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Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity
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Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity
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Journal Article
Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity
2026
Overview
Bee bread is a remarkable apicultural product recognized for its abundant proteins, minerals, vitamins, and phenolic compounds, which enhance its notable biological activity. This study aimed to optimize the extraction conditions to maximize the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) with conventional extraction of bee bread using response surface methodology (RSM) with Central Composite Design (CCD). The phenolic profile of the optimal extract was evaluated by high‐performance liquid chromatography (HPLC). Antibacterial activity of the optimal extract was evaluated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis by using the microdilution method. The optimal conditions were determined to be 30°C temperature, 40 mL/g solvent–solid ratio, 66.729% solvent concentration, and 19.996 h time. The TPC, TFC, and DPPH results of the optimal extract were found to be 26.860 ± 1.08 mg GAE/g, 2.300 ± 0.46 mg QE/g, and 3.043 ± 0.26 mg AAE/g, respectively. HPLC analysis showed that quercetin, kaempferol, and hesperidin are the main phenolic compounds of the optimal extract. The optimal extract had minimum inhibition concentration (MIC) values of 12.5 mg/mL against S. Enteritidis, 25 mg/mL against E. coli, and > 25 mg/mL against S. aureus. In conclusion, this study demonstrated that the recovery of antioxidant and phenolic compounds from bee bread can be significantly enhanced by RSM. This study successfully optimized the extraction parameters for Turkish bee bread using Response Surface Methodology (RSM) with a Central Composite Design (CCD). Under optimized conditions (30°C, 40 mL/g ratio, 66.7% ethanol, 20 h), the recovery of total phenolics (26.86 mg GAE/g) and flavonoids was maximized. HPLC‐DAD characterization identified Quercetin, Kaempferol, and Hesperidin as the primary bioactive markers. The resulting optimal extract demonstrated potent antibacterial efficacy, particularly against Salmonella Enteritidis with a Minimum Inhibitory Concentration (MIC) of 12.5 mg/mL, validating the effectiveness of the multivariate optimization approach for functional food development.
Publisher
John Wiley & Sons, Inc,Wiley
