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Jose L Bernal - One of the best experts on this subject based on the ideXlab platform.
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extraction and determination of bioactive compounds from Bee Pollen
Journal of Pharmaceutical and Biomedical Analysis, 2018Co-Authors: Ana M Ares, Silvia Valverde, Jose L Bernal, Maria J NozalAbstract:Since ancient times Bee Pollen has Been considered a good source of bioactive substances and energy. Taking into account the current demand for healthy and natural foods, it is not surprising that Bee Pollen has Been attracting commercial interest in recent years, making it one of the most widely consumed food supplements. It has Been extensively reported that Bee Pollen contains several health-promoting compounds, such as proteins, amino acids, lipids, phenolic compounds, vitamins or minerals. Thus, this study aims to give an overview of the extraction and determination techniques of several of the above-mentioned compounds which have Been published in the last few years (2011-2017). The design of the study is in accordance with the different families of bioactive compounds, and the extraction procedures together with the analytical techniques employed and their determination are discussed. A list of some of the most relevant applications is provided for each category, including a brief summary of the experimental conditions. The references included will provide the reader with a comprehensive overview of and insight into the analysis of bioactive compounds from Bee Pollen.
Ortrud Monika Barth - One of the best experts on this subject based on the ideXlab platform.
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Dried Bee Pollen: B complex vitamins, physicochemical and botanical composition
Journal of Food Composition and Analysis, 2013Co-Authors: Vanilda Aparecida Soares De Arruda, Aline Aparecida Santos Pereira, Alex Silva De Freitas, Ortrud Monika Barth, Ligia Bicudo De Almeida-muradianAbstract:We investigated the concentration of B complex vitamins (B1, B2, B6and PP) including their vitamers, physicochemical composition and botanical origin of dried Bee Pollen samples from the State of São Paulo, Brazil. The possible influence of Pollen types on the proximate composition and vitamin content was also verified. Vitamins, after simultaneous extraction, were quantified by HPLC, with fluorescence detection. The results showed a great concentration difference of B complex vitamins in the samples analyzed. The variations were (dry basis): 0.59-1.09mg/100g for vitamin B1; 1.73-2.56mg/100g for vitamin B2; 6.43-15.34mg/100g for vitamin PP and 0.33-0.68mg/100g for vitamin B6. All samples were considered sources of vitamin B2. For the proximate composition, this was not observed, and the results were: 3.47±0.30% for moisture; 2.98±0.18% for ash; 5.39±0.60% for lipids and 23.38±1.24% for protein. The frequency of the plant families presented showed a total of 10 significant Pollen types: Arecaceae, Cecropia, Cestrum, Cyperaceae, Eucalyptus, Ilex, Myrcia, Piper, Vernonia and Trema. The data analyzed served as an indication of the nutritional quality and value for commercial dried Bee Pollen. © 2013.
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chemical composition and botanical evaluation of dried Bee Pollen pellets
Journal of Food Composition and Analysis, 2005Co-Authors: Ligia Bicudo De Almeidamuradian, Lucila Coelho Pamplona, Silvia Coimbra, Ortrud Monika BarthAbstract:Ten samples of different colors of dried Bee Pollen pellets were collected in the south region of Brazil and analyzed for: moisture, ash, lipids, proteins, total carotenoids, beta-carotene, vitamin C and botanical evaluation. The botanical origin of the Pollen pellets was obtained using microscopic Pollen identification of color-dependent subsamples. The results obtained had an average of 7.4% moisture, 20% proteins, 6% lipids, 2.2% ash, absence of vitamin C and beta-carotene and presence of total carotenoids. The color of the Pollen pellets was not determinant for taxa identification due to the fact that most of the pellets named as monofloral samples presented two or more botanical taxa. The most frequent plant families from a total of 17 taxa identified were Arecaceae, Asteraceae and Myrtaceae. In conclusion, due to the intraspecific differences in compounds from the taxa collected, the data obtained using chemical and microscopic analysis can play an important role in the quality control of dry Bee Pollen pellets if the samples are mostly monofloral.
Solange Teresinha Carpes - One of the best experts on this subject based on the ideXlab platform.
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Bee Pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
Lwt - Food Science and Technology, 2019Co-Authors: Ofelia Anjos, Rodrigo Fernandes, Susana M Cardoso, Teresa Delgado, Nelson Farinha, Vanessa B Paula, Leticia M Estevinho, Solange Teresinha CarpesAbstract:Abstract The antioxidant activity of Bee Pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, Bee Pollen and Bee Pollen extract) were produced. Bee Pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that Bee Pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.
