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Çobanoğlu DN, Şeker ME, Temizer İK, Erdoğan A. Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread. Chem Biodivers 2023; 20:e202201124. [PMID: 36730100 DOI: 10.1002/cbdv.202201124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/03/2023]
Abstract
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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Affiliation(s)
- Duygu Nur Çobanoğlu
- Department of Crop and Animal Production, Vocational School of Food, Agriculture and Livestock, Bingöl University, 12000, Bingöl, Turkey
| | - Mehmet Emin Şeker
- Department of Crop and Animal Production, Espiye Vocational School, Giresun University, Espiye, Giresun, 28600, Turkey
| | | | - Ayşegül Erdoğan
- Ege University Application and Research Center For Testing and Analysis (EGE MATAL), İzmir, 35100, Turkey
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2
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Melo BKCD, Silva JAD, Gomes RDDS, Custódio PP, Lira GAD, Ramalho AMZ, Gonçalves MC, Fonseca SBD, Rangel AHDN, Bezerra MDF. Physicochemical composition and functional properties of bee pollen produced in different locations. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.00622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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3
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Sevin S, Tutun H, Yipel M, Aluç Y, Ekici H. Concentration of essential and non-essential elements and carcinogenic / non-carcinogenic health risk assessment of commercial bee pollens from Turkey. J Trace Elem Med Biol 2023; 75:127104. [PMID: 36427435 DOI: 10.1016/j.jtemb.2022.127104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 10/16/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
BACKGROUND Bee pollen, known as a natural super-food with valuable nutritional ingredients, is regarded as a good indicator of ecotoxic substances, such as potentially toxic elements (PTEs). Therefore, this study aims to examine the concentrations of selected PTEs (Al, As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mg, Mn, Mo, Ni, Pb, Se, Sn, Sr, V, Zn) in bee pollen purchased from online markets in Turkey and perform a health risk assessment to identify the potential risk to consumers. METHODS The quantitative analyses were conducted by inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS The mean values of essential PTEs in decreasing content order were Mg > Fe > Zn > Mn > Cu > Ni > Se > Cr > Mo >Co = V. Regarding the results of the study, daily consumption (40 g for adult or 20 g for children) of commercial bee pollen can recompense 20-35 % of daily Cu, Mn, Se requirements for children, adults, pregnant, and breastfeeding women. The decreasing content order of non-essential elements was Al > Sn > Sr > Ba > Pb > As. Cadmium and Hg concentrations were below the detection limits in all the samples. In terms of food and public health; detection of the PTEs concentrations is necessary to assess the quality and safety of bee pollen before consumption. According to the carcinogenic and non-carcinogenic risk assessments; commercial pollen consumption does not pose a health risk to either children or adults for the PTEs monitored in this study. CONCLUSION We conclude that bee pollen is an ideal indicator for the monitoring of environmental pollution of PTEs and also a valuable source of essential elements. This study highlights the need to develop standards that regulate acceptable concentrations of PTEs.
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Affiliation(s)
- Sedat Sevin
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
| | - Hidayet Tutun
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
| | - Mustafa Yipel
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
| | - Yaşar Aluç
- Scientific and Technological Research Application and Research Center, Kırıkkale University, Kırıkkale, Turkey
| | - Hüsamettin Ekici
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Kırıkkale University, Kırıkkale, Turkey
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4
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Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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5
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Occurrence and human health risk assessment of mineral elements and pesticides residues in bee pollen. Food Chem Toxicol 2022; 161:112826. [DOI: 10.1016/j.fct.2022.112826] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/18/2022]
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6
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Microbial Decontamination of Bee Pollen by Direct Ozone Exposure. Foods 2021; 10:foods10112593. [PMID: 34828875 PMCID: PMC8623575 DOI: 10.3390/foods10112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its properties and greatly increasing its palatability, compared to dried pollen. However, fresh frozen pollen maintains a high microbiological load that can include some pathogenic genus to human health. In this work, ozonation combined with drying is applied to reduce the microbiological load. The lowest timing exposure to ozone (30 min) was chosen together with hot-air drying during 15 min to evaluate the shelf-life of treated bee-pollen under cold storage (4 °C), and initial reductions of 3, 1.5, and 1.7 log cycles were obtained for Enterobacteriaceae, mesophilic aerobes, and molds and yeasts counting, respectively. Six weeks after treatment the microbial load was held at a lower level than initially observed in fresh bee-pollen. In addition, ozone treatment did not have a negative impact on the polyphenols evaluated. Likewise, the sensory profile of the bee pollen under different treatments was studied. For all these assays the results have been favorable, so we can say that ozonation of fresh pollen is safe for human consumption, which maintains its polyphenols composition and organoleptically is better valued than dried pollen.
