Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: Monofloral bee pollen

Abstract

The objective of this study was to determine physicochemical and phenolic profiles as well the antioxidant and antimicrobial capacities of monofloral bee pollen samples from Brazil. Traditional methods were used. The phenolic profile was determined by high‐performance liquid chromatography‐mass spectrometry (HPLC‐MS). The protein (10.6–33.9 g/100g), lipids (3.2–8.3 g/100g), ashes (2.6–3.8 g/100g), total phenolic (5.6–29.7 mg GAE/g), and total flavonoid (0.3–19.0 mg QE/g) values were variable, even between products with the same botanical origin. The minerals analyzed were found in amounts varying between 10 mg/kg and 9.1 g/kg. Each product presented specific color parameters. Myrcia bee pollen presented the greater antioxidant capacity, and Mimosa scabrella bee pollen from Santa Catarina state was the most efficient in inhibiting bacteria and yeasts. Among the compounds identified by HPLC‐MS, flavonoid 3‐O‐glycosides predominated. The physicochemical and phenolic profiles of each sample were distinct, and there was no pattern between monofloral products of the same pollen type. Practical applications This manuscript reports physicochemical parameters, the biological potential, and the phenolic profile from HPLC‐MS of some unknown monofloral bee pollen produced in Brazil. In addition to the possibility of the identification of phenolic compounds using a reliable technique, the current study helps to clarify one of the main questions of apicultural product researchers: Would monofloral bee pollens of the same botanical origin have similar profiles? Besides this, these results can increase consumer interest in this product and thus have positive impacts on apiculture in Brazil.

A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen

“…Some researchers have already suggested that bee pollen composition can vary depending on its geographical and botanical origins (Bogdanov, 2012;Campos et al, 2008;Carpes et al, 2008;De-Melo et al, 2018;Yang et al, 2013); which could explain the difference in composition of the samples analysed in the present study. According to De-Melo and Almeida-Murdian (2017), climatic conditions, soil characteristics as well as age and nutritional state of the plant influence the development and composition of the pollen grains and, consequently, the bee pollen composition produced from these grains.…”

“…when analysing Zea mays monofloral bee pollen from Portugal, Brazil and Mexico, observed that the profiles did not vary during the sampling period (2000-2012) or according to geographic origin. The same did not occur with Mimosa scabrella monofloral bee pollen analysed by De-Melo et al (2018), since the authors observed different phenolic profiles according to the Brazilian region from which the samples were collected. They attributed the variation to agronomic or genotypic differences between the plants as well as climatic and soil conditions that could influence the pollen composition of Mimosa scabrella.…”

“…The individual phenolic compounds of ETE were analysed as proposed by Rubilar, Pinelo, Shene, Sineiro, and Nuñez (2007) and adapted by De-Melo et al (2018). The flow rate was 1 mL/min, and the mobile phase was composed of two solvents: water and methanol (both acidified with 0.1% formic acid).…”

“…By contrast, as reviewed by De-Melo and Almeida-Murandian (2017), the TP content in bee pollen can vary from 0.5 to 213 mg GAE/g. These parameters vary depending on the botanical origin of the bee pollen (Campos et al, 2008;De-Melo et al, 2018;Morais et al, 2011); however, variations are also observed depending on the dehydration conditions used by beekeepers (De-Melo et al, 2016).…”

“…In the last few years, characterisation studies have been done by Brazilian researchers (Carpes et al, 2008;De-Melo et al, 2016, 2018Morgano et al, 2010Morgano et al, , 2012Sattler et al, 2016); however, the composition of bee pollen marketed by many beekeepers remains unknown. The interest of the population for the regular consumption of natural products is increasing, but the consumer has been searching for high-quality foods with specific properties (Aschemann-Witzel, 2015).…”