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An optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profile

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Abstract

In this study, the aim was to optimize the extraction conditions (molar ratio, time, temperature) in order to maximize the total individual amino acid (TAA) yield from bee bread, which is a fermented bee product, using choline chloride-acetic acid deep eutectic solvent (DES). In addition to the phenolic profile and amino acid profile investigated by LC-MS/MS, some spectrophotometric (total phenolic content, total flavonoid content, total proanthocyanidin content) and bioactivity (antioxidant/antimicrobial activity) tests were carried out on the extracts. Optimum conditions were determined as 1:2 for molar ratio, 15 min for time and 10 °C for temperature with optimization based on the TAA values of the different extracts (d: 0.99). Molar ratio and temperature were found to have statistically significant effects on TAA values. At optimum conditions, the amount of TAA obtained with DES (29.678 g/kg) was found to be approximately 35.2% and 54.4% higher than that obtained with ethanol and methanol extracts, respectively. All these results indicate that choline chloride-acetic acid DES can be chosen when preparing bee bread extracts, which are evaluated for different areas of use such as food and health due to active ingredient content. Higher active ingredients can be extracted by trying different DES combinations.

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Funding

No funding was obtained for this study.

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Authors and Affiliations

  1. Department of Food Processing, Aydıntepe Vocational College, Bayburt University, Aydıntepe, Bayburt, 69500, Turkey

    Naciye Kutlu & Nesrin Ecem Bayram

  2. Department of Biology, Faculty of Science, Istanbul University, Beyazıt, Istanbul, 34116, Turkey

    Yusuf Can Gerçek

  3. Centre for Plant and Herbal Products Research-Development, Istanbul, 34134, Turkey

    Yusuf Can Gerçek

  4. Technology Research and Development Application and Research Center, Trakya University, Edirne, Turkey

    Saffet Çelik

  5. Department of Medical Services and Techniques, Vocational School of Health Services, Bayburt University, Center, Bayburt, 69000, Turkey

    Sinan Bayram

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  1. Naciye Kutlu
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  2. Yusuf Can Gerçek
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  3. Saffet Çelik
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  4. Sinan Bayram
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  5. Nesrin Ecem Bayram
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Contributions

Naciye Kutlu: Investigation, Methodology, Data curation, Conceptualization, Writing – original draft. Yusuf Can Gerçek: Investigation, Methodology. Saffet Çelik: Investigation, Methodology. Sinan Bayram: Methodology, Formal analysis, Writing – review & editing. Nesrin Ecem Bayram: Investigation, Methodology, Supervision, Conceptualization, Writing – review & editing.

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Correspondence to Nesrin Ecem Bayram.

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Kutlu, N., Gerçek, Y.C., Çelik, S. et al. An optimization study for amino acid extraction from bee bread using choline chloride-acetic acid deep eutectic solvent and determination of individual phenolic profile. Food Measure 18, 1026–1037 (2024). https://doi.org/10.1007/s11694-023-02273-0

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