Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: Monofloral bee pollen

• Autor(a) principal: De-Melo, Adriane Alexandre Machado
• Data de Publicação: 2018
• Outros Autores: Estevinho, Leticia M., Moreira, Manuela M., Delerue-Matos, Cristina, Freitas, Alex da Silva de, Barth, Ortrud Monika, Almeida-Muradian, Ligia Bicudo de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.22/14566
• topic: Antimicrobial capacity; Antioxidant capacity; Bee products; Mass spectrometry; Physicochemica; Polyphenols

The objective of this study was to determine physicochemical and phenolic profiles as well the antioxidant and antimicrobial capacities of monofloral bee pollen samples from Brazil. Traditional methods were used. The phenolic profile was determined by high‐performance liquid chromatography‐mass spectrometry (HPLC‐MS). The protein (10.6–33.9 g/100g), lipids (3.2–8.3 g/100g), ashes (2.6–3.8 g/100g), total phenolic (5.6–29.7 mg GAE/g), and total flavonoid (0.3–19.0 mg QE/g) values were variable, even between products with the same botanical origin. The minerals analyzed were found in amounts varying between 10 mg/kg and 9.1 g/kg. Each product presented specific color parameters. Myrcia bee pollen presented the greater antioxidant capacity, and Mimosa scabrella bee pollen from Santa Catarina state was the most efficient in inhibiting bacteria and yeasts. Among the compounds identified by HPLC‐MS, flavonoid 3‐O‐glycosides predominated. The physicochemical and phenolic profiles of each sample were distinct, and there was no pattern between monofloral products of the same pollen type.