Antioxidative Effect of Turkish Chestnut Bee Pollen  on Dna Oxidation System and Its Phenolic Compounds

Karkar, Büşra; Şahin, Saliha; Güneş, Mesut Ertan

doi:10.15237/gida.gd17055

Cited by 8 publications

(5 citation statements)

References 17 publications

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“…Data of TP content are in agreement with previous data for raw chestnut [53,63,64]. It is well known as polyphenol content in fruit is strictly influenced by environmental conditions [65,66]. However, in this work, plants were grown in the same microclimate conditions (soil, temperature, humidity, and light) and then the difference in TP content is attributable to the cultivar genetic background.…”

Section: Differences On Carbohydrate Phenol Content and Total Antioxi...supporting

confidence: 89%

Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

Piccolo

Landi

Ceccanti

et al. 2020

Eur Food Res Technol

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The study of local chestnut and traditional techniques related to their use and consumption are considered of primary importance to promote their nutritional/nutraceutical values. Fruit of four local chestnut cultivars ('Carpinese', 'Pontecosi', 'Capannaccia' and 'Morona') from Garfagnana (Italy) were analysed under nutritional and antioxidant aspects and compared with their flour obtained through a traditional thermal-drying process. Raw fruit contained significative amounts of P, K and Mg (~ 149, 1960 and 50 mg 100 g −1 dry weight, respectively) and they were characterised by a good moisture content (~ 49%) and starch (~ 50 g 100 g −1 dw). The traditional thermal-drying processes affected the carbohydrate content of dried chestnut showing a higher sucrose and lower starch content as compared to raw fruits. Traditional thermal-drying processes negatively influenced also total phenol content (TP) and total antioxidant activity: flours from all cultivars contained lower amounts of TP than raw fruit except for 'Morona' in which these compounds remained unchanged. This study provides new useful information about the evaluation of nutritional and nutraceutical characteristics of Tuscany local chestnuts and the effects of a traditional thermal-drying processing method, helping consumers and producers to valorise these "forest products".

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Section: Differences On Carbohydrate Phenol Content and Total Antioxi...supporting

confidence: 89%

Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

Piccolo

Landi

Ceccanti

et al. 2020

Eur Food Res Technol

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“…Yesiltas et al (2014) indicated that total phenolic content of 9 bee pollen samples collected from different regions of Turkey was 12.0-36.7 mg GAE/g) and antioxidant capacities of the samples according to ABTS, CUPRAC, DPPH, and FRAP methods were 15.2-33.6 mg TE/g, 20.7-89.4 mg TE/g, 5.7-15.2 mg TE/g, and 5.2-15.7 mg TE/g, respectively. Karkar et al (2018) reported that antioxidant capacities of chestnut bee pollen samples were 3.70-34.18 mg TE/g, 3.15-20.24 mM TE/g by CHROMAC ve FRAP methods, respectively. A previous study by Anjos et al, (2019a) average total phenolic content of 6 bee pollen samples which found as predominant pollen Cistus ladanifer (42.6%) were detected 6.81 mg QE/g and average antioxidant capacity was EC50: 2.62 mg/mL by DPPH methods.…”

Section: Antioxidant Capacities and In Vitro Bioaccessibilities Of Thmentioning

confidence: 99%

“…It is currently used in the treatment of sniffles, the flu, anemia, allergic diseases and ulcer and enteritis. It is called "the life-giving dust" owing to its extensive therapeutic effects and recognized as one of the functional foods in the food industry (Borycka et al, 2015;Carpes et al, 2007;Karadal et al, 2018;Kacániová et al, 2012;Guiné, 2015;Fadzilah et al, 2017;Karkar et al, 2018;Pascoal et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

et al. 2021

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The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 μmol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.

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“…Contrary to a previous study, rutin was detected in a lower ratio in Cc 1 (Alimoglu et al., 2021). The highest amount of galangin was found in Ea (12.378 µg/g), whereas chestnut HBP exhibited a higher concentration (0.122 mg/g) (Karkar et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Assessing monofloral bee pollens from Türkiye: Palynological verification, phenolic profile, and antioxidant activity

Çobanoğlu

2024

Journal of Food Science

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Honey bee pollen (HBP) is a hive product produced by worker bees from floral pollen grains agglutination. It is characterized by its excellent nutritional and bioactive composition, making it a superior source of human nutrition. This study aimed to evaluate the monofloral bee pollen samples, including Cistus, Crataegus monogyna, Cyanus, Elaeagnus angustifolia, Papaver somniferum, Quercus, Salix, Sinapis, and Silybum from Türkiye according to palynological analysis, antioxidant activity, phenolic profiles, and color. The phenolic profiles were detected using ultra‐high performance liquid chromatography coupled with tandem mass spectrometry. Bee pollens were categorized into monofloral, bifloral, and multifloral, underscoring the significance of confirming the botanical source of them depending on palynological analyses. Total phenolic content (TPC) of bee pollens ranged from 4.5 to 14.4 mg gallic acid/g HBP. The samples exhibited antioxidant activity for 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS •+) ranging from 94.9 to 233.5 µmol trolox/g HBP, whereas lower values were seen for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH•) ranging from 25.86 to 70.81 µmol trolox/g HBP. A yellowish‐red tint color was also displayed for whole samples, whereas only E. angustifolia bee pollen indicated a darker color (L* = 31.6). Among the phenolic compounds, luteolin, kaempferol, isorhamnetin, rutin, and genistein were the most abundant, and their profiles varied across the samples. It was also observed that TPC, antioxidant activities, and polyphenol composition were higher in samples containing pollen grains of P. somniferum, Quercus, Plantago, and E. angustifolia species.Practical ApplicationThe increasing number of new findings on honey bee pollen is crucial to food science and technology. In this sense, this study offers a robust method for verifying the authenticity and quality of 11 monofloral bee pollens, which is crucial for the food industry. It also identifies potential sources of high‐quality pollen, benefiting producers, and consumers seeking superior bee pollen products.

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Antioxidative Effect of Turkish Chestnut Bee Pollen on Dna Oxidation System and Its Phenolic Compounds

Cited by 8 publications

References 17 publications

Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

Assessing monofloral bee pollens from Türkiye: Palynological verification, phenolic profile, and antioxidant activity

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