Fatty acids of maize pollen – Quantification, nutritional and morphological evaluation

Kostić, Aleksandar Ž.; Mačukanović-Jocić, Marina; Trifunović, Bojana D. Špirović; Vukašinović, Ivana; Pavlović, Vladimir B.; Pešić, Mirjana B.

doi:10.1016/j.jcs.2017.08.004

Cited by 30 publications

(31 citation statements)

References 22 publications

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“…Among them, PUFAs were represented from 49.6% to 70.8%. Since a "healthy" product should have a ratio of unsaturated and saturated fatty acids (UFA/SFA) higher than 1.6 [147], all examined samples of Portuguese pollen samples had proper values of UFA/SFA ratio (1.9-5.9). Consistently, the range of the content of unsaturated fatty acids in six different floral pollen samples of Serbian maize varieties was from 44.7% to 78.8% (PUFAs range: 22.0%-53.9%) [147].…”

Section: Pollen As a Source Of Pufasmentioning

confidence: 99%

“…Since a "healthy" product should have a ratio of unsaturated and saturated fatty acids (UFA/SFA) higher than 1.6 [147], all examined samples of Portuguese pollen samples had proper values of UFA/SFA ratio (1.9-5.9). Consistently, the range of the content of unsaturated fatty acids in six different floral pollen samples of Serbian maize varieties was from 44.7% to 78.8% (PUFAs range: 22.0%-53.9%) [147]. Finally, in the recent paper about nutritional composition of eight pollen samples collected from apiaries of the Philippine stingless bees [12], it was reported an average UFAs content around 61% (average PUFAs content was 52.2%).…”

Section: Pollen As a Source Of Pufasmentioning

confidence: 99%

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The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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Section: Pollen As a Source Of Pufasmentioning

confidence: 99%

Section: Pollen As a Source Of Pufasmentioning

confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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“…In a study regarding the polyphenols from Tunisian pollen, it was reported that the main phenolic acids were cinnamic acids (coumarin and caffeic acid) and benzoic acids (gallic acids and vanillic acids), and the common flavonoids were epicatechin, catechin, rutin and quercetin [41]. Kostic et al [42] reported in Serbian pollen the following major compounds: 5-O-caffeoylquinic acids (2.54 mg/kg pollen) and caffeic acid (2.16 mg/kg) from the phenolic acids group, quercetin 3-O-galactoside (112.86 mg/kg) and isorhamnetin 3-O-glucoside (14.46 mg/kg) from the flavonols group and luteolin (1.14 mg/kg) and apigenin (0.58 mg/kg) from the flavones group. Zilic et al [43] analyzed the composition of different flavonoids of pollen from red maize, white maize, yellow maize, blue maize, dark red maize, brown-red maize and sweet maize and observed that quercetin diglycoside was the most abundant one with concentration ranging between 31.22-45.49 mg/kg, followed by isorhamnetin diglycoside (5.18-12.99 mg/kg), hyperoside glycoside (3.93-10.12 mg/kg) and rutin derivate (3.65-6.56 mg/kg).…”

Section: Optimization Of Extraction Parameters and Validation Of The mentioning

confidence: 99%

Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen

2020

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The aim of this study was to evaluate the extraction efficiency of polyphenols from crude pollen by an ultrasonic process. Prior to the polyphenols extraction, the crude pollen was defatted. The extraction from defatted pollen was carried out by varying four extraction parameters: ultrasonic amplitude (20%, 60% and 100%), solid/liquid ratio (10 g/L, 20 g/L and 30 g/L), temperature (35, 50 and 65 °C) and time (10, 20 and 30 min). The extracts were analyzed in terms of extraction yield (%), total phenolic content (TPC) and total flavones content (TFC). The extracted oil was analyzed in terms of fatty acids composition; myristic acid (159.1 µg × g−1) and cis-14-pentadecenoic acid (106.6 µg·g−1) were found in the highest amount in the pollen oil. The optimum conditions of extraction were determined and were, as follows: 100% amplitude of ultrasonic treatment, 30 g/L solid/liquid ratio, 40.85 °C and 14.30 min, which led to the extraction of 366.1 mg GAE/L of TPC and 592.2 mg QE/g of TFC, and also to an extraction yield of 1.92%.

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“…Additionally, index of atherogenicity (IA) and index of thrombogenicity (IT) were calculated according to Eqs. (1) and (2): 21…”

Section: Gc Analysis Of Fasmentioning

confidence: 99%

Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

Milinčić

Kostić

Trifunović

et al. 2020

JSCS

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The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15-83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

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Fatty acids of maize pollen – Quantification, nutritional and morphological evaluation

Cited by 30 publications

References 22 publications

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen

Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

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