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Mărgăoan R, Özkök A, Keskin Ş, Mayda N, Urcan AC, Cornea-Cipcigan M. Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Mora-Adames WI, Fuenmayor CA, Benavides-Martín MA, Algecira-Enciso NA, Quicazán MC. Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110868] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Bee-pollen retailed in Tuscany (Italy): Labelling, palynological, microbiological, and mycotoxicological profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Determination of Ascorbic Acid, Total Ascorbic Acid, and Dehydroascorbic Acid in Bee Pollen Using Hydrophilic Interaction Liquid Chromatography-Ultraviolet Detection. Molecules 2020; 25:molecules25235696. [PMID: 33287160 PMCID: PMC7729496 DOI: 10.3390/molecules25235696] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 11/28/2020] [Accepted: 11/30/2020] [Indexed: 11/17/2022] Open
Abstract
Ascorbic acid (AA) is one of the essential nutrients in bee pollen, however, it is unstable and likely to be oxidized. Generally, the oxidation form (dehydroascorbic acid (DHA)) is considered to have equivalent biological activity as the reduction form. Thus, determination of the total content of AA and DHA would be more accurate for the nutritional analysis of bee pollen. Here we present a simple, sensitive, and reliable method for the determination of AA, total ascorbic acids (TAA), and DHA in rape (Brassica campestris), lotus (Nelumbo nucifera), and camellia (Camellia japonica) bee pollen, which is based on ultrasonic extraction in metaphosphoric acid solution, and analysis using hydrophilic interaction liquid chromatography (HILIC)-ultraviolet detection. Analytical performance of the method was evaluated and validated, then the proposed method was successfully applied in twenty-one bee pollen samples. Results indicated that contents of AA were in the range of 17.54 to 94.01 µg/g, 66.01 to 111.66 µg/g, and 90.04 to 313.02 µg/g for rape, lotus, and camellia bee pollen, respectively. In addition, percentages of DHA in TAA showed good intra-species consistency, with values of 13.7%, 16.5%, and 7.6% in rape, lotus, and camellia bee pollen, respectively. This is the first report on the discriminative determination between AA and DHA in bee pollen matrices. The proposed method would be valuable for the nutritional analysis of bee pollen.
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11
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Castagna A, Benelli G, Conte G, Sgherri C, Signorini F, Nicolella C, Ranieri A, Canale A. Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen? Molecules 2020; 25:molecules25214925. [PMID: 33114449 PMCID: PMC7663774 DOI: 10.3390/molecules25214925] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 01/10/2023] Open
Abstract
In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.
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Affiliation(s)
- Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Giovanni Benelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Correspondence: ; Tel.: +39-0502216141
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
| | - Francesca Signorini
- Consorzio Polo Tecnologico Magona, via Magona snc, Cecina, 57023 Livorno, Italy;
| | - Cristiano Nicolella
- Dipartimento di Ingegneria Civile e Industriale, Università di Pisa, Largo Lucio Lazzarino 2, 56122 Pisa, Italy;
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Angelo Canale
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.C.); (G.C.); (C.S.); (A.R.); (A.C.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
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12
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Multivariable optimization of ultrasound-assisted solvent extraction of bee pollen prior to its element analysis by FAAS. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Pohl P, Dzimitrowicz A, Greda K, Jamroz P, Lesniewicz A, Szymczycha-Madeja A, Welna M. Element analysis of bee-collected pollen and bee bread by atomic and mass spectrometry – Methodological development in addition to environmental and nutritional aspects. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115922] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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14
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15
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The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. Biomolecules 2020; 10:biom10010084. [PMID: 31948037 PMCID: PMC7023195 DOI: 10.3390/biom10010084] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/30/2019] [Accepted: 01/02/2020] [Indexed: 12/11/2022] Open
Abstract
Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.
