Dried bee pollen: B complex vitamins, physicochemical and botanical composition

Arruda, Vanilda Aparecida Soares de; Pereira, Aline Aparecida Santos; Freitas, Alex da Silva de; Barth, Ortrud Monika; Almeida-Muradian, Lígia Bicudo de

doi:10.1016/j.jfca.2012.11.004

Cited by 92 publications

(79 citation statements)

References 14 publications

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“…O pólen apícola é composto por proteínas, carboidratos, lipídeos, sais minerais, vitaminas antioxidantes (vitamina C, E e β-caroteno, como pró-vitamina A), do complexo B (B 1 , B 2 , B 3 e B 6 ) e vitamina D (ARRUDA et al, 2013a(ARRUDA et al, , 2013bCAMPOS, CUNHA e MARKHAM, 1997;MELO e ALMEIDA-MURADIAN, 2010;MUNIATEGUI et al, 1990;OLIVEIRA et al, 2009), assim como compostos fenólicos, principalmente flavonóides (ALMARAZ-ABARCA et al, 2003, 2007CARPES et al, 2007CARPES et al, , 2008CARPES et al, , 2009aCARPES et al, , 2009bLOPES et al, 2011;.…”

Section: Composição Físico-química E Valor Nutricional Do Pólen Apícolaunclassified

“…É reconhecido que podem existir diferenças na composição nutricional desse alimento, onde o teor de proteína pode variar de 4,7 a 28,3 %, a umidade de 2,3 a 27,1 %, os açúcares totais de 28,4 a 66,3 %, os lipídeos de 2,6 a 7,0 %, assim como foi observado por meio da compilação de dados analíticos gerados por diferentes pesquisadores brasileiros e descritos de forma mais ampla na Tabela 4 (ALMEIDA- ARRUDA et al, 2013b;CARPES et al,2009b;MARCHINI, REIS e MORETI, 2006;MARTINS et al, 2011;MODRO et al, 2007;SILVEIRA, 2012).…”

Section: Composição Físico-química E Valor Nutricional Do Pólen Apícolaunclassified

“…Devido ao elevado teor de umidade do pólen apícola, a secagem é adotada para evitar a rápida fermentação e deterioração desse alimento (ARRUDA et al, 2013a(ARRUDA et al, , 2013bCARPES, et al, 2009;LOPES et al,2011; MELO e ALMEIDA-final do processo de secagem à temperatura máxima de 42 ºC (BRASIL, 2001).…”

Section: Obtenção E Processamento Do Pólen Apícolaunclassified

“…2000;ARRUDA et al, 2013aARRUDA et al, , 2013bASLAM et al, 2008;ASLAM, KHAN, KHAN, 2013;BUCHHOLZ, DROTLETT, TERNES, 2012;GREENFIELD e SOUTHGATE, 2003;JAKOBSEN, 2008;RODRIGUEZ et al, 2012;SANTOS et al, 2012). TERNES, 2012;JAKOBSEN, 2008;RODRIGUEZ et al, 2012;SANTOS et al, 2012).…”

Section: Vitaminasunclassified

“…O procedimento de análise foi realizado de acordo com Arruda et al (2013aArruda et al ( , 2013b, baseado no descrito por Lahély et al (1999) e Presoto e .…”

Section: Determinação De Vitamina Bunclassified

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Quantificação das vitaminas do complexo B (B1, B2) e vitâmeros das vitaminas B3 e B6 em amostras de pólen apícola desidratado provenientes da Região Sul do Brasil

Souza¹

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Section: Composição Físico-química E Valor Nutricional Do Pólen Apícolaunclassified

Section: Obtenção E Processamento Do Pólen Apícolaunclassified

Section: Vitaminasunclassified

“…O procedimento de análise foi realizado de acordo com Arruda et al (2013aArruda et al ( , 2013b, baseado no descrito por Lahély et al (1999) e Presoto e .…”

Section: Determinação De Vitamina Bunclassified

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Quantificação das vitaminas do complexo B (B1, B2) e vitâmeros das vitaminas B3 e B6 em amostras de pólen apícola desidratado provenientes da Região Sul do Brasil

Souza¹

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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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Quality Assessment of Bee Pollen‐Honey Mixtures Using Thin‐Layer Chromatography in Combination with Chemometrics

Milojković‐Opsenica

Mosić

Trifković

et al. 2023

Chemistry & Biodiversity

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The aim of this study is to develop a rapid, effect-directed screening method for quality assessment of bee pollen-honey mixtures. The comparative antioxidant potential and phenolic content of honey, bee pollen, and the bee pollen-honey mixtures, was performed using spectrophotometry. The total phenolic content and antioxidative activity of bee pollen-honey mixtures with 20 % bee pollen share were in the range 3.03 -3.11 mg GAE/g, and 6.02 -6.96 mmol TE/kg, respectively, while mixtures with 30 % bee pollen share contained 3.92 -4.18 mg GAE/g, and 9.69-10.11 mmol TE/kg. Chromatographic fingerprint of bee pollen-honey mixtures was performed by high-performance thin-layer chromatography with conditions developed by authors and reported for the first time. Fingerprint analysis hyphenated with chemometrics enabled authenticity assessments of honey in mixtures. Results indicate that bee pollen-honey mixtures represent a food with highly, both, nutritious characteristics and health-promoting effect.

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Dried bee pollen: B complex vitamins, physicochemical and botanical composition

Cited by 92 publications

References 14 publications

Quantificação das vitaminas do complexo B (B1, B2) e vitâmeros das vitaminas B3 e B6 em amostras de pólen apícola desidratado provenientes da Região Sul do Brasil

Quantificação das vitaminas do complexo B (B1, B2) e vitâmeros das vitaminas B3 e B6 em amostras de pólen apícola desidratado provenientes da Região Sul do Brasil

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

Quality Assessment of Bee Pollen‐Honey Mixtures Using Thin‐Layer Chromatography in Combination with Chemometrics

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