scholarly journals Effects of drying techniques on chemical composition and volatile constituents of bee pollen

2020 ◽  
Vol 38 (No. 4) ◽  
pp. 203-208
Author(s):  
Merve Keskin ◽  
Aslı Özkök
Keyword(s):  
Biochemical Characterization ◽  
Biological Activities ◽  
Nutrient Content ◽  
Food Supplement ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Bee Pollen ◽  
Long Term Storage ◽  
Drying Techniques

Bee pollen is used as a food supplement by humans as it is rich in carbohydrates, proteins, lipids, vitamins, minerals and trace elements. Bee pollen has many biological activities such as antibacterial, antifungal, antitumor and antioxidant. Fresh bee pollen is not suitable for long-term storage because of its moisture content. In order to protect the nutrient content and freshness, the bee pollen can be dried by using different drying techniques. In this study, the biochemical characterization of the bee pollen samples dried by different techniques and drying effects on the biochemical properties of bee pollen were determined. Moisture, total lipid and protein, pH and total phenolic content of pollen samples were determined. The results ranged 6.23–20.62%, 4.98–5.57%, 16.812–1.477%, 4.08–4.33 and 15.2–22.73 mg GAE g<sup>–1</sup>, respectively. All samples are rich in squalene and methyl octadecanoate. It is clear that bee pollen bioactive components will be less damaged by using drying methods performed under more moderate conditions like lyophilization than when the traditional method is used.

scholarly journals Phenolic profile and antioxidant activity of bee pollen extracts from different regions of Algeria

2020 ◽  
Vol 31 (2) ◽  
pp. 93-98
Author(s):  
Hadia Hemmami ◽  
Bachir Ben Seghir ◽  
Mustapha Ben Ali ◽  
Abdelkrim Rebiai ◽  
Soumeia Zeghoud ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Pollen Grains ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phenolic Profile ◽  
Bee Pollen ◽  
Full Diet

AbstractDue to its complex biochemical properties, the bee pollen is considered one of the functional foods. Bee pollen collected from pollen grains from different botanical sources offers almost a full diet such as carbohydrates, proteins, amino acids, vitamins, minerals. In this study, methanol extracts of 13 honeybee pollen samples were evaluated for flavonoids, phenolic compounds, and antioxidant capacity. Caffeic acid, chlorogenic acid, vanillic acid, p-coumaric acid, gallic acid, quercetin, rutin, vanillin, and naringin were identified as main phenolic compounds in pollen extracts by High-Performance Liquid Chromatography (HPLC) analysis. The obtained results are: total phenolic content - 379.8 to 915.6 mg GAE/100 g, total flavonoid content - 207.1 to 550 mg QE/100 g, and antioxidant activity - 808.2 to 3311 mg GAE/100 g in bee pollen extracts.

scholarly journals Chemical Composition and Biological Activities of Beebread – Review

2017 ◽  
Vol 74 (1) ◽  
pp. 6 ◽  
Author(s):  
Adriana Cristina URCAN ◽  
Liviu Al MARGHITAS ◽  
Daniel S DEZMIREAN ◽  
Otilia BOBIS ◽  
Victorita BONTA ◽  
...  
Keyword(s):  
Digestive Enzymes ◽  
Anaerobic Fermentation ◽  
Biological Activities ◽  
Food Supplement ◽  
Human Consumption ◽  
Mineral Salts ◽  
Bee Pollen ◽  
Wide Range ◽  
Protein Amino Acids ◽  
Transformation Processes

Beebread is a product of the hive obtained from pollen collected by bees, to which they add honey, digestive enzymes and subsequently is stored in the combs. The bees transform the bee pollen in beebread by an anaerobic fermentation process. A proper hive management promotes beebread collection, aimed at marketing it for human consumption since it can be considered a valuable food supplement due to its content of a wide range of nutrients. Its value is given by the content in protein, amino acids, fatty acids, carbohydrates, mineral salts, polyphenols and flavonoids, which depends on the botanical source of bee pollen. The nutritional and functional composition of beebread is widely reported; nevertheless, few studies on transformation processes of the pollen to improve the availability of the compounds present in this product were found. Overall, beebread is a recent collected and consumed bee product and at this stage it can be used as a food supplement.

