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The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15-83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

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The aim of this study was to examine nutritional (total lipid, carbohydrate, protein and ash content, fatty acids and protein profile) and techno-functional properties of monofloral bee-collected sunflower pollen (Helianthus annuus L.). The content of water, total protein, carbohydrate, lipid and ash was 24.99, 14.36, 82.01, 1.62 and 2.01 g/100g DW, respectively, with the total energy value of 400.06 kcal/100 g DW. The fatty acid profile revealed the presence of five fatty acids with the stearic acid as dominant one (31.4%) followed by α-linoleic (20.7%), pentadecanoic (18.2%), heneicosanoic (17.1%) and palmitic (12.5%) acids. FTIR analysis of bee pollen grains confirmed the presence of the main pollen chemical constituents such as proteins, water, carbohydrates and lipids, but also the presence of sporopollenin and polyphenols. Raman spectroscopy analysis indicated that the surface of pollen grains was rich in carotenoids. Low protein (3.64 g/100g DW) but high carbohydrate (77.09 g/100 g DW) solubility of bee pollen was observed. The good emulsifying properties (ESI, 19.98 min; EAI, 80.54 m2/g) and excellent oil (2.43 g/g DW) but poor water (0.87 g/g DW) absorption capacities were also registered. On the other hand, the sunflower bee pollen did not show foaming properties. These findings indicate to its applicability as useful nutritional, lipophilic and anti-foaming food ingredients.