Have a personal or library account? Click to login
Botanical Origin and Biochemical Composition of Different Color Fractions of Bee Pollen Cover

Botanical Origin and Biochemical Composition of Different Color Fractions of Bee Pollen

By: Sema Anık and  Filiz Vardar  
Open Access
|Dec 2024

References

  1. Aličić, D., Šubarić, D., Jašić, M., Pašalić, H., Ačkar, Đ. (2014). Antioxidant properties of pollen. Hrčak, 3(1), 6-12. DOI: 10.31467/uluaricilik.896045
  2. Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, Using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 52(26), 7970-7981. DOI: 10.1021/jf048741x
  3. Aylanc, V., Larbi, S., Calhella, R., Barros, L., Rezouga, F., Rodríguez-Flores, M.S. ... Falcão, S.I. (2023). Evaluation of antioxidant and anticancer activity of mono- and polyfloral Moroccan bee pollen by characterizing phenolic and volatile compounds. Molecules, 28(2), 835. DOI: 10.3390/molecules28020835
  4. Bayram, N.E., Gercek, Y.C., Çelik, S., Mayda, N., Kostic, A.Z., Dramicanin, A.M., Özkök, A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin - similarities and differences. Arabian Journal of Chemistry 14(3), 103004. DOI: 10.1016/j. arabjc.2021.103004
  5. Bicakci, A., Akkaya, A., Malyer, H., Ünlü, M., Sapan, N. (1996). Airborne pollen grains of Isparta. Medical Faculty Journal SDU, 3(4), 37-51.
  6. Bicakci, A. (1999). Airborne pollen concentration of Kütahya. Turkish Journal of Botany, 23(2), 75-81.
  7. Bleha, R., Shevtsova, T.V., Živčková, M., Korbářová, A., Ježková, M., Saloň, I., … Synytsya, A. (2021). Spectroscopic discrimination of bee pollen by composition, color, and botanical origin. Foods, 10(8), 1682. DOI: 10.3390/foods10081682
  8. Campos, M.G., Bogdanov, S., De Almeida-Muradian, L.B., Szczesna, T., Mancebo, Y., Frigerio, C., Ferreira, F. (2008). Pollen composition and standardization of analytical methods. Journal of Apicultural Research, 47(2), 154-161. DOI: 10.1080/00218839.2008.11101443
  9. De-Melo, A.A.M., Estevinho, L.M., Moreira, M.M., Delerue-Matos, C., Freitas, A.d.S.d., Barth, O.M., Almeida-Muradian, L.B.d. (2018). Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: Monofloral bee pollen. Journal of Food Biochemistry, 42(16), e12536. DOI: 10.1111/jfbc.12536
  10. Dolezal, A.G., & Toth, A.L. (2018). Feedback between nutrition and disease in honey bee health. Current Opinion in Insect Science, 26, 114-119. DOI: 10.1016/j.cois.2018.02.006
  11. Dulger-Altiner, D., Sandikci-Altunatmaz, S., Sabuncu, M., Aksu, F., Sahan, Y. (2020). In vitro bioaccessibility of antioxidant properties of bee pollen in Turkey. Food Science and Technology, 41(Supp. 1), 133-141. DOI: 10.1590/fst.10220
  12. Fatrcová-Šramková, K., Nôžková, J., Máriássyová, M., Kačániová, M. (2016). Biologically active antimicrobial and antioxidant substances in the Helianthus annuus L. bee pollen. Journal of Environmental Science and Health B, 51(3), 176-181. DOI: 10.1080/03601234.2015.1108811
  13. Jaganjac, M., Sredoja T.V., Zarkovic, N. (2021). Short overview of some assays for the measurement of antioxidant activity of natural products and their relevance in dermatology. Molecules, 26(17), 5301. DOI: 10.3390/molecules26175301
  14. Jones, G.D., & Bryant, V.M.J. (1996). Melissopalynology. In: Jansonius J, McGregor DC, editors, Palynology: Principles and Applications 3, (pp. 933-938), AASP, USA.
