Nutritional, Phytochemical and Antioxidant Analysis of Bee Bread from Different Regions of Malaysia

Abstract

Bee bread samples of stingless bee (Heterotrigona itama) collected from Kelantan (east coast), Selangor (central) and Perak (northern) regions of Malaysia were subjected to nutritional analysis using standard hydrolysis and oxidation methods. Phytochemical screening was carried out on aqueous and ethanol extracts of bee bread. Total phenolic and flavonoid contents, free radical scavenging activity and ferric reducing activity of the extracts were also assessed. All samples had essential and non-essential amino acids, carbohydrates, proteins, fat, flavonoids, tannins, phenols, xanthoproteins, cardiac glycosides, terpenoids, saponins, resins, and antioxidant activities. Sample from Kelantan had the significantly highest content of alanine, glycine and isoleucine, while sample from Selangor had the highest content of carbohydrate, total energy and proline. Sample from Perak had the highest content of fat. Bee bread ethanol extract demonstrated significantly higher antioxidant properties compared to bee bread aqueous extract with the highest total phenolic and flavonoid contents in sample from Perak and the highest free radical scavenging activity in sample from Selangor. Bee bread from Malaysia has good nutritional and antioxidant properties, which might indicate its potential to be a dietary supplement. The differences in compositions and antioxidant activities among the samples might be related to the floral sources and geographical locations.

Phenolic Compounds and the Anti-Atherogenic Effect of Bee Bread in High-Fat Diet-Induced Obese Rats

“…However, it is suggested to further quantify these identified phenolic compounds in future study. In addition, previous studies have reported that bee bread also contains other compounds that have antioxidant properties, such as amino acids, vitamins, and minerals [9,37,38]. As reported in our previous study, the bee bread used in the present study consists of carbohydrate (59.55%), protein (18.37%), and fat (4.51%) [38].…”

“…In addition, previous studies have reported that bee bread also contains other compounds that have antioxidant properties, such as amino acids, vitamins, and minerals [9,37,38]. As reported in our previous study, the bee bread used in the present study consists of carbohydrate (59.55%), protein (18.37%), and fat (4.51%) [38]. Hence, the antioxidant effect of bee bread found in the present study could also partly due to the interaction among these compounds, which needs further study.…”

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

“…For instance, ethanolic extract and aqueous extract of Heterotrigona itama bee bread yielded different amounts of polyphenols. Ethanolic extracts were found to have higher TPC (21.32–22.54 mg GAE/g) and TFC (16.48–26.57 mg QE/g) than aqueous extract [ 78 ]. When comparing between ethanol and methanol, both solvents showed similar efficiency in extracting phenolic compounds from Australian Austroplebeia spp.…”

“…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.…”

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

“…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. Nevertheless, in this study, the TFC range for BBE fish sausages was incredibly low (1.99 to 8.05 mg rutin/sample).…”