Quantitative Analysis of Bioaccessible Phenolic Compounds in Aegean Bee Bread Using LC-HRMS Coupled with a Human...

Bee bread, a valuable bee product that has recently attracted significant public interest as a nutritional supplement. The aim of this study was to evaluate the presence of phenolic compounds in bee bread samples from the Aegean Region and assess their bioaccessibility using a simulated human digestion model. Various extraction techniques, such as maceration, ultrasound-assisted extraction, and supercritical fluid extraction were employed to obtain extracts of bee bread. The antioxidant capabilities of these extracts were carried out using assays like DPPH⋅, ABTS⋅⁺ , CUPRAC, and β-carotene linoleic acid bleaching, and their effectiveness was quantified through IC₅₀ values. The bioaccessibility of phenolic compounds was analysed by using LC-HRMS in a simulated human digestive system using ethanol extracts obtained from bee bread samples of each season by ultrasound-assisted extraction, which has the highest antioxidant activity. In the Aegean bee bread, a total of 25 phenolic compounds which were major phenolics including quercetin, ascorbic acid, isorhamnetin, kaempferol, and hyperoside were identified and quantified. Also, ascorbic acid was the one of the most bioaccessible compounds with the bioaccessibility index 35.38 % for 2021, 16.79 % for 2022. These findings underscore the substantial transformation of the phenolic profile of bee bread as it traverses the human digestive system.