, L. F. S., Pereira, D., Bianchin, M., de Moura, C., & Carpes, S. T. (2017). Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science and Technology, 76, 299-305. https://doi.org/10.1016/j.lwt.2016.06.017
  • Gomes, S., Dias, L. G., Moreira, L. L., Rodrigues, P., & Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48(2), 544-548. https://doi.org/10.1016/j.fct.2009.11.029
  • Graikou, K., Popova, M., Gortzi, O., Bankova, V., & Chinou, I. (2016). Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type? LWT-Food Science and Technology, 65, 261-267. https://doi.org/10.1016/j.lwt.2015.08.025
  • Haydak, M. H. (1970). Honey bee nutrition. Annual review of entomology, 15(1), 143-156. https://doi.org/10.1146/annurev.en.15.010170.001043
  • Kahraman, T., Buyukunal, S. K., Vural, A., & Altunatmaz, S. S. (2010). Physico-chemical properties in honey from different regions of Türkiye. Food Chemistry, 123(1), 41-44. https://doi.org/10.1016/j.foodchem.2010.03.123
  • Kalelioğlu Akbulut, G. (2019). Bal, polen, propolis ve arı sütü ekstraktlarının tiyoredoksin redüktaz enzim aktivitesi üzerindeki etkilerinin in vitro şartlarda araştırılması. (Tez No. 561325) (Yüksek Lisans Tezi; Siirt Üniversitesi Fen Bilimleri Enstitüsü, Siirt).
  • Khalil, M. I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, M. A., Islam, M. N., Sulaiman, S. A., & Gan, S. H. (2012). Physicochemical and antioxidant properties of Algerian honey. Molecules, 17(9): 11199-11215. https://doi.org/10.3390/molecules170911199
  • Kılıç Altun, S., & Aydemir, M. E. (2020). Phenolic characterization of some propolis samples of Anatolia. Bahri Dağdaş Hayvancılık Araştırma Dergisi, 9(2), 97-104.
  • Kılıç Altun, S., & Aydemir, M. E. (2021). Some Physical and chemical properties of raw flower-honey from Erzurum highland. Bee Studies, 13(2), 57-61. http://doi.org/10.51458/BSTD.2021.19.
  • Kocot, J., Kiełczykowska, M., Luchowska-Kocot, D., Kurzepa, J., & Musik, I. (2018). Antioxidant potential of propolis, bee pollen, and royal jelly: Possible medical application. Oxidative Medicine and Cellular Longevity, 2018. https://doi.org/10.1155/2018/707420915 Bee Studies 14(1), 9-15 Published by Apiculture Research Institute (ARI) Ordu, Türkiye
  • Köksel, H. (2007) Karbonhidratlar. In İ. Saldamlı (Ed.), Gıda Kimyası (3. Baskı, Ankara, 72-77) Hacettepe Üniversitesi Yayınları.
  • Liu, D., Shi, J., Ibarra, A. C., Kakuda, Y., & Xue, S. J. (2008). The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical. LWT-Food Science and Technology, 41(7), 1344-1349. https://doi.org/10.1016/j.lwt.2007.08.001
  • López-Gutiérrez, N., del Mar Aguilera-Luiz, M., Romero-González, R., Vidal, J. L. M., & Frenich, A. G. (2014). Fast analysis of polyphenols in royal jelly products using automated TurboFlow™-liquid chromatography–Orbitrap high resolution mass spectrometry. Journal of Chromatography B, 973, 17-28. https://doi.org/10.1016/j.jchromb.2014.09.038
  • Mohdaly, A. A., Mahmoud, A. A., Roby, M. H., Smetanska, I., & Ramadan, M. F. (2015). Phenolic extract from propolis and bee pollen: composition, antioxidant and antibacterial activities. Journal of Food Biochemistry, 39(5), 538-547. https://doi.org/10.1111/jfbc.12160
  • Necip, A., Işık, M., Güzel, A., Takım, K., & Kaygısız, F. (2021). LC-MS/MS Analysis, Antioxidant Properties and Inhibition Effect on Some Important Metabolic Enzymes of Nicotiana rustica L. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 24(5), 930-938. https://doi.org/10.18016/
  • Özdal, T. (2017). Propolisin antioksidan ve antibakteriyel özelliklerinin incelenmesi ve gıda ürünlerinde potansiyel kullanımı. (Tez No. 486566 ) ( Doktor Tezi; İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul).