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lyophilized Bee Pollen extract a natural antioxidant source to prevent lipid oxidation in refrigerated sausages
Lwt - Food Science and Technology, 2017Co-Authors: Jacqueline De Florio Almeida, Mirelli Bianchin, Leila Fernanda Serafini Heldt, Daiane Pereira, Cristiane De Moura, Manuel Salvador Vicente Plataoviedo, Charles Windson Isidoro Haminiuk, Ingridy Simone Ribeiro, Amalia Soares Dos Reis, Solange Teresinha CarpesAbstract:Bee Pollen, a honeyBee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized Bee Pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 °C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in Bee Pollen; which has potential to be used in pork sausage.
Leticia M Estevinho - One of the best experts on this subject based on the ideXlab platform.
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Bee Pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
Lwt - Food Science and Technology, 2019Co-Authors: Ofelia Anjos, Rodrigo Fernandes, Susana M Cardoso, Teresa Delgado, Nelson Farinha, Vanessa B Paula, Leticia M Estevinho, Solange Teresinha CarpesAbstract:Abstract The antioxidant activity of Bee Pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, Bee Pollen and Bee Pollen extract) were produced. Bee Pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that Bee Pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.
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chemical composition and biological activities of mono and heterofloral Bee Pollen of different geographical origins
International Journal of Molecular Sciences, 2017Co-Authors: Jucilene Silva Araujo, Emerson Dechechi Chambo, Maria Angelica Pereira De Carvalho Costa, Samira Maria Peixoto Cavalcante Da Silva, Carlos Alfredo Lopes De Carvalho, Leticia M EstevinhoAbstract:Recent research shows variations in Pollen chemical constituents and, consequently, in their therapeutic properties. Mono and multifloral Bee Pollen extracts were investigated for antioxidant and enzyme inhibitory activity properties, phenolic compounds and fatty acid composition. Generally, Eucalyptus spp. and multifloral extracts exhibited potent inhibitory activity against α-amylase, acetylcholinesterase, tyrosinase, lipoxygenase, lipase and hyaluronidase. On the other hand, Miconia spp. demonstrated higher antihemolytic activity. Cocos nucifera and Miconia spp. extracts exhibited important antioxidant properties in the different assays (ABTS, DPPH, β-carotene/linoleic acid and reducing power). Moreover, these extracts had greater amounts of total phenols and flavonoids in comparison to others. The increase in antioxidant activity (decrease in EC50 values) was accompanied by an increase in the amount of total phenols in the extracts. The Pollen extracts contained linoleic acid and α-linolenic acid as major fatty acids, followed by palmitic acid, and oleic acid. In this study, differences were observed in both chemical constituents and biological activities of the samples related to the geographical and botanical origin of Bee Pollen.
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application of ftir atr spectroscopy on the Bee Pollen characterization
Journal of Apicultural Research, 2017Co-Authors: Ofelia Anjos, Antonio J A Santos, Teresa Dias, Leticia M EstevinhoAbstract:Bee Pollen contains almost all nutrients required by the human organism as well as diverse health-promoting substances. However, its composition and nutritional value greatly depend on the botanical origin. As such, it is important to develop a rapid and non-expensive methodology that allows studying its characteristics, making labelling more objective and easier. The FTIR-ATR technique was used to predict some nutritional parameters in 126 Bee Pollen samples. FTIR-ATR spectrum obtained in the region between 4000 and 400 cm−1 with PLS Regression models were used to correlate spectral information with the data obtained using reference methods. In this first approach with Pollen samples, good correlation models with appropriate accuracy were obtained for the evaluated parameters with r2 varying from 74.8 to 97% and residual prediction deviation between 2.0 and 5.8. These results suggest that FTIR-ATR may be a useful technique for assessing Bee Pollen’s composition.
Ligia Bicudo De Almeidamuradian - One of the best experts on this subject based on the ideXlab platform.
