Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&amp;H)

Aličić, Damir; Flanjak, Ivana; Ačkar, Đurđica; Jašić, Midhat; Babić, Jurislav; Šubarić, Drago

doi:10.5513/jcea01/21.1.2533

Cited by 9 publications

(16 citation statements)

References 27 publications

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“…The protein content showed significant variations among the pollen samples ranging from 14.23% to 23.29% in the multifloral bee pollen, and from 14.02% in T. officinale bee pollen to 27.26% in A. hippocastanum bee pollen. The obtained data are in agreement with the results reported by Isopescu et al [ 26 ], Kostić et al [ 56 ], Barajas et al [ 57 ], Taha et al [ 58 ], and Aličić et al [ 59 ], higher than those obtained by Orzalez Villanueva [ 60 ], and lower compared to reports provided by Asmae et al [ 50 ], Estevinho et al [ 61 ], and Liolios et al [ 62 ].…”

Section: Discussionsupporting

confidence: 92%

“…from Slovenia [ 66 , 67 ], and T. officinale and Salix spp. from Bosnia and Herzegovina [ 59 ], certain differences in observed nutritional values can be noticed. Since these countries have similar climatic conditions, this is additional evidence that the nutritional value of bee pollen depends not only on the botanical origin and climate conditions, but also on other factors, such as soil type and bee pollen collecting period and processing.…”

Section: Discussionmentioning

confidence: 99%

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Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles

Prđun

Svečnjak

Valentić

et al. 2021

Foods

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Chemical characterization of bee pollen is of great importance for its quality estimation. Multifloral and unifloral bee pollen samples collected from continental, mountain and Adriatic regions of Croatia were analyzed by means of physico-chemical, chromatographic (GC-MS), and spectroscopic (FTIR-ATR) analytical tools, aiming to conduct a comprehensive characterization of bee pollen. The most distinctive unifloral bee pollen with regard to nutritional value was Aesculus hippocastanum (27.26% of proteins), Quercus spp. (52.58% of total sugars), Taraxacumofficinale (19.04% of total lipids), and Prunusavium (3.81% of ash). No statistically significant differences between multifloral and unifloral bee pollen from different regions were found for most of the physico-chemical measurement data, with an exception of melezitose (p = 0.04). Remarkable differences were found among the bee pollen HS VOCs. The major ones were lower aliphatic compounds, monoterpenes (mainly linalool derivatives, especially in Prunusmahaleb and P.avium bee pollen), and benzene derivatives (mainly benzaldehyde in T.officinale and Salix spp.). Aldehydes C9 to C17 were present in almost all samples. FTIR-ATR analysis revealed unique spectral profiles of analyzed bee pollen exhibiting its overall chemical composition arising from molecular vibrations related to major macromolecules—proteins, lipids, and carbohydrates (sugars).

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles

Prđun

Svečnjak

Valentić

et al. 2021

Foods

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“…The highest values were observed in the samples belonging to the Sapindaceae (C1 -9.71 mg QE/g) and Salicaceae families (A2 -9.19 mg QE/g and C3 -9.14 mg QE/g). Most of the samples had values between 5 and 6 mg QE/g (Table 2), and the range of the obtained results is similar to those reported by Aličić et al (2020) and Araújo et al (2017). Kostić et al (2019) obtained lower average TFC values for the Asteraceae family (Helianthus annuus L.; 0.84 mg QE/g).…”

Section: Discussionsupporting

confidence: 84%

“…The lowest FRAP values were in pollen samples coming from the Asteraceae family, which also had the lowest TPC values (D2 -25.24 µmol Fe 2+ /g and A1 -34.74 µmol Fe 2+ /g). A positive correlation between FRAP values and TPC was also reported by Aličić et al (2020), Mărghitaş et al (2009), andVelásquez et al (2017). It can also be concluded that being part of the same plant family doesn't lead to similar FRAP values.…”

Section: Discussionsupporting

confidence: 53%

Influence of botanical origin on phenolic content and antioxidant capacity of monofloral bee pollen

Rajs¹,

Primorac²,

Gal³

et al. 2022

Acta Sci Pol Technol Aliment

Self Cite

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Background. Bee pollen, a source of nutrients for adult honey bees and larvae, is produced from plant flower pollen which bees collect and mix with nectar or secretions from their salivary glands. Bee pollen contains nutritionally essential substances like proteins, lipids, amino acids, mineral substances, and vitamins but also carotenoids, flavonoids, and polyphenols. The amount of each substance contained in bee pollen depends on the botanical origin and the source region. Recently, many investigations have been concerned with the antioxidant properties of different food products. The aim of this research was to examine the antioxidant capacity of bee pollen and investigate its relationship with total phenolic and flavonoid contents. Materials and methods. Samples were collected from three locations in Croatia from April to June 2019. Sixteen bee pollen pooled samples were classified according to color and, after melissopalynological analysis, total phenolic (Folin-Ciocalteu method) and total flavonoid contents and antioxidant capacity (FRAP assay) were determined in fourteen monofloral bee pollen samples. Results. The monofloral bee pollen samples had 82-100% of their pollen originating from one botanical species. The highest total phenolic content (TPC) was measured in Prunus spp. and Salix spp. monofloral bee pollens (15.80 and 13.75 mg GAE/g, respectively), which also had the highest ferric reducing-antioxidant power (FRAP) values (124.44 and 147.61 µmol Fe 2+ /g, respectively). The samples with the lowest TPC (Crepis biennis L. and Taraxacum officinale F.H. Wigg.; 4.00 and 5.34 mg GAE/g, respectively) also had the lowest FRAP values (25.24 and 34.74 µmol Fe 2+ /g, respectively). The values for total flavonoid content (TFC) did not vary a lot between the analyzed samples (5.05-9.71 mg QE/g). Conclusion.In comparison to some other food products, bee pollen, like most bee products, appears to be a good source of antioxidants. The botanical family or botanical species of bee pollen affects the antioxidant properties of the bee pollen. Due to a lack of research on monofloral bee pollen in comparison to pooled samples, knowledge about specific parameters of different monofloral bee pollen samples should be broadened.

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“…It is defined as a free radical scavenger of the antioxidant activity of BP and an inhibitor of lipid peroxidation. This activity is associated with the phenolic content of the pollen (Adaskeviciute et al, 2019; Ali & Kunugi, 2020; Aličić et al., 2020; Fadzilah et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen

Dundar

2021

Food Processing Preservation

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Pollen, the male reproductive cell of seeded plants, is the main source of protein in many creatures, especially honey bees (DeGrandi-Hoffman et al., 2012). Honeybees (Apis Mellifera) harvest the pollen from plant, stored on the back leg of bees and enrich it with salivary enzymes to obtain small granular grains called "bee pollen." These bee pollens are also named as "apicultural pollen," "corbicular pollen," and "bee collected pollen" (CarlosFuenmayor et al., 2014).Bee Pollen (BP) is known as one of the oldest nutritional supplements in history and contains almost all nourishing components for a diet and due to these qualities, it has been described as "only perfectly complete food" and "the world's best food product" in recent years (

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Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&H)

Cited by 9 publications

References 27 publications

Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles

Characterization of Bee Pollen: Physico-Chemical Properties, Headspace Composition and FTIR Spectral Profiles

Influence of botanical origin on phenolic content and antioxidant capacity of monofloral bee pollen

Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen

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