Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey

被引:20
|
作者
Habryka, Celina [1 ]
Socha, Robert [1 ]
Juszczak, Leslaw [1 ]
机构
[1] Agr Univ Krakow, Fac Food Technol, Dept Food Anal & Evaluat Food Qual, Balicka 122 Str, PL-30149 Krakow, Poland
关键词
honey; bee pollen; phenolic compounds; antioxidant activity; PHENOLIC PROFILE; CAPACITY; PRODUCTS;
D O I
10.3390/antiox10050810
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Bee pollen is regarded as a valuable source of bioactive substances. Honey enrichment with bee pollen seems to be the most popular way to introduce this bee product into a human diet. The aim of this study was to determine the influence of the addition of bee pollen to honey on the content of selected biologically active pollen components, antioxidant activity, and quality parameters, as well as sensory properties. On the basis of the obtained results, it was established that enriching honey with bee pollen resulted in a significant increase in the level of phenolics, including both flavonoids and phenolic acids, of which kaempferol and gallic acid were present in the highest level. As a result of increasing addition of bee pollen, an increase in the antioxidative, antiradical, and reducing activities of honey was observed. However, the addition of bee pollen to honey resulted in the deterioration of its sensory properties. A decrease in brightness, clarity, and uniformity of color, as well as a decrease in the perception of fragrance, was observed. In the assessment of texture, a decrease in smoothness and spread ability in the mouth was observed, with a significant increase in the feeling of sandiness. In contrast, the evaluation of taste revealed a marked increase in sharpness, acid taste, bitterness, and persistence of the aftertaste, with a simultaneous decrease in sweetness. Honey enrichment with bee pollen resulted in a significant increase in the content of water-insoluble substances, free acidity, specific conductivity, and proline content, with a slight decrease in the content of glucose and fructose.
引用
收藏
页数:15
相关论文
共 50 条
  • [41] Botanical Origin of Galician Bee Pollen (Northwest Spain) for the Characterization of Phenolic Content and Antioxidant Activity
    Rojo, Sergio
    Escuredo, Olga
    Rodriguez-Flores, Maria Shantal
    Seijo, Maria Carmen
    FOODS, 2023, 12 (02)
  • [42] A Study of Antibacterial and Antioxidant Activities of Bee Products: Propolis, Pollen and Honey Samples
    Karadal, Fulden
    Onmaz, Nurhan Ertas
    Abay, Secil
    Yildirim, Yeliz
    Al, Serhat
    Tatyuz, Ilhan
    Akcay, Aytac
    ETHIOPIAN JOURNAL OF HEALTH DEVELOPMENT, 2018, 32 (02)
  • [43] Physicochemical profile, antioxidant activity and mineral contents of honey from stingless bee and honey bee species
    Muhammad, Nur Irma Izzati
    Sarbon, Norizah M.
    JOURNAL OF APICULTURAL RESEARCH, 2023, 62 (02) : 394 - 401
  • [44] Activity of enzymes and trace element content in bee honey
    Vorlová, L
    Celechovská, O
    ACTA VETERINARIA BRNO, 2002, 71 (03) : 375 - 378
  • [45] Physico-chemical, microbiological, and antioxidant activity of fresh bee pollen, dried bee pollen, and bee pollen powder of Apis mellifera
    Araujo, Y. L. F. M.
    Araujo, E. D.
    Santos, Y. R. R.
    Silva, G. K. C.
    Narain, N.
    Correia-Oliveira, M. E.
    III INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS AND III CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE AND TECHNOLOGY FOR TROPICAL FRUITS, 2018, 1198 : 243 - 250
  • [46] The Effect of Nectar on the Honey Bee Pollen Pellet Removal Force
    Matherne, M.
    Howington, O.
    Lenaghan, O.
    Hu, D. L.
    INTEGRATIVE AND COMPARATIVE BIOLOGY, 2020, 60 : E153 - E153
  • [47] The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content
    Kwak, Han Sub
    Ji, Seokgeun
    Jeong, Yoonhwa
    FOOD CONTROL, 2017, 71 : 210 - 216
  • [48] Nectar Sources for the Honey Bee (Apis mellifera adansonii) Revealed by Pollen Content
    Adekanmbi, Olusola
    Ogundipe, Oluwatoyin
    NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 2009, 37 (02) : 211 - 217
  • [49] Quality of commercial apple juices evaluated on the basis of the polyphenol content and the TEAC antioxidant activity
    Gliszczynska-Swiglo, A
    Tyrakowska, B
    JOURNAL OF FOOD SCIENCE, 2003, 68 (05) : 1844 - 1849
  • [50] ANTIOXIDANT CAPACITY AND PHENOLIC CONTENT OF BEE HONEY PRODUCED IN ZACATECAS, MEXICO
    Contreras-Martinez, Cristina S.
    Macias-Nieves, Juan P.
    Manuel Garcia-Gonzalez, J.
    Trejo-Guardado, Veronica, I
    Carranza-Concha, Jose
    REVISTA FITOTECNIA MEXICANA, 2020, 43 (04) : 453 - 460