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16
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Kanar Y, Mazı BG. Effect of different drying methods on antioxidant characteristics of bee-pollen. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00283-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108273] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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18
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Zuluaga-Domínguez C, Serrato-Bermudez J, Quicazán M. Influence of drying-related operations on microbiological, structural and physicochemical aspects for processing of bee-pollen. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.eaef.2018.01.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Bertoncelj J, Polak T, Pucihar T, Lilek N, Kandolf Borovšak A, Korošec M. Carbohydrate composition of Slovenian bee pollens. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13773] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jasna Bertoncelj
- Department of Food Science and Technology; Biotechnical Faculty; University of Ljubljana; Jamnikarjeva 101 Ljubljana SI-1000 Slovenia
| | - Tomaž Polak
- Department of Food Science and Technology; Biotechnical Faculty; University of Ljubljana; Jamnikarjeva 101 Ljubljana SI-1000 Slovenia
| | - Tina Pucihar
- Department of Food Science and Technology; Biotechnical Faculty; University of Ljubljana; Jamnikarjeva 101 Ljubljana SI-1000 Slovenia
| | - Nataša Lilek
- Slovenian Beekeepers Association; Brdo pri Lukovici 8 Lukovica SI-1225 Slovenia
| | | | - Mojca Korošec
- Department of Food Science and Technology; Biotechnical Faculty; University of Ljubljana; Jamnikarjeva 101 Ljubljana SI-1000 Slovenia
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20
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Canale A, Benelli G, Castagna A, Sgherri C, Poli P, Serra A, Mele M, Ranieri A, Signorini F, Bientinesi M, Nicolella C. Microwave-Assisted Drying for the Conservation of Honeybee Pollen. MATERIALS 2016; 9:ma9050363. [PMID: 28773484 PMCID: PMC5503063 DOI: 10.3390/ma9050363] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/02/2016] [Accepted: 05/09/2016] [Indexed: 11/23/2022]
Abstract
Bee pollen is becoming an important product thanks to its nutritional properties, including a high content of bioactive compounds such as essential amino acids, antioxidants, and vitamins. Fresh bee pollen has a high water content (15%–30% wt %), thus it is a good substrate for microorganisms. Traditional conservation methods include drying in a hot air chamber and/or freezing. These techniques may significantly affect the pollen organoleptic properties and its content of bioactive compounds. Here, a new conservation method, microwave drying, is introduced and investigated. The method implies irradiating the fresh pollen with microwaves under vacuum, in order to reduce the water content without reaching temperatures capable of thermally deteriorating important bioactive compounds. The method was evaluated by taking into account the nutritional properties after the treatment. The analyzed parameters were phenols, flavonoids, with special reference to rutin content, and amino acids. Results showed that microwave drying offers important advantages for the conservation of bee pollen. Irrespective of microwave power and treatment time, phenol and flavonoid content did not vary over untreated fresh pollen. Similarly, rutin content was unaffected by the microwave drying, suggesting that the microwave-assisted drying could be a powerful technology to preserve bioprotective compounds in fresh pollen.
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Affiliation(s)
- Angelo Canale
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Giovanni Benelli
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Cristina Sgherri
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Piera Poli
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Andrea Serra
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Marcello Mele
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
- Interdepartmental Research Center "Nutraceuticals and Food for Health", Università di Pisa, via del Borghetto 80, Pisa 56124, Italy.
| | - Francesca Signorini
- Consorzio Polo Tecnologico Magona, via Magona snc, Cecina (LI) 57023, Italy.
| | - Matteo Bientinesi
- Consorzio Polo Tecnologico Magona, via Magona snc, Cecina (LI) 57023, Italy.
| | - Cristiano Nicolella
- Dipartimento di Ingegneria Civile e Industriale, Università di Pisa, Largo Lucio Lazzarino 2, Pisa 56122, Italy.
