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Comparison of biochemical and nutritional properties of bee pollen samples according to botanical differences

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Abstract

Bee pollen is a well-balanced food and food supplement whose nutritional and bioactive properties vary according to its botanical origin. This comparative study examined some nutritional and biochemical properties of the various types of bee pollen samples collected from Anatolian region. Eleven samples were examined based on melissopalynological analyses, including five unifloral types (chestnut, rhododendron, buckwheat, ivy, and rose), and six different multifloral samples. Crude protein, edible fiber, sugar (fructose, glucose, sucrose, maltose), and essential elements (Na, K. Ca, Mg, Fe, Cu, Zn, and Mn) were evaluated for chemical characterization. Twenty-five phenolic components were analyzed using reverse-phase high-performance liquid chromatography (RP-HPLC–PDA). Total phenolic compounds, total flavonoids, ferric reducing antioxidant capacity (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were measured as antioxidant determinants. The results were subjected to statistical analysis, and principal component analysis (PCA) was applied to determine differences between pollen samples. Chrysin, t-cinnamic acid, and pinocembrin were identified as common components in all samples, but in varying amounts. Bee pollens’ nutrients and phenolic compositions, thus, varied according to their botanical properties, although chestnut pollen exhibited the greatest antioxidant capacity.

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Acknowledgements

The authors thanks to SBS Bilimsel Bio Çözümler Inc. Bee&You Propolis R&D Center for providing the bee pollen samples.

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Sciences, Karadeniz Technical University, 61080, Trabzon, Türkiye

    Sevgi Kolayli, Ceren Birinci & Yakup Kara

  2. Department of Biology, Faculty of Art and Science, Recep Tayyip Erdoğan University, 53100, Rize, Türkiye

    Esra Demir Kanbur

  3. Central Research Institute of Food and Feed Control, Bursa, Türkiye

    Ozgul Ucurum

  4. Department of Animal Science, Faculty of Agriculture, Ege University, 35040, Izmir, Türkiye

    Cigdem Takma

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  1. Sevgi Kolayli
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Contributions

SK: conceptualization, methodology, planned, organized, corresponding author. CB: formal analyses, antioxidant tests, EK: palynological analyses, ICP-OES analyses. CT: all statistics, reviews. ÖU: sugar, total protein, total fiber analysis.

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Correspondence to Sevgi Kolayli.

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Kolayli, S., Birinci, C., Kanbur, E.D. et al. Comparison of biochemical and nutritional properties of bee pollen samples according to botanical differences. Eur Food Res Technol 250, 799–810 (2024). https://doi.org/10.1007/s00217-023-04428-1

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