Characterization of Pot-Pollen from Southern Venezuela

Vit, Patricia; d'Albore, G. Ricciardelli; Barth, Ortrud Monika; Peña-Vera, María; Pérez-Pérez, Elizabeth

doi:10.1007/978-3-319-61839-5_26

Cited by 8 publications

(5 citation statements)

References 65 publications

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“…TPC ranged from 1053.1 to 2627.4 mg GAE/100 g pot-pollen, while the TFC was between 104.6 and 676.4 mg QE/100 g pot-pollen. In another study, Vit et al [ 9 ] detected lower TPC and TFC from bee bread of seven stingless species of Frieseomelitta sp. and Melipona spp.…”

Section: Physicochemical Propertiesmentioning

confidence: 97%

“…Figure 4 shows the chemical structures of the bioactive compounds. In general, kaempferol, isorhamnetin, and quercetin were the most frequently detected compounds in bee bread of stingless bee [ 9 , 29 , 78 , 101 ]. These molecules are also widely found in bee pollen of Apis spp.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…Therefore, it has been explored for its ability to remove free radicals. Its antioxidant activity using in vitro study has been documented in Malaysia [ 79 , 99 , 113 ], Brazil [ 47 , 105 , 106 ], Venezuela [ 9 , 84 ], and Australia [ 100 ].…”

Section: Health Benefitsmentioning

confidence: 99%

“…It possesses therapeutic values such as anti-inflammatory properties, antioxidant properties, antimicrobial properties, antitumor activity, and antihypertensive activity [ 6 , 7 ]. Bee bread nutritional values are varied as factors such as botanical origin, geographical location, climatic conditions, soil type, beekeeper activities, and bee species contribute towards its chemical composition [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

2021

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Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.

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Section: Physicochemical Propertiesmentioning

confidence: 97%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Health Benefitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

2021

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“…e highest TFC content was recorded for fish sausage fortified with 0.75% BBE (8.05 mg rutin/g sample). Studies on flavonoid content of food incorporated with bee bread or bee pollen are scarce even though the commonly found phenolic compounds in bee bread were flavonoids such as kaempferol, quercetin, and luteolin [29]. According to Othman et al [30], TFC in H. itama BBE was in the range of 16.71 to 26.57 mg QE/g extract.…”

Section: Total Phenolic Content and Total Flavonoid Contentmentioning

confidence: 99%

Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Mohammad

Hisham

Mustapa

et al. 2021

Journal of Food Quality

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Bee bread is rich in phenolic compounds and recently has gained attention as a food additive, which provides an alternative use to synthetic preservatives. Therefore, this study aims to analyze the proximate composition and antioxidant and antibacterial activities of fish sausages fortified with Heterotrigona itama bee bread ethanolic (BBE) extract at 0.25, 0.5, and 0.75% concentrations. Incorporation of BBE in fish sausages significantly increased the carbohydrate level and lowered the moisture content. The highest phenolic and flavonoid content were observed in fish sausages with 0.75% BBE with 23.46 ± 1.60 mg GAE/g sample and 8.05 ± 0.24 mg rutin/g sample, respectively. The antioxidant activity revealed the highest DPPH scavenging activity for 0.75% BBE fish sausage compared to synthetic additive BHT. After 28 days of frozen storage, lipid oxidation activity of fish sausages with 0.75% BBE had lower thiobarbituric acid reactive substances (TBARS) value than the negative control, but similar ( p > 0.05 ) to BHT. The phenolic compounds and antioxidant activities were significantly reduced ( p < 0.05 ) after 28 days of storage. Based on the antibacterial activity, BBE was able to inhibit tested foodborne pathogens, and the addition of BBE in fish sausage showed total plate count below 6 log10 CFU/g within 6 days of frozen storage. This research demonstrated the BBE efficiency as a natural antioxidant with antibacterial properties in fish sausages.

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Antioxidant and Antibacterial Properties of Ethanolic Pot‐Pollen Extracts of Melipona beecheii and Determination of the Major Components by GC‐MS

Calderón‐Martínez,

Yam‐Puc,

Ramón‐Sierra

et al. 2024

Chemistry & Biodiversity

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Melipona beecheii pot‐pollen is a natural product that has barely been studied, unlike other hive products such as honey and propolis. Its application has been reported since ancient times in traditional Mayan medicine, and it is also a functional food with high nutritional value. In the present study, samples of ethanolic pot‐pollen extracts from five locations in the Yucatán Peninsula were analyzed to determine their antibacterial and antioxidant properties. All the extracts showed activity against five medically important bacteria; Pseudomonas aeruginosa and Listeria monocytogenes were the most susceptible bacteria in all samples. The evaluated antioxidant activity was higher than that reported by other studies. Palmitic, linoleic, and linolenic fatty acids and their respective ethyl ethers were detected by Gas Chromatography‐Mass Spectrometry (GC‐MS) in all samples in different concentrations. Based on these results, pot‐pollen extract from Mama, Yucatán exhibited the best biological activities (Minimum Inhibitory Concentrations (MICs) between 6 and 40 mg/mL, EC50 DPPH 28 µg/mL, EC50 RP 30 µg/mL), which could be related to a higher content of unsaturated fatty acids and their ethyl esters. The present study demonstrates that M. beecheii pot‐pollen has therapeutic potential in addition to its benefits as a nutritional supplement.

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Characterization of Pot-Pollen from Southern Venezuela

Cited by 8 publications

References 65 publications

Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Antioxidant and Antibacterial Properties of Ethanolic Pot‐Pollen Extracts of Melipona beecheii and Determination of the Major Components by GC‐MS

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