Carotenoid profile determination of bee pollen by advanced digital image analysis

Salazar-González, Claudia; Rodríguez-Pulido, Francisco J.; Stinco, Carla M.; Terrab, Anass; Díaz-Moreno, Consuelo; Fuenmayor, Carlos Alberto; Heredia, Francisco J.

doi:10.1016/j.compag.2020.105601

Cited by 15 publications

(5 citation statements)

References 22 publications

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“…Carotenoids are important because they are associated with a variety of beneficial effects, such as the prevention of cancer, cardiovascular disease, diabetes, and other conditions [46,52] . Salazar–González, et al [53] . conducted considerable research on the carotenoid profile determination of bee pollen.…”

Section: Resultsmentioning

confidence: 99%

“…[51] Carotenoids are important because they are associated with a variety of beneficial effects, such as the prevention of cancer, cardiovascular disease, diabetes, and other conditions. [46,52] Salazar-González, et al [53] conducted considerable research on the carotenoid profile determination of bee pollen. In the research cited, the majority of bee pollen samples included 10 carotenoids: phytoene, lutein and its isomers, two antheraxanthin isomers, zeaxanthin, zeinoxanthin, β-cryptoxanthin, and β-carotene.…”

Section: Carotenoidsmentioning

confidence: 99%

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Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Çobanoğlu

Şeker

Temizer

et al. 2023

Chemistry & Biodiversity

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Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH * , and ABTS * + values were varied between 5.6 -10.00 mg GAE/g DW, 1.2 -4.3 mg QE/g DW, 1.2 -5.5 mg TEAC/g DW, and 2.6-15.4 mg TEAC/g DW, respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Carotenoidsmentioning

confidence: 99%

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Çobanoğlu

Şeker

Temizer

et al. 2023

Chemistry & Biodiversity

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“…The carotenoid composition of bee-pollen samples were analyzed by Salazar-González et al using rapid resolution liquid chromatography (RRLC) coupled to UV–Vis spectrophotometry and Digital Image Analysis (DIA) [ 40 ]. Results led to the identification of α -tocopherol (4.7–95.9 μg/g) along with 10 other carotenoids, including phytoene (0.12–17.82 μg/g), lutein isomer 1 (1.62–131.03 μg/g), lutein isomer 2 (1.3–137.5 μg/g), anteraxanthin isomers 1 (1.6–131.0 μg/g), zeaxanthin (from 12.8 to 256.4 μg/g), zeinoxanthin (10.5–996.1 μg/g), lutein (0.99–4.6 μg/g), β-cryptoxanthin (2.1–16.3 μg/g), and β-carotene (0.68–3.6 μg/g).…”

Section: Phytonutrientsmentioning

confidence: 99%

“…Results led to the identification of α -tocopherol (4.7–95.9 μg/g) along with 10 other carotenoids, including phytoene (0.12–17.82 μg/g), lutein isomer 1 (1.62–131.03 μg/g), lutein isomer 2 (1.3–137.5 μg/g), anteraxanthin isomers 1 (1.6–131.0 μg/g), zeaxanthin (from 12.8 to 256.4 μg/g), zeinoxanthin (10.5–996.1 μg/g), lutein (0.99–4.6 μg/g), β-cryptoxanthin (2.1–16.3 μg/g), and β-carotene (0.68–3.6 μg/g). The correlation of colorimetric coordinates with carotenoid level was further estimated using multiple linear regression (MLR) [ 40 ]. In another study, 16 chestnut-derived BP samples collected from two regions in Turkey were analyzed for carotenoid level using HPLC-DAD [ 41 ].…”

Section: Phytonutrientsmentioning

confidence: 99%

Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions

et al. 2023

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Recently, functional foods have been a subject of great interest in dietetics owing not only to their nutritional value but rather their myriad of health benefits. Moreover, an increase in consumers’ demands for such valuable foods warrants the development in not only production but rather tools of quality and nutrient assessment. Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids. Moreover, unsaturated fatty acids (USFAs) of improved lipid profile such as linoleic, linolenic, and oleic were identified in BP and BB. This work aims to present a holistic overview of BP and BB in the context of their composition and analysis, and to highlight optimized extraction techniques to maximize their value and future applications in nutraceuticals.

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“…Several studies have been reported on the recovery of carotenoids from different food and their by-products e.g. mango pulp [38], tomato [39], dry tomato waste [40] shrimp waste [41,42,27], pomegranate [31], carrot juice processing waste [43], citrus fruits waste [22], passion fruit peel [23], peach palm fruit [44] and bee pollen [45] by using various vegetable oils (sun ower, peanut, gingelly, mustard, sesame, palm, soybean, coconut, axseed, corn, canola, olive and rice bran oil). However, there are very few reports [25,46,47] on the potential of vegetable oil to extract carotenoid from pumpkin or pumpkin wastes.…”

Section: Introductionmentioning

confidence: 99%

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Güngör

Torun

2022

Waste Biomass Valor

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This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-e ciency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sun ower oil instead of nhexane as an environment-friendly solvent. In uence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sun ower oil was utilized to prepare mayonnaise. Sensory avor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sun ower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99. 83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most e cient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sun ower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values. HighlightsThe extraction of β-carotene from pumpkin peel was investigated using green extraction solvents and techniques.RSM was used to optimize the β-carotene extraction conditions. Extraction e ciency was better in a microemulsion containing 0.098 % lecithin and 1.902 % PGPR as compared to sun ower oil.Using ultrasound, the maceration operation was made easier.Mayonnaise is made from sun ower oil that has been forti ed with β-carotene. Statement Of NoveltyThe creation of strategies to manufacture value-added products from food processing wastes is currently one of the most important research eld among various disciplines, particularly food and the environment. Waste evaluation can have a signi cant economic impact in addition to its environmental factors if a value-added product is developed. However, another point worth mentioning is that the technologies employed for waste evaluation in this study are harmless to human health and the environment. The goal of this research was to recover β-carotene from pumpkin peels, which are a process waste, and convert it to sun ower oil using maceration, ultrasound, and microemulsion solvent techniques. To the best of our knowledge, no comprehensive research has been done on the recovery of β-carotene from pumpkin peel using sun ower oil and microemulsion as green solvents.

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Carotenoid profile determination of bee pollen by advanced digital image analysis

Cited by 15 publications

References 22 publications

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

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