Abstract
The aim of this study was to compare the physichochemical composition of various bee products, namely, bee pