Volatile compounds and palynological analysis from pollen pots of stingless bees from the mid-north region of Brazil

Neto, José de Sousa Lima; Lopes, José Arimateia Dantas; Neto, José Machado Moita; Lima, Sidney Gonçalo de; Luz, Cynthia Fernandes Pinto da; Citó, Antônia Maria das Graças Lopes

doi:10.1590/s2175-97902017000214093

Cited by 9 publications

(11 citation statements)

References 25 publications

(18 reference statements)

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“…This can be assigned to the rich aroma profile of the samples proven by the identified aroma compounds by the e-nose. Volatile compounds have been also found in bee pollen by other researchers, proving the rich aroma profile of the product [72][73][74]. The worst prediction model was obtained for the aftertaste (R 2 CV = 0.55), which can be explained on one hand by the fact that no significant difference was found in the case of the aftertaste intensity during the sensory profile analysis.…”

Section: Discussionmentioning

confidence: 83%

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

Sípos

Végh

Bodor

et al. 2020

Sensors

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The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin of the product. Therefore, it is a crucially important task to discriminate pollens of different plant species. In our work, we aim to determine the applicability of microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose and e-tongue methods for the classification of bee pollen of five different botanical origins. Chemometric methods (PCA, LDA) were used to classify bee pollen loads by analysing the statistical pattern of the samples and to determine the independent and combined effects of the above-mentioned methods. The results of the microscopic analysis identified 100% of sunflower, red clover, rapeseed and two polyfloral pollens mainly containing lakeshore bulrush and spiny plumeless thistle. The colour profiles of the samples were different for the five different samples. E-nose and NIR provided 100% classification accuracy, while e-tongue > 94% classification accuracy for the botanical origin identification using LDA. Partial least square regression (PLS) results built to regress on the sensory and spectral colour attributes using the fused data of NIR spectroscopy, e-nose and e-tongue showed higher than 0.8 R2 during the validation except for one attribute, which was much higher compared to the independent models built for instruments.

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Section: Discussionmentioning

confidence: 83%

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

Sípos

Végh

Bodor

et al. 2020

Sensors

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“…Brazilian bee pollen was characterized by higher numbers of esters, ketones, and hydrocarbons, while lower numbers of aldehydes and the same number of alcohols in comparison to our study. Results of a study by Lima Neto et al [ 25 ] did not show volatiles from the groups of alkanes, monoterpenes, disulfide, sulfoxide, benzenes, acids, furans, lactone, and pyrroles in pollen samples. On the other hand, terpenoids which were detected in the Brazilian bee pollen were not found in bee pollen from our study.…”

Section: Resultsmentioning

confidence: 92%

“…A small number of volatiles (propanedioic acid, benzoic acid, phenylacetic acid, 1-dodecene, hexadecenoic acid, 9,12-octadecadienoic acid, 9,12,15-octadecatrienoic acid, and nonadecanoic acid) were also detected in the bee pollen from Brazil [ 24 ]. On the other hand, the largest number of volatiles (137 compounds) was detected in the bee pollen from the mid-north region of Brazil [ 25 ]. Identification of such a large number of volatile compounds was feasible due to the use of many extraction methods (micro-hydrodistillation, dynamic headspace, ultrasound-assisted extraction, and solid phase microextraction).…”

Section: Resultsmentioning

confidence: 99%

“…Identification of such a large number of volatile compounds was feasible due to the use of many extraction methods (micro-hydrodistillation, dynamic headspace, ultrasound-assisted extraction, and solid phase microextraction). Only the headspace solid phase microextraction method alone (HS-SPME, a method that was also used in our study) allowed determining a high number of volatiles (84) in the bee pollen samples [ 25 ]. On the other hand, the compound number detected may be related to the region from which the samples were collected.…”

Section: Resultsmentioning

confidence: 99%

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Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

et al. 2021

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Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.

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“…Pot-pollen, or "sambur a", or pollen stored by the stingless bee, is a result of floral pollen combination collected by worker bees with nectar and salivary enzymes from bees. It is stored and compacted in food pots (pollen-pots), different from bee bread, produced by Apis mellifera Linnaeus, 1758, which is stored in combs (Alves et al, 2018a;Dermarderosian & Beuther, 2005;Lima Neto et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Botanical origin, microbiological quality and physicochemical composition of the Melipona scutellaris pot-pollen (“samburá”) from Bahia (Brazil) Region

Oliveira

Santos

Andrade

et al. 2020

Journal of Apicultural Research

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Melipona scutellaris Latreille, 1811 is of economic importance for local beekeepers, besides its relevance in the pollination of native plant species of the Brazilian Atlantic forest. Currently, data on the use of floral resources by Meliponini colonies are scarce, particularly in urban environments. We evaluated the botanical origin, the microbiological and physicochemical characteristics of pollen stored by M. scutellaris in colonies in an urban environment. The samples (n ¼ 44) were obtained from the metropolitan region of Salvador, Bahia, Brazil, a region of intense urban and industrial activities. We identified 52 pollen types belonging to 21 botanical families. The botanical families Fabaceae, Myrtaceae, and Anacardiaceae represented most pollen types. Aerobic psychrotrophic bacteria, Bacillus spp., molds and yeasts, fecal coliforms, Escherichia coli, Staphylococcus aureus, sulfite-reducing Clostridium, and Salmonella spp. were not found in the samples. We identified and quantified fatty acids with carbon numbers varying from C4 to C20. For the physicochemical parameters, the following variations were verified: moisture (47.3% to 55.70%), ash (3.45% to 5.90%), protein (10.19 to 24.02%), pH (3.28 to 3.99), acidity (237.20 to 557.10 meq/kg), lipids (2.43 to 7.94%), carbohydrates (10.85 to 28.89%) and total energy value (170.60 to 216.99 kcal/100g). Pollen stored ("sambur a") by bees is a complete food and a source of nutrients with therapeutic potential. Pollen stored by M. scutellaris consists of a heterofloral pollen with physicochemical and microbiological qualities, considered safe for human consumption. Moreover, it contains linoleic and linolenic essential fatty acids making it a potential nutraceutical product.

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Volatile compounds and palynological analysis from pollen pots of stingless bees from the mid-north region of Brazil

Cited by 9 publications

References 25 publications

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

Botanical origin, microbiological quality and physicochemical composition of the Melipona scutellaris pot-pollen (“samburá”) from Bahia (Brazil) Region

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