Amino Acid Profiling and Chemometric Relations of Black Dwarf Honey and Bee Pollen

Abstract

This research reports the characterization of bee pollen of Apis andreniformis colonies on the basis of morphology, proximate composition, the amino acid, and nutritive patterns in relation with their honey. The pollen gains of the sampling colonies revealed variations in their structure, symmetry, and sculpture. The exile surfaces of the pollens showed psilate, scabrate, clavate, and echinate types of morphology. Total amino acid content of black dwarf honeybee collected pollen (150 mg/g) was found significantly higher than that of honey (15 mg/g) from the same colony. Threonine, phenylalanine, and leucine were among the highest essential amino acid types found in the analyzed pollen and honey samples. The proline content in both products was found the lowest comparing to other amino acid types. The moisture content of the honey samples were found to exceed the limit as prescribed by Codex Alimentarius Commission (<20%). The ash content of the analyzed samples was mostly within the limits (<0.6%) prescribed by international norms. The fat content of the pollens varied from 5.01 to 5.05%, and the honey showed zero fat content. The carbohydrate content in the honey samples was found to differ significantly from each other with a maximum content (73.16%), and the lowest carbohydrate content was 67.80%. The pollen and honey samples were found to have positive effect on in vitro digestibility of proteins.

Proximate analysis, nutritional quality and anti‐amylase activity of bee propolis, bee bread and royal jelly

“…To evaluate the differential proximate components of propolis, bee bread and royal jelly, Fourier transform infrared (FTIR) spectroscopy was performed utilising Bruker FTIR spectrophotometer (Germany) in the range of 4000‐400 cm −1 . The standardised in vitro protocols proposed in the literature were used to evaluate moisture content, ash content, total phenol (Ainsworth & Gillespie, 2007), total carbohydrate (Masuko et al ., 2005), total protein (Anantharaman et al ., 2017), total lipid (Mishra et al ., 2014), protein digestibility and total energy (Sommano et al ., 2020) of bee products.…”

“…The protein quality of bee products was examined by measuring total non‐essential amino acids (NEAA), essential amino acids (EAA), non‐protein amino acids (NPAA), flavour amino acids (FAA), hydrophobic amino acids (HAA), sulphur aromatic amino acids (AAA), bitter amino acids (BAA) and sweet amino acids (SAA). The essential amino acid index (EAAI), the biological value (BV) of protein, protein efficiency ratio‐1 (PER‐1), protein efficiency ratio‐2 (PER‐2) and the essential amino acid scores (EAAS) of proteins were calculated (Sommano et al ., 2020).…”

Dynamic Analysis of Major Components in the Different Developmental Stages of Tenebrio molitor

“…The amino acid content was determined by an Amino Acid Analyzer (Beckman 121 Mb, Beckman Coulter, Inc., Chaska, MN, USA). The Essential Amino Acid Index (EAAI) was calculated using the method of Oser ( 37 ), in which reference protein data was obtained from the US Department of Agriculture ( 38 ), amino acid scores for the diverse developmental stages of people were calculated using the method of Sarana et al ( 39 ), and the reference pattern was determined by FAO/WHO ( 40 ).…”

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

“…Furthermore, this addition resulted in a product with high amounts of fatty acids, except for butyric acid [34]. This effect could be due to the diversity of aminoacids (threonine, phenylalanine, and leucine) [43] and fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linoleic acid, and eicosenoic acid) contained in pollen [44], both fatty acids and aminoacids are important compounds for human health. Finally, the addition of propolis into yogurt generated similar fatty acid content compared to the control [29].…”