Abstract
Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama. Therefore, this study aims to determine the botanical origin and nutritional values of bee bread from H. itama. Melissopalynological analysis was performed using scanning electron microscopy (SEM) to determine the bee bread’s botanical origin. The proximate analysis, water activity, sugar profile, amino acid profile, vitamin C content, mineral content, and heavy metal content of the bee bread were analyzed. From the results obtained, Bidens pilosa was found in bee bread from all sampling locations. Bee bread contained high protein (21.70–23.33%) and carbohydrate (57.06–58.89%) contents. Glucose was the predominant sugar found (average 11.499 g/100 g). Eight essential amino acids were quantified, and arginine was detected the highest. The major mineral element in the bee bread was potassium (average 6705.9 mg/kg), followed by phosphorus and magnesium. Toxic metals such as lead, mercury, cadmium, and arsenic were detected but within the safe limits permitted in food. The data obtained contribute towards expanding the knowledge on the nutritional information specifically for H. itama bee bread in Malaysia.
Highlights
Bee bread refers to the pollen collected by bee, added with nectar and bee salivary enzymes and stored inside a bee hive where it undergoes lactic acid fermentation
Melissopalynology. e bee bread was observed under scanning electron microscopy (SEM) according to the method of Ibrahim et al [25]. e samples were mounted on the smooth surface with the adhesive tape on top of the aluminum stub. e samples were coated with gold (Baltec SDC 005 Sputter Coater) and analyzed under SEM (JSM-IT100 InTouchScope). e images were captured with the voltage acceleration of 10 kV and flow of 1750 mA and observed at 1000–3500x magnifications. e pollen was identified using references from scientific articles and the online database at www.paldat.org
Physicochemical Analysis. e proximate analysis was determined using the protocol of the Association of Official Analytical Chemists [26]. e protein content was determined using the Kjeldahl method and calculated using the conversion factor of 6.25 (N × 6.25) (AOAC 981.10). e total lipid content was determined using the Soxhlet method (AOAC 991.36). e ash content was calculated according to the AOAC 923.03 method. e moisture content was determined by drying the samples in an air-dried oven (Memmert) at 100°C until a constant weight was achieved (AOAC 950.46). e total carbohydrate contents were obtained by difference as follows: g carbohydrates 100 g − (g moisture + g lipid + g protein + g ash)
Summary
Bee bread refers to the pollen collected by bee, added with nectar and bee salivary enzymes and stored inside a bee hive where it undergoes lactic acid fermentation. Information on bee bread as one of the bee products is overlooked with more highly acclaimed honey [1]. Acquisition of bee bread can be troublesome for some bee farmers because it requires the destruction of the bee hive for harvesting [2]. In the case of the stingless bee, bee bread is stored inside a cerumen pot. E bees will be able to repair the damage and rebuild the pots. Bee bread is a part of bee diet, mainly as a source of protein for bee larvae and young bee’s development. Because of its nutritive properties, it can be considered a valuable food supplement for human consumption [2]
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