单花和多花蜂粮的植物来源、酚类化合物、类胡萝卜素及抗氧化特性研究

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread.

作者信息

Çobanoğlu Duygu Nur, Şeker Mehmet Emin, Temizer İlginç Kizilpinar, Erdoğan Ayşegül

机构信息

Department of Crop and Animal Production, Vocational School of Food, Agriculture and Livestock, Bingöl University, 12000, Bingöl, Turkey.

Department of Crop and Animal Production, Espiye Vocational School, Giresun University, Espiye, Giresun, 28600, Turkey.

出版信息

Chem Biodivers. 2023 Mar;20(3):e202201124. doi: 10.1002/cbdv.202201124. Epub 2023 Feb 14.

DOI:10.1002/cbdv.202201124

PMID:36730100

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.

摘要

蜂粮是蜜蜂制作的一种独特天然产物，对人体健康有益。它含有许多生物活性分子，能够治疗或预防疾病。在本研究中，采用了蜂蜜花粉分析法对五个蜂粮样本进行检测。蜂粮中发现的主要植物来源是莲属植物、三叶草属植物和干膜菊属植物，它们分别来自豆科和菊科。然后，对蜂粮（BB）样本中的酚类化合物和主要类胡萝卜素含量进行了定量分析。在所有BB样本中均发现了没食子酸、咖啡酸、槲皮素和山奈酚，除BB1外，β-胡萝卜素是所有样本中含量最丰富的类胡萝卜素。此外，还测定了所有BB样本的总酚/黄酮含量和抗氧化活性。总黄酮、总酚、DPPH⋅和ABTS⋅值分别在5.6 - 10.00 mg GAE/g DW、1.2 - 4.3 mg QE/g DW、1.2 - 5.5 mg TEAC/g DW和2.6 - 15.4 mg TEAC/g DW之间变化。