scholarly journals Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 651
Author(s):  
Volkan Aylanc ◽  
Andreia Tomás ◽  
Paulo Russo-Almeida ◽  
Soraia I. Falcão ◽  
Miguel Vilas-Boas
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Reducing Power ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
Bee Pollen ◽  
Bee Bread ◽  
Bioactive Content

Bee pollen and bee bread have always been regarded as excellent natural resources for application in food and pharmaceutical fields due to their rich nutrient content and diversity of bioactive compounds with health-improving properties. Extensive studies on both bee products as ingredients for a healthy diet were reported, although the data concerning their metabolization on the gastrointestinal tract is quite limited. Here, we report, at each digestive stage, the bioactive profile for both bee products, their bioaccessibility levels and the antioxidant activity evaluation. The findings indicated that the average bioaccessibility level of total phenolic and total flavonoid content for bee pollen was 31% and 25%, respectively, while it was 38% and 35% for bee bread. This was reflected in a decrease of their antioxidant capacity at the end of in vitro gastrointestinal digestion, both in free radicals scavenging capacity and in reducing power. Moreover, within the 35 phytochemicals identified, the most affected by gastrointestinal digestion were phenylamides, with a complete digestibility at the end of the intestinal phase. Overall, our results highlight that bioactive compounds in both raw products do not reflect the real amount absorbed in the intestine, being bee bread more accessible in bioactive content than bee pollen.

scholarly journals Effects of Different Drying Methods and Solvents on Biological Activities of Curcuma aeruginosa Leaves Extract

2021 ◽  
Vol 50 (8) ◽  
pp. 2207-2218
Author(s):  
Wan Najiyah Hanun Wan Nasir ◽  
Nurul Najiha Ain Ibrahim ◽  
Kuo Hao Woon ◽  
Azliana Abu Bakar Sajak ◽  
Noor-Soffalina Sofian-Seng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Phenolic Content ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Curcuma aeruginosa Roxb. is one of the plants from the Zingiberaceae family which the rhizome has been used for medicinal purposes. However, the biological properties of the leaves have not been fully explored. Therefore, this study was conducted to evaluate the effects of different drying methods and solvents on total phenolic content, antioxidant and anti-hyperglycemic activities of C. aeruginosa leaf extract. Samples were dried by oven drying (OD) and freeze drying (FD), and then extracted using different ratios of ethanol:water (100:0, 50:50 and 0:100). The amount of phenolic content (TPC) was determined using a spectrophotometer. Antioxidant activity was tested using the Free Radical Scavenging (DPPH) test and the Ferric Reducing Antioxidant Power assay (FRAP), while the anti-hyperglycemic test was evaluated by determining the percentage of α-glucosidase inhibition. The results showed that FD at 100:0 and 50:50 concentrations had the highest phenolic content (30.88 and 33.06 mg GAE/g extract, respectively) and highest antioxidant activity value (38.24 and 42.46 mg TEAC/g extract, respectively). For DPPH, FD at 50:50 showed the highest inhibition of 71.48% compared to other extracts. Whereas FD at 100:0, 50:50 and 0:100 showed the highest α-glucosidase inhibition of 25.65, 30.78 and 27.65%, respectively. However, compared to Quercetin, the extract showed mild anti-hyperglycemic activity. The results indicated that FD is the best method of drying while 50:50 showed as the best solvents. Positive correlation between TPC with antioxidant and anti-hyperglycemic activities showed that C. aeruginosa leaf has potential as a source of natural antioxidant with the presence of phenolic compounds.

scholarly journals Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

2019 ◽  
Vol 23 (1) ◽  
pp. 35-42
Author(s):  
Adedolapo Ibironke Falodun ◽  
Helen Nwakego Ayo-Omogie ◽  
Olugbenga Olufemi Awolu
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Crude Fibre ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Flour Sample ◽  
Banana Flour

Abstract This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.

scholarly journals Total Bioactive Compounds and Antimicrobial Capacities of Bee Pollen with Different Botanical Origins

