Journal of Traditional Medical Complementary Therapies

.: ORIGINAL RESEARCH
Mycotoxin Analysis in Pollen and Bee Bread Samples: Experimental Study
Polen ve Arı Ekmeği Örneklerinde Mikotoksin Analizi: Deneysel Araştırma
Sibel SİLİCİa , Uğur KESKİNa
aErciyes University Faculty of Agricculture, Department of Agricultural Biotechnology, Kayseri, Türkiye
J Tradit Complem Med. 2024;7(3):225-31
doi: 10.5336/jtracom.2024-102502
Article Language: EN
Full Text
ABSTRACT
 Objective: Apitherapy is the use of bee products such as honey, pollen, bee bread, royal jelly, propolis and bee venom to protect against diseases and support healing. However, it is important that these products do not contain residues and contaminants. For this reason, this study aimed to determine the contaminant content by performing aflatoxin and ochratoxin analysis on pollen and bee bread samples obtained from different geographical regions. Material and Methods: In this study, moisture, dry matter, ash, protein and mycotoxin content of 18 pollen (Kırşehir, Nevşehir, Kayseri, Aydın, Silifke, Niğde, Bursa, Denizli, Isparta, Kütahya, İzmir, Afyon) and 2 bee bread samples (Kırşehir and Nevşehir) obtained from beekeepers were analyzed. Results: The moisture content of the samples is between 13.82% and 29.10% (average 17.80), dry matter content is between 70.90 and 86.18 (average 82.20), ash is between 1.60% and 3.32% (average 2.11) and protein content is between 15.06% and 27.95% (average of 20.49). Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2 and total Aflatoxin (B1+B2+G1+G2) levels were not detected above the detection limit (0.60 μg/kg) in any of the samples tested. Conclusion: According to the results obtained, the mycotoxin analysis values of pollen and bee bread samples obtained from different regions of our country were found to be in accordance with the Turkish Food Codex Limits.

Keywords: Pollen; bee bread; chemical analysis; aflatoxin; mycotoxin
ÖZET
 Amaç: Apiterapi bal, polen, arı ekmeği, arı sütü, propolis ve arı zehiri gibi arı ürünlerinin hastalıklardan koruma ve tedaviye destek amacıyla kullanımıdır. Ancak bu ürünlerin kalıntı ve bulaşan içermemesi önemlidir. Bu nedenle, bu araştırmada farklı coğrafik bölgelerden elde edilen polen ve arı ekmeği örneklerinde aflotoksin ve okratoksin analizi yapılarak bulaşan içeriğini belirlemek amaçlanmıştır. Gereç ve Yöntemler: Bu çalışmada, arıcılardan elde edilen 18 polen (Kırşehir, Nevşehir, Kayseri, Aydın, Silifke, Niğde, Bursa, Denizli, Isparta, Kütahya, İzmir, Afyon) ve 2 arı ekmeğinin (Kırşehir ve Nevşehir) nem, kuru madde, kül, protein ve mikotoksin içerikleri analiz edilmiştir. Bulgular: Numunelerin nem içeriği %13,82 ile %29.10 (ortalama 17,80), kuru madde içeriği 70,90 ile 86,18 (ortalama 82,20), kül içeriği %1,60 ile %3,32 (ortalama 2,11) arasında ve protein içeriği ise %15,06 ve %27,95 (ortalama 20,49) arasında bulunmuştur. Aflatoksin B1, Aflatoksin B2, Aflatoksin G1, Aflatoksin G2 ve toplam Aflatoksin (B1+B2+G1+G2) düzeyleri test edilen örneklerde tespit sınırının (0,60 µg/kg) üzerinde bulunmadı. Sonuç: Elde edilen sonuçlara göre ülkemizin farklı bölgelerinden alınan polen ve bee bread örneklerinin mikotoksin analiz değerlerinin Türk Gıda Kodeksi Limitlerine uygun olduğu tespit edilmiştir.

Anahtar Kelimeler: Polen; arı ekmeği; kimyasal analiz; aflatoksin; mikotoksin
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