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Cited by 59Bee Products Chemical AnalysisPhytochemicals and Antioxidant ActivitiesInsect and Pesticide Research

Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids

Open access
Guldas, M., Gurbuz, O., Cakmak, I., Yildiz, E., Sen, H.·2022·LWT
DOI 10.1016/j.lwt.2021.112461
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Abstract

The honeybees have been fed by Spirulina platensis extract and algal honey with green color produced by the bees naturally was obtained the first time in order to enhance its medicinal properties, mainly antioxidant properties. Antioxidant capacity, bioaccessibility of phenolics, hydrolysable and extractable phenolics, sugar, phenolic and fatty acid profiles were determined in the Spirulina honey. Total phenolic content of the Spirulina honey was 14.37 mg GAE/100g and increased 28.53% with Spirulina enrichment. Antioxidant capacities of the Spirulina honey were determined as 6.31, 5.85 and 3.66 μmol Trolox/g by ABTS, CUPRAC and DPPH methods in bioaccessible extracts. No significant difference was observed between control and Spirulina honey samples in terms of bioaccessibility of the total phenolics (p ≤ 0.01). Among the detected phenolic compounds (15 phenolics), acacetin (48.55%) and pinocembrine (47.13%) were the highest. Total phenolic content of the honey can be enriched up to 20% by feeding of the honey bees with 10% of Spirulina. Saccharose content in Spirulina honey was lower than the control honey as 4.42%.

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Crossref · 10.1016/j.lwt.2021.112461

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  • Adding 1% spirulina to yogurt had a positive effect on the numbers of lactic acid bacteria, which decreased in the control sample, while adding 0.5% was superior to adding 1% for the sensory characteristics of the product.

    “Spirulina was also used in the preparation of yogurt at concentrations of 0.5% and 1% w/w, as it was discovered that adding 1% spirulina to yogurt had a positive effect on the numbers of lactic acid bacteria, which decreased in the control sample, while adding 0.5% was superior to adding 1% for the sensory characteristics of the product.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [130]

    The Introduction (page unavailable) says Spirulina has been used to fortify yoghurt, supporting that limited part of the sentence. Our copy studies Spirulina-enriched honey and does not report yoghurt formulations at 0.5% or 1%, lactic acid bacteria counts, or sensory comparisons; searches for those terms found no supporting passage. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • The seaweed honey produced by bees fed Arthrospira platensis shows high antioxidant activity and significant content of caffeic acid, kaempferol, ω−3, and ω−6 fatty acids.

    “This seaweed honey shows high antioxidant activity and significant content of caffeic acid, kaempferol, ω−3, and ω−6 fatty acids [52].”

    From Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature (2023) · cites this paper as [52]

  • Feeding a bee colony with Arthrospira platensis in its natural and usual life cycle yields a new green-colored functional honey produced by bees containing Spirulina and sugar-free.

    “A study performed by [52] aimed to feed a bee colony with Arthrospira platensis in its natural and usual life cycle and as a result of the application of this special feeding method to obtain a new green-colored functional honey produced by bees containing Spirulina and sugar-free.”

    From Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature (2023) · cites this paper as [52]

  • Yoghurt supplemented with spirulina is an excellent approach to keeping the viability of lactic acid bacteria for the thirty days that the product is stored in the refrigerator.

    “Therefore, yoghurt that has been supplemented with spirulina is an excellent approach to keeping the viability of lactic acid bacteria for the thirty days that the product is stored in the refrigerator [130].”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [130]

    The Introduction mentions that Spirulina has been added to yoghurt, but does not report whether it preserves lactic acid bacteria. The Materials section studies Spirulina-enriched honey, not refrigerated yoghurt. Searches for bacterial viability and 30-day yoghurt storage found no passage addressing the claim. (LLM, conf=0.76)

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1 of the 45 references couldn’t be matched to a known paper.

Research works printed but not linked: 1

  1. Gaithersburg, MD: AOAC International. AOAC. (2005). 2005 official method of analysis, method 945.16, Oil in cereal adjuncts (18th ed.). Gaithersburg, MD: AOAC International.

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Authors
Guldas, M., Gurbuz, O., Cakmak, I., Yildiz, E., & Sen, H.
ORCID
Venue
LWT
Publisher
Elsevier BV
Published
2022-01
Volume
153
Pages
112461
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2021.112461
OpenAlex
W3201125851
Cited by
59
References
45
Citations by year
2026: 3 · 2025: 8 · 2024: 33 · 2023: 7 · 2022: 8
FWCI
8.26
Type
journal article
Language
en
Open access
Licence
Locations
  • LWT (publishedVersion, cc-by-nc-nd)
  • Bursa Uludag University - AVESIS (submittedVersion, cc-by-nc-nd)
Funders
Bursa Uludağ Üniversitesi
Topics
  • Life Sciences › Agricultural and Biological Sciences › Insect Science › Bee Products Chemical Analysis
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Insect Science › Insect and Pesticide Research
Keywords
Spirulina platensis, bee feeding, phenolic compounds, antioxidant capacity, bioaccessibility, fatty acid composition, acacetin, sucrose

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