Relation between composition, antioxidant and antibacterial activities and botanical origin of multifloral bee pollen

Velásquez, Patricia; Rodriguez, Karina; Retamal, Mauricio A.; Giordano, Ady; Valenzuela, Loreto M.; Montenegro, Gloria

doi:10.5073/jabfq.2017.090.038

Cited by 10 publications

(8 citation statements)

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“…Nevertheless, other factors such as the lactic fermentation that BB undergoes during maturation, the harvesting season, and processing and storage conditions of the bee products, may be additional factors that could impact the phenolic composition [ 29 ]. Nonetheless, the observed levels are consistent with the values reported in the literature [ 30 , 31 ].…”

Section: Resultssupporting

confidence: 92%

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread

Ertosun,

Aylanc,

Falcão

et al. 2023

Antioxidants

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Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread’s antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.

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Section: Resultssupporting

confidence: 92%

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread

Ertosun,

Aylanc,

Falcão

et al. 2023

Antioxidants

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show abstract

“…The TPC of the Salix spp. bee pollen in this study expressed on the dry matter of pollen(Prđun et al, 2021) was 16.20 mg GAE/g and 16.52 mg GAE/g, which is comparable with the results ofMărghitaş et al (2009) Velásquez et al (2017). reported 33.34 mg GAE/g in Prunus spp.…”

supporting

confidence: 89%

“…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: 59%

“…pollen), which is much higher than the results obtained for all Prunus genus pollen samples in this research. Generally, the values for TPC obtained byVelásquez et al (2017) are higher than in other research, e.g., byFeás et al (2012) andPascoal et al…”

contrasting

confidence: 54%

“…The chemical composition, and therefore the bioactive properties, of bee pollen depends on its botanical and geographical origin, as well as the bee species and storage conditions (Ares et al, 2018;Lilek et al, 2015;Mărgăoan et al, 2012). The most important bioactive components of bee pollen are polyphenols, especially phenolic acids and flavonoids but also carotenoids (Almeida-Muradian et al, 2005;Velásquez et al, 2017), which are responsible for the anti-inflammatory, antimicrobial, antioxidative, anticancerogenic, and immunostimulant properties of bee pollen (Mărgăoan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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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

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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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Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry

Akpinar Bayizit,

Bekar,

Unal

et al. 2023

Eur Food Res Technol

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Relation between composition, antioxidant and antibacterial activities and botanical origin of multifloral bee pollen

Cited by 10 publications

References 0 publications

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread

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

Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry

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