  15. Kanar, Y., & Mazı, B.G. (2019). Effect of different drying methods on antioxidant characteristics of bee pollen. Meas, 13, 3376-3386. DOI: 10.1007/s11694-019-00283-5
  16. Karataş, F., Munzuroğlu, Ö., Gür, N. (2000). Investigation of A, E and C vitamins, and selenium levels of bee pollen. Fırat University Journal of Science and Engineering, 12, 219-224.
  17. Karkar, B., Şahin, S., Güneş, M.E. (2021). Evaluation of antioxidant properties and determination of phenolic and carotenoid profiles of chestnut bee pollen collected from Turkey. Journal of Apicultural Research, 60(5), 765-774. DOI: 10.1080/00218839.2020.1844462
  18. Kieliszek, M., Piwowarek, K., Kot, A., Blazejak, S., Chlebowska-Smigiel, A., Wolska, I. (2018). Pollen and bee bread as new health-oriented products: A review. Trends in Food Science and Technology, 71, 170-180. DOI: 10.1016/j.tifs.2017.10.021
  19. Kocot, J., Kiełczykowska, M., Luchowska-Kocot, D., Kurzepa, J., Musik, I. (2018). Antioxidant potential of propolis, bee pollen, and royal jelly: Possible medical application. Oxidative Medicine and Cell Longevity, 2018, Article ID 7074209. DOI: 10.1155/2018/7074209
  20. Komosinska-Vassev, K., Olczyk, P., Kaźmierczak, J., Mencner, L., Olczyk, K. (2015). Bee pollen: Chemical composition and therapeutic application. Evidence-based Complementary and Alternative Medicine: eCAM, 2015, 297425. DOI: 10.1155/2015/297425
  21. Kostićaž-Milinčič, D.D., Barač, M.B., Shariarti, M.A., Tesic, Ž.L., Pešić, M.B. (2020). The application of pollen as a functional food and feed ingredient -the present and perspectives. Biomolecules, 10(1), 84. DOI: 10.3390/biom10010084
  22. Kumaran, A., & Karunakaran, R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97(1), 109-114. DOI: 10.1016/j. foodchem.2005.03.032
  23. Lunau, K. (1995). Notes on the colour of pollen. Plant Systematics and Evolution, 198, 235-252. DOI: 10.1007/BF00984739
  24. Lunau, K. (2000). The ecology and evolution of visual pollen signals. Plant Systematics and Evolution, 222, 89-111. DOI: 10.1007/BF00984097
  25. Magalhães, L.M., Santos, F., Segundo, M.A., Reis, S., Lima, J.L.F.C. (2010). Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity. Talanta, 83(2), 441-447. DOI: 10.1016/j.talanta.2010.09.042
  26. Mayda, N., Özkök, A., Bayram, N.E., Gercek, Y.C., Sorkun, K. (2020). Bee bread and bee pollen of different plant Sources: Determination of phenolic content, antioxidant activity, fatty acid, and element profiles. Journal of Food Measurement and Characterization, 14, 795-1809. DOI: 10.1007/s11694-020-00427-y
  27. Nicolson, S., & Thornburg, R.W. (2007). Nectar Chemistry. In: Nicolson SW, Nepi M, Pacini E, editors, Nectaries and Nectar 5, (pp. 215-264), Springer, Netherlands.