2021 ◽  
Vol 78 (1) ◽  
pp. 57
Author(s):  
Aslı ÖZKÖK ◽  
Özgür KORU ◽  
Orhan BEDİR ◽  
Serdar ÇETİNKAYA ◽  
Ömür GENÇAY ÇELEMLİ ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Inhibitory Effect ◽  
Food Supplement ◽  
Total Phenolic ◽  
Bee Pollen ◽  
Microdilution Method ◽  
Broth Microdilution Method ◽  
Chemical Content ◽  
Phenolic Substances ◽  
Therapeutic Properties

Bee pollen has many therapeutic properties with its rich chemical content. Especially the phenolic substances in the structure of bee pollen are very effective in showing the bioactive compounds. Thanks to these properties, bee pollen is used as a food supplement. It is known that these features are influenced by many factors such as climate, geography and plant origin. Therefore, it is important to determine the botanical origins of bee products.In this study, botanical origins and total bioactive compounds were determined at the seven bee pollen samples collected from different regions of Turkey. Also, antimicrobial activity of the seven bee pollen samples against seven different bacterial pathogens and one fungal agent using broth microdilution method were studied. Asteraceae, Fabaceae, Cistaceae, Papaveraceae families were found as a dominant in the regions by botanical origins examination. Total phenolic values were found between 24.77 ± 288.824 mg GAE/g and 51.61 ± 727.14 mg GAE/g. Total flavonoid content was 1.36 ± 0.015 mg QE/g and 2.40 ± 0.077 mg QE/g. The antimicrobial results showed that each of the tested bee pollen samples inhibited the growth of the gram-positive and gram-negative bacteria at the different levels while they did not have a complete inhibitory effect on the fungi.

scholarly journals Plant Extract Valorization of Melissa officinalis L. for Agroindustrial Purposes through Their Biochemical Properties and Biological Activities

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Mouna Souihi ◽  
Rayda Ben Ayed ◽  
Imen Trabelsi ◽  
Marwa Khammassi ◽  
Nadia Ben Brahim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Biological Activities ◽  
Biochemical Properties ◽  
Major Constituent ◽  
Allelopathic Effect ◽  
Melissa Officinalis ◽  
Lemon Balm ◽  
The North ◽  
Germacrene D ◽  
Leaf Essential Oil

Lemon balm (Melissa officinalis L.) is one of the rare medicinal plants in Tunisia. It was found only in two sites in the north of Tunisia with a small number of plants. The study of germination under the NaCl and PEG effect showed that Tunisian lemon balm seeds were sensitive to saline and osmotic stress. Morphological and biochemical characterizations of Tunisian M. officinalis were performed. Results showed that the Tunisian populations presented plants with long, broad leaves and weak branching. The major constituent in leaf essential oil was germacrene-D with a percentage ranging from 29.17 to 24.6%, and the major fatty acids were polyunsaturated fatty acids, linoleic acid, ranging from 73.93 to 66.74%. The phenolic content of M. officinalis extract varied significantly among origins which could explain the high variation in antiradical scavenging activity. The evaluation of allelopathic activities showed that the extract of the lemon balm leaves presented an allelopathic effect with the majority of the tested seeds.

Biochemical study of attached macroalgae from the Madeira Archipelago and beach-cast macroalgae from the Canary Islands: multivariate analysis to determine bioresource potential

2020 ◽  
Vol 63 (3) ◽  
pp. 283-298
Author(s):  
Nuno Nunes ◽  
Sofia Valente ◽  
Sónia Ferraz ◽  
Maria Carmo Barreto ◽  
Miguel A.A. Pinheiro de Carvalho
Keyword(s):  
Biochemical Study ◽  
Algal Species ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
The North ◽  
Madeira Archipelago ◽  
Total Carbohydrates ◽  
Beach Cast

AbstractFifteen attached macroalgae from the Madeira Archipelago, comprising three green, three red and nine brown algal species, as well as two beach-cast macroalgal samples, collected along the north shore of Gran Canaria, were assessed for their biochemical properties. The analysis included the determination of total minerals, total carbohydrates, protein, lipids, chlorophyll a, total carotenoids, total phenolic content, fucoxanthin and phycobilins (allophycocyanin, phycocyanin and phycoerythrin). The results showed a high variability of biochemical composition, allowing for the targetting of specific bioresources for particular purposes, including functional foods. This work provides the foundation for a biorefinery strategy implementation plan, for which specific macroalgae may be targeted for valuable and beneficial compounds.

