Nutritional value of bee-collected pollens of hardy kiwi, Actinidia arguta (Actinidiaceae) and oak, Quercus sp. (Fagaceae)

Ghosh, Sampat; Jung, Chuleui

doi:10.1016/j.aspen.2017.01.009

Cited by 47 publications

(45 citation statements)

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“…davyana pollen (33%), 4 hardy kiwi pollen (30%) and finally oak pollen (23%). 3 On the other hand, the observed percentages remained important for human nutrition since they exceeded those reported by WHO/FAO/UNU (2007) ( Table 1). As can be observed from the obtained results, among seventeen defined amino acids, glutamic acid (13.23%) was the major one followed by aspartic acid (10.41%), leucine (8.35%), lysine (7.73%) and alanine (6.48%).…”

Section: Amino Acid Analysismentioning

confidence: 70%

“…It was worthy to note that cysteine and methionine were the two least noted amino acids in other types of pollen. 3,4 Then, we might deduce that the amino acid composition depends on pollen's origin as well as the climatic and nutritional conditions of the plants on which the pollen matures. 1 Therefore, DPP could be used as a raw material to improve food's flavor and nutritional quality.…”

Section: Amino Acid Analysismentioning

confidence: 99%

“…For example, maize pollen is characterized with 23.80% protein, 13.92% oil, 22.04% total sugar, 2 while hardy kiwi pollen has 26.5% protein, 7% fat and 5.3% ash. 3 The physicochemical composition of pollen may be affected by other conditions such as collecting manner (bee or manually collected) and storage conditions. 4 The proportions of different constituents can also vary due to the time, the season of collection and the location of the plant from which pollen was gathered.…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient

Sebii¹,

Karra²,

Bchir³

et al. 2019

Adv Food Technol Nutr Sci Open J

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Cite this articleSebii H, Karra S, Bchir B, et al. Physico-chemical, surface and thermal properties of date palm pollen as a novel nutritive ingredient. Adv Food Technol Nutr Sci Open J. 2019; 5(3): 84-91. BackgroundDate palm pollen (DPP) is a natural product well-known in folk medicine in the Arab world. It is used to improve the fertility of human beings and studies have tested this activity on rabbits and rats. In the region of Sfax from Tunisia, a huge quantity of DPP could be discarded. Taking into account of the richness of this typical product of different components and of the trend of producing food supplements that could be sold at medium price comparing with the existing product, DPP was analyzed on the basis of physical and chemical properties in order to promote its use as a techno-functional ingredient in the agri-food and pharmaceutical field. ResultsX-ray diffraction showed that DPP is characterized by an amorphous structure which leads to better techno-functional properties while stored in a water-air-tight container. Findings proved that DPP is capable to reduce the surface tension. Collected data from thermal analysis proved that DPP is thermally stable during storage and in different food systems. ConclusionThe present study demonstrated that DPP could be used in the agri-food and pharmaceutical field. The obtained results help to define the suitable storage conditions of DPP and to predict its behavior when used as an ingredient. DPP can be used as a whole in food formulations or after extracting protein which is the main responsible agent for surfactant property. DPP proteins might be used as a food supplement in commercial sports nutrition products that can be sold at medium prices compared to some existing products.

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Section: Amino Acid Analysismentioning

confidence: 70%

Section: Amino Acid Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient

Sebii¹,

Karra²,

Bchir³

et al. 2019

Adv Food Technol Nutr Sci Open J

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“…The bees collect nectar which is a source of carbohydrate. The lipid content of pollens is generally within the range of 5 to 12% (Ghosh and Jung, 2017;unpublished data) and except a few of the fatty acids can be synthesised by bees. On the other hand, about half of the proteinergic amino acids, i.e.…”

Section: Discussionmentioning

confidence: 99%

“…Nectar is a sugary fluid secreted by plant especially within the flower undergoes modification inside the bee's honey stomach with the help of enzymes like invertase, diastase and glucose oxidase and is resulting in honey (Winston, 1987). On the other hand, pollen is the primary source for protein, lipid and micronutrients like minerals and minerals necessary for bee's health (Ghosh and Jung 2017). Thus, nutrient quality and quantity, of course, can be counted as one of the key parameters followed by other influential factors like the appearance of flower including colour, shape, morphology, display area and odour (Willmer, 2011;Brunet et al, 2015) to understand foraging decision-making of insect foragers.…”

Section: Introductionmentioning

confidence: 99%

Foraging behaviour and preference of pollen sources by honey bee (Apis mellifera) relative to protein contents

2020

Self Cite

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Background: Pollen is an important source of protein and lipids for many animals including honey bees. In order to understand the foraging behaviour of honey bee colonies and preference among the available floral resources, pollen collections from three experimental healthy colonies of honey bees were analysed in the month of June. Results: The amount of pollen collections were related to the colony's need which was indicated by the number of larval and adult bees present in the hive. Interesting was the sequence of pollen collection from different floral sources. All honey bee colonies collected pollens from Trifolium repens first, then Erigeron annus and the third choice was Coreopsis drummondii and Oenothera biennis flowers. Total protein content of Trifolium pollen was the highest (20.0 g/100 g DM), and the others were in the range of 8.9-11.4 g/100 g DM. Conclusion: The results indicated that the first criteria for honey bee foraging preference of pollens would be the nutritional contents of protein and the resource availability of the lesser nutritious floral sources. This information can help pollinator protection programmes of habitat manipulation using flowering plants for nectar and pollen sources.

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

Estevinho

Dias

Anjos

2019

Euro J Lipid Sci & Tech

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Following harvest, bee pollen must be submitted to processing in order to maintain properties for consumers’ health insurance. In this study, the changes on the lipid profile, contents of vitamin C, β‐carotene and lycopene of bee pollen samples submitted to two conservation methods (freezing and drying) are evaluated. Eleven fatty acids, eight saturated, one monounsaturated, and two polyunsaturated are quantified. The PUFA/SFA ratio ranges from 1.18 to 3.95 g 100−1 g−1 and is significantly higher in the frozen extracts. On the other hand, the ratio n6:n3 (ranging between 0.36 and 0.86 g 100−1 g−1) did not differ among processing methodologies, for most of the cases. The atherogenicity (AI) and thrombogenecity (TI) indexes are similar among preservation processes and coherent with the found on other health‐promoting foods. The contents of vitamin C, β‐carotene and lycopene are, for all samples, significantly superior in the frozen bee pollen. Practical Applications: In the recent years the interest in natural products has mushroomed. Indeed, in addition to the good nutritional composition bee pollen possesses important bioactive compounds and promising health promoting activities that remain unstudied. In this study, it is evaluated the influence of the geographical origin and two storage methods (drying and freezing) in the fatty‐acid profile, lycopene, vitamin C and β‐carotene contents and on two lipid indexes of bee pollen. Results suggest that bee pollen may act as a complement for the prevention of atherosclerosis and thrombogenesis. Regarding storage it wi inferred that freezing allows preserving the bioactive compounds in a greater extent and, therefore, must be the preferred method. Further studies may be performed in order to take advantage of this natural products’ potential. From the nutritional point of view, it is better to consume bee pollen frozen in comparison to that of dried.

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Nutritional value of bee-collected pollens of hardy kiwi, Actinidia arguta (Actinidiaceae) and oak, Quercus sp. (Fagaceae)

Cited by 47 publications

References 47 publications

Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient

Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient

Foraging behaviour and preference of pollen sources by honey bee (Apis mellifera) relative to protein contents

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

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