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essential minerals and inorganic contaminants barium cadmium lithium lead and vanadium in dried Bee Pollen produced in rio grande do sul state brazil
Food Science and Technology International, 2016Co-Authors: Jose Augusto Gasparotto Sattler, Adriane Alexandre Machado Demelo, Kelly Souza Do Nascimento, Illana Louise Pereira De Melo, Jorge Mancinifilho, Aroni Sattler, Ligia Bicudo De AlmeidamuradianAbstract:Like other Beehive products, such as honey, royal jelly and propolis, Bee Pollen has attracted great interest because of the health benefits it can provide when consumed. Bee Pollen has high contents of sugars and proteins and a low content of lipids, it is also a rich source of vitamins and other bioactive compounds, which makes it an attractive micronutrient supplement. However, few studies have investigated its composition. Therefore, the aim of this study was to characterize the essential minerals and inorganic contaminants present in Bee Pollen produced at apiaries in Rio Grande do Sul State, Brazil. Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) revealed the presence of 8 essential minerals (calcium, iron, copper, chromium, manganese, molybdenum, phosphorus and zinc) in the 5 analyzed samples; 6 of them were in sufficiently high amounts to meet dietary requirements. Of the 5 inorganic contaminants assessed (barium, cadmium, lithium, lead and vanadium), only cadmium was present at levels over the International Honey Commission’s standards. All Bee Pollen samples showed a high content of the 8 essential minerals. Contamination usually results from the use of pesticides, fertilizers and other chemicals in agriculture; thus, monitoring of its levels must be included in Bee Pollen analysis.
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a diagnosis of the microbiological quality of dehydrated Bee Pollen produced in brazil
Letters in Applied Microbiology, 2015Co-Authors: Adriane Alexandre Machado Demelo, Maria Leticia Miranda Fernandes Estevinho, Ligia Bicudo De AlmeidamuradianAbstract:UNLABELLED Bee-Pollen is an apicultural product with potential for medical and nutritional applications; therefore, its microbiology quality should be monitored. In this context, the objective of this study was to diagnose the microbiological quality of 45 dehydrated Bee-Pollen samples collected from November 2011 to December 2013 in nine Brazilian States. All the samples were negative for sulphite-reducing Clostridium spores, Salmonella, coagulase-positive Staphylococcus and Escherichia coli, which are micro-organisms of public health concern. Total aerobic mesophilic micro-organism counts ranged from <10 to 1·10 × 10(4) CFU g(-1) , with psychrotroph counts ranging from <10 to 1·12 × 10(3) CFU g(-1) and total coliforms from <10 to 2·80 × 10(3) CFU g(-1) , while the values for yeasts and moulds were between <10 to 7·67 × 10(3) CFU g(-1) . According to the literature, the microbiota observed in this study were typical; however, it is important to consider that these micro-organisms may cause spoilage and diminish shelf life, reason by which quality control programs should be implemented. SIGNIFICANCE AND IMPACT OF THE STUDY Contamination of Bee-Pollen can occur during production, collection and processing, but there are few studies of the microbiological quality of this product. Brazil is an important producer of dehydrated Bee-Pollen, therefore, a diagnosis of the microbiological status is important to ensure the safety of many consumers. Salmonella sp., genus Clostridium, coagulase-positive Staphylococcus, Escherichia coli and even some yeast species are micro-organisms of public health concern and their presence must be monitored. Furthermore, the determination of spoilage micro-organisms indicates whether the production and the processing practices carried out by Beekeepers and warehouses were adequate.
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chemical composition and botanical evaluation of dried Bee Pollen pellets
Journal of Food Composition and Analysis, 2005Co-Authors: Ligia Bicudo De Almeidamuradian, Lucila Coelho Pamplona, Silvia Coimbra, Ortrud Monika BarthAbstract:Ten samples of different colors of dried Bee Pollen pellets were collected in the south region of Brazil and analyzed for: moisture, ash, lipids, proteins, total carotenoids, beta-carotene, vitamin C and botanical evaluation. The botanical origin of the Pollen pellets was obtained using microscopic Pollen identification of color-dependent subsamples. The results obtained had an average of 7.4% moisture, 20% proteins, 6% lipids, 2.2% ash, absence of vitamin C and beta-carotene and presence of total carotenoids. The color of the Pollen pellets was not determinant for taxa identification due to the fact that most of the pellets named as monofloral samples presented two or more botanical taxa. The most frequent plant families from a total of 17 taxa identified were Arecaceae, Asteraceae and Myrtaceae. In conclusion, due to the intraspecific differences in compounds from the taxa collected, the data obtained using chemical and microscopic analysis can play an important role in the quality control of dry Bee Pollen pellets if the samples are mostly monofloral.