Nutrients, phytochemicals and botanical origin of commercial bee pollen from different geographical areas

Abstract

Abbreviations 18AA: amino acid; BP: bee pollen; DBP: dried bee pollen; MUFA: monounsaturated fatty acids; 19 PA: polyamine; SFA: saturated fatty acids; TL: total lipid; UFA: unsaturated fatty acids 20 2 ABSTRACT 21 22This work evaluated the nutritional, phytochemical composition and botanical origin of 23 commercial bee pollen from three different countries. Fructose (17-23%) was the most 24 abundant sugar in all samples, followed by glucose (14-16 %) and sucrose (5-6%). The 25 protein content in Colombian (24%) and Italian (22%) pollen was higher compared to Spanish 26 sample (14%). The total lipid contents were higher for the Spanish (6%) and Colombian 27 pollens (6%) than the Italian sample (2.5%). Twenty-one fatty acids were identified, and the 28 most abundant were palmitic, α-linolenic, linoleic and oleic acid. Colombian pollen was rich 29 in n-3 fatty acids, while Italian and Spanish samples contained high amounts of n-6 fatty 30 acids. Polyphenols and carotenoids were identified by UHPLC-DAD-Orbitrap mass 31 spectrometry detection. Thirty-nine polyphenols were identified, and the dominant 32 compounds were tri-caffeoyl-and caffeoyl-di-p-coumaroyl spermidine derivatives. Di-lauryl-33 zeaxanthin was the main carotenoid detected in all the samples analysed. Colombian pollen 34 contained traces of lutein, zeaxanthin, β-carotene and phytoene, while only β-carotene was 35 present in the Spanish and Italian samples. After saponification, the average total amount of 36 carotenoids was 57, 25 and 221 µg g -1 in pollen from Spain, Italy and Colombia, respectively. 37The free proline to total free amino acid ratio was 53, 59 and 78 for pollen from Spain, Italy 38 and Colombia, respectively. 39 40

Influence of the Storage Conditions (Frozen vs. Dried) in Health‐Related Lipid Indexes and Antioxidants of Bee Pollen

“…The fatty acid profile obtained in this work was similar to that reported in previous studies . However, when studying Romanian pollen, Mărgăoan et al observed greater diversity: 14 fatty acids were identified.…”

“…[8,10,[29][30][31][32] However, when studying Romanian pollen, Maȓgaȏan et al [6] observed greater diversity: 14 fatty acids were identified. Apart from the importance of the botanical origin, it has been reported that the lipid profile of bee pollen depends on the geographic origin, [29,30] edaphoclimatic conditions as well as on the apicultural practices. As stated by Saa-Otero et al, [32] these variations are due, partly, to the fact that these compounds may result from the secondary metabolism of plants, which themselves are variable.…”

“…As stated by Saa‐Otero et al, these variations are due, partly, to the fact that these compounds may result from the secondary metabolism of plants, which themselves are variable. Apart from the importance of the botanical origin, it has been reported that the lipid profile of bee pollen depends on the geographic origin, edaphoclimatic conditions as well as on the apicultural practices …”

Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen

“…Pollen is a fine yellow-red powder-like material produced by flowering plants and is gathered by bees [1]; it results from the agglutination of flower pollen, the nectar of honey and the salivary substances from the bees [2]. The chemical composition of bee pollen depends on several factors, such as plant source, geographical origin, seasonal conditions and bee activities [3,4]. The main constituents of pollen are: proteins [2,4], carbohydrates [4,5], lipids [4,5], amino acids [4,5], polyphenols [4,6,7] and carotenoids [4,7].…”

“…19%), glucose (approx. 15%) and sucrose (7%), while the main fatty acids are linoleic (18:2n-6), α-linolenic (18:3n-3) and palmitic (16:0) acids [2,4,5]. The color of pollen is given by the presence of the flavonoids and carotenoids (lutein, β-cryptoxanthin and β-carotene) [8].…”