scholarly journals Biochemical characterization of specific Alanine Decarboxylase (AlaDC) and its ancestral enzyme Serine Decarboxylase (SDC) in tea plants (Camellia sinensis)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Peixian Bai ◽  
Liyuan Wang ◽  
Kang Wei ◽  
Li Ruan ◽  
Liyun Wu ◽  
...  
Keyword(s):  
Gene Duplication ◽  
Camellia Sinensis ◽  
Biochemical Characterization ◽  
Specific Activity ◽  
Protein Sequences ◽  
Biochemical Properties ◽  
High Similarity ◽  
New Gene ◽  
Tea Plants

Abstract Background Alanine decarboxylase (AlaDC), specifically present in tea plants, is crucial for theanine biosynthesis. Serine decarboxylase (SDC), found in many plants, is a protein most closely related to AlaDC. To investigate whether the new gene AlaDC originate from gene SDC and to determine the biochemical properties of the two proteins from Camellia sinensis, the sequences of CsAlaDC and CsSDC were analyzed and the two proteins were over-expressed, purified, and characterized. Results The results showed that exon-intron structures of AlaDC and SDC were quite similar and the protein sequences, encoded by the two genes, shared a high similarity of 85.1%, revealing that new gene AlaDC originated from SDC by gene duplication. CsAlaDC and CsSDC catalyzed the decarboxylation of alanine and serine, respectively. CsAlaDC and CsSDC exhibited the optimal activities at 45 °C (pH 8.0) and 40 °C (pH 7.0), respectively. CsAlaDC was stable under 30 °C (pH 7.0) and CsSDC was stable under 40 °C (pH 6.0–8.0). The activities of the two enzymes were greatly enhanced by the presence of pyridoxal-5′-phosphate. The specific activity of CsSDC (30,488 IU/mg) was 8.8-fold higher than that of CsAlaDC (3467 IU/mg). Conclusions Comparing to CsAlaDC, its ancestral enzyme CsSDC exhibited a higher specific activity and a better thermal and pH stability, indicating that CsSDC acquired the optimized function after a longer evolutionary period. The biochemical properties of CsAlaDC might offer reference for theanine industrial production.

Functional and Biochemical Characterization of Immunologically Derived Equine Platelet-Activating Factor

1985 ◽  
Vol 22 (4) ◽  
pp. 375-386 ◽  
Author(s):  
H. C. Wimberly ◽  
D. O. Slauson ◽  
N. R. Neilsen
Keyword(s):  
Functional Activity ◽  
Biochemical Characterization ◽  
Platelet Activating Factor ◽  
Biochemical Properties ◽  
Naturally Occurring ◽  
Rabbit Platelets ◽  
Rapid Reaction ◽  
Specific Challenge

Antigen-specific challenge of equine leukocytes induced the non-lytic release of a platelet-activating factor in vitro. The equine platelet-activating factor stimulated the release of serotonin from equine platelets in a dose-responsive manner, independent of the presence of cyclo-oxygenase pathway inhibitors such as indomethacin. Rabbit platelets were also responsive to equine platelet-activating factor. The release of equine platelet-activating factor was a rapid reaction with near maximal secretion taking place in 30 seconds. Addition of equine platelet-activating factor to washed equine platelets stimulated platelet aggregation which could not be inhibited by the presence of aspirin or indomethacin. Platelets preincubated with equine platelet-activating factor became specifically desensitized to equine platelet-activating factor while remaining responsive to other platelet stimuli such as collagen and epinephrine. The following biochemical properties of equine platelet-activating factor are identical to those properties of 1-0-alkyl-2-acetyl-sn-glyceryl-3-phosphorylcholine (AGEPC): stability upon exposure to air and acid; loss of functional activity after basecatalyzed methanolysis with subsequent acylation that returned all functional activity; and identical relative mobilities on silica gel G plates developed with chloroform:methanol:water (65:35:6, volume/volume). The combined functional and biochemical characteristics of equine platelet-activating factor strongly suggest identity between this naturally occurring, immunologically derived equine factor and AGEPC.

Sign in / Sign up

Export Citation Format

Share Document