  • Özmen, N., & Alkın, E. (2006). Balın antimikrobiyel özellikleri ve insan sağlığı üzerine etkileri. Uludağ Arıcılık Dergisi, 6(4), 155-160.
  • Pavel, C. I., Mărghitaş, L. A., Dezmirean, D. S., Tomoş, L. I., Bonta, V., Şapcaliu, A., & Buttstedt, A. (2014). Comparison between local and commercial royal jelly—use of antioxidant activity and 10-hydroxy-2-decenoic acid as quality parameter. Journal of Apicultural Research, 53(1), 116-123. https://doi.org/10.3896/IBRA.1.53.1.12
  • Salatino, A., & Salatino, M. L. F. (2018). Brazilian red propolis: legitimate name of the plant resin source. MOJ Food Processing & Technology, 6(1). https://doi.org/10.15406/mojfpt.2018.06.00139
  • Saroğlu, Ö. (2018). Bayburt ve Türkiye'nin çeşitli bölgelerinden elde edilmiş bal, polen ve propolis gibi arı ürünlerinin bazı kalite özelliklerinin ve antioksidan aktivitelerinin belirlenmesi. (Tez No. 507318) (Yüksek Lisans Tezi; İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, İstanbul).
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Sorucu, A., & Oruç, H. H. (2019). Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes. Journal of Food Measurement and Characterization, 13(3), 2461-2469. https://doi.org/10.1007/s11694-019-00166-9
  • Spilioti, E., Jaakkola, M., Tolonen, T., Lipponen, M., Virtanen, V., Chinou, I., Kassi, E., Karabournioti, S., & Moutsatsou, P. (2014). Phenolic acid composition, antiatherogenic and anticancer potential of honeys derived from various regions in Greece. PloS One, 9(4): e94860. https://doi.org/10.1371/journal.pone.0094860 SPSS. Windows User’s Guide, Version 24.0, SPSS Inc., Michigan Ave., Illinois, USA., Chicago, 2017.
  • Sun, L., Guo, Y., Zhang, Y., & Zhuang, Y. (2017). Antioxidant and anti-tyrosinase activities of phenolic extracts from rape bee pollen and inhibitory melanogenesis by cAMP/MITF/TYR pathway in B16 mouse melanoma cells. Frontiers in Pharmacology, 8, 104. https://doi.org/10.3389/fphar.2017.00104
  • Tabatabaei, P. (2017). Türkiyenin farklı coğrafi bölgelerinden toplanan arı poleninin fenolik bileşikleri ve antioksidan kapasitelerinin araştırılması. (Tez No. 468750) (Yüksek Lisans Tezi; Ondukuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun).
  • Takım, K. (2010). Kiraz yaprağı ekstraktlarının antioksidan kapasitesinin ve oksidatif DNA hasarı üzerine etkisinin belirlenmesi (Tez No. 270793) (Yüksek Lisans Tezi; İnönü Üniversitesi Fen Bilimleri Enstitüsü, Malatya)
  • Ulusoy, E. (2010). Determination of phenolic components of anzer honey and pollen by high performance liquid chromatography and their antioxidant properties (Tez No. 276134) (Doktor Tezi; Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon).
  • Ülgen, N. (2017).Türkiye’de üretilen özel balların biyoaktif özellikleri. (Tez No. 484335 ) (Yüksek Lisans Tezi; Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri).
  • Yıldız, O. (2011). Bir gıda maddesi olarak kestane poleninin kimyasal bileşimi, biyoaktif özellikleri ve karaciğer hasarını önlemedeki rolü (Tez No. 294990) (Doktor Tezi; Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Trabzon).
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Research Articles
Yazarlar

Serap Kılıç Altun Bu kişi benim 0000-0002-4203-2508

Mehmet Emin Aydemir 0000-0002-5849-1741

Yayımlanma Tarihi 29 Temmuz 2022
Gönderilme Tarihi 12 Mayıs 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 14 Sayı: 1

Kaynak Göster

APA Kılıç Altun, S., & Aydemir, M. E. (2022). Determination of Antioxidant Capacities with the Phenolic and Flavonoid Contents of Royal Jelly Mixtures. Bee Studies, 14(1), 9-15.