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21
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Effect of processing conditions on characteristics of dehydrated bee-pollen and correlation between quality parameters. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Kostić AŽ, Barać MB, Stanojević SP, Milojković-Opsenica DM, Tešić ŽL, Šikoparija B, Radišić P, Prentović M, Pešić MB. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.031] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Žilić S, Vančetović J, Janković M, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.05.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Yang K, Wu D, Ye X, Liu D, Chen J, Sun P. Characterization of chemical composition of bee pollen in China. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:708-718. [PMID: 23265625 DOI: 10.1021/jf304056b] [Citation(s) in RCA: 123] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Bee pollen has been praised for its good nutrition and therapeutic values. China is the largest producer in the world. Twelve common varieties of monofloral bee pollen collected from China's main producing regions were selected for nutritional composition analysis, including proximate contents, dietary fibers, amino acid distribution, fatty acid composition, and mineral elements. The proximate compositions mostly met the specifications regulating pollen load quality of China. Proline and glutamic acids were found to be the predominant amino acids in the form of both total amino and free amino acids. Lysine was the relative limiting amino acid. The percentage of total essential amino acids (TEAA) to total amino acids (TAA) reached the nutrition recommendation of the Food and Agricultural Organization (FAO). The major fatty acids, presented as mean values, were C18:3 (25.1%), C16:0 (19.6%), C18:1 (17.3%), C18:2 (8.78%), C22:0 (4.07%), and C18:0 (2.96%) acids. The proportions of C18:3 were generally higher than those of C18:2, and the ratio of total unsaturated fatty acids (TUS) to total saturated fatty acids (TS) was >1.0, except for Nelumbo nucifera Gaertn. pollen for the characteristic absence of C18:3 acids. High levels of beneficial elements such as K, Ca, Mg, Zn, Fe, Mn. and Cu were observed in pollen samples. The contents of detrimental trace elements of Cd, Pb, and Hg were primarily lower or not detected. However, more attention should be paid to a large amount of Al, with a concentration of >100 mg/kg DW in most samples. There were some significant differences between samples. On the whole, the Chinese bee pollen was evaluated as a good complement to diet.
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Affiliation(s)
- Kai Yang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, People's Republic of China
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25
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Domínguez-Valhondo D, González-Gómez D, Hernández-Méndez T, Bohoyo-Gil D. Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen. FOOD SCI TECHNOL INT 2013; 19:167-76. [PMID: 23291828 DOI: 10.1177/1082013212442192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Honeybee-collected pollen constitutes a potential source of energy and proteins for human consumption. The aim of this study was to determinate if the volatile fraction of pollen is affected by the application of industrial treatment processes and by the floral origin. Two process (thermal and freeze-drying) were compared with the fresh product. The volatile composition was investigated by a suitable analytical procedure based on dynamic headspace followed by thermal desorption gas chromatography mass spectrometry. Using this methodology more than 60 volatile compounds were separated in a phenyl-methyl-siloxane 50 m chromatographic column and identified according to their mass spectra, Kovats retention indices and comparison with those of authenticated reference standards. The differences among the studied honeybee pollens, in terms on volatile profile, were studied by means of the analysis of variance and principal component analysis. The volatile profile of fresh pollen is influenced by the floral origin and altered when it is processed, either by thermal and freeze-drying process, but when thermal process was used, compounds as dimethyl sulphyde and furfural, which affect negatively the functional quality, are found. As conclusion, the freeze-drying system could be a good alternative to the traditional thermal drying process.
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Bohoyo-Gil D, Dominguez-Valhondo D, García-Parra JJ, González-Gómez D. UHPLC as a suitable methodology for the analysis of carotenoids in food matrix. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1838-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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