  28. Oroian, M., Dranca, F., Ursachi, F. (2022). Characterization of Romanian bee pollen - an important nutritional source. Foods, 11(7), 2633, DOI: 10.3390/foods11172633
  29. Özcan, M.M., Aljuhaimi, F., Babiker, E.E., Uslu, N., Ceylan, D.A., Ghafoor, K., … Alsawmahi, O.N. (2019). Determination of antioxidant activity, phenolic compound, mineral contents, and fatty acid compositions of bee pollen grains collected from different locations. Journal of Apicultural Research, 63(1), 69-79. DOI: 10.2478/jas-2019-0004
  30. Özkök, D., & Silici, S. (2017). Antioxidant activities of honeybee products and their mixtures. Food Science and Biotechnology 26(1), 201-206. DOI: 10.1007/s10068-017-0027-0
  31. Ozyurt, D., Demirata, B., Apak, R. (2010). Modified cerium(IV)-based antioxidant capacity (CERAC) assay with selectivity over citric acid and simple sugars. Journal of Food Composition and Analysis, 23(3), 282-288. DOI: 10.1016/j.jfca.2009.09.005
  32. Qiao, J., Zhang, Y., Haubruge, E., Wang, K., El-Seedi, H.R., Dong, J., Xu, X., Zhang, H. (2024). New insights into bee pollen: nutrients, phytochemicals, functions and wall disruption. Food Research International, 178, 113934. DOI: 10.1016/j. foodres.2024.113934
  33. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. DOI: 10.1016/s0891-5849(98)00315-3
  34. Salazar-González, C.Y., Stinco, C.M., Rodríguez-Pulido, F.J., Díaz-Moreno, C., Fuenmayor, C., Heredia, F.J., González-Miret, M.L. (2022). Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size. LWT, 170, 114065. DOI: 10.1016/j.lwt.2022.114065
  35. Saral, Ö., Kilicarslan, M., Şahin, H., Yildiz, O., Dincer, B. (2019). Evaluation of antioxidant activity of bee products of different bee races in Turkey. Turkish Journal of Veterinary and Animal Science, 43(4), 441-447. DOI: 10.3906/vet-1901-3
  36. Sorkun, K. (2008). Türkiye’nin Nektarlı Bitkileri, Polenler ve Balları, Palme Yayınevi, Türkiye (in Turkish).
  37. Szydłowska-Czerniak, A., Trokowski, K., Karlovits, G., Szłyk, E. (2011). Effect of refining processes on antioxidant capacity, total contents of phenolics and carotenoids in palm oils. Food Chemistry, 129(3), 1187-1192. DOI: 10.1016/j.foodchem.2011.05.101
  38. Taşkın, D. (2016). Pollen analysis of Burdur Region honeys. (Isparta, Türkiye). [Thesis]. Isparta University, Institute of Pure and Applied Science.
  39. Thakur, M., & Nanda, V. (2020). Composition and functionality of bee pollen: A review. Trends in Food Science and Technology, 98, 82-106. DOI: 10.1016/j.tifs.2020.02.001
  40. Tutun, H., Kaya, M.M., Usluer, M.S., Kahraman, H.A. (2021). Bee pollen: It’s antioxidant activity. Uludağ Bee Journal, 21(1), 119-131.
  41. Ulusoy, E., & Kolayli, S. (2014). Phenolic composition and antioxidant properties of Anzer bee pollen. Journal of Food Biochemistry, 38, 73-82. DOI: 10.1111/jfbc.12027
  42. Vardar, F., & Ünal, M. (2011). Cytochemical and ultrastructural observations of anthers and pollen grains in Lathyrus undulatus Boiss. Acta Botanica Croatica, 70(1), 53-64. DOI: 10.2478/v10184-010-0014-5
  43. Wodehouse, R.P. (1935). Pollen Grains, McGraw-Hill Book Company, New York, USA.
  44. Yang, K., Wu, D., Ye, X., Liu, D., Chen, J., Sun, P. (2013). Characterization of the chemical composition of bee pollen in China. Journal of Agricultural and Food Chemistry, 61(3), 708-718. DOI: 10.1021/jf304056b
  45. Yesiltas, B., Capanoglu, E., Firatligil-Durmus, E., Sunay, A.E., Samanci, T., Boyacioglu, D. (2014). Investigating the in-vitro bioaccessibility of propolis and pollen using a simulated gastrointestinal digestion system. Journal of Apicultural Research, 53(1), 101-108. DOI: 10.3896/IBRA.1.53.1.10
  46. Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. DOI: 10.1016/S0308-8146(98)00102-2
DOI: https://doi.org/10.2478/jas-2024-0011 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
Language: English
Page range: 143 - 154
Submitted on: May 30, 2024
Accepted on: Sep 12, 2024
Published on: Dec 18, 2024
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2024 Sema Anık, Filiz Vardar, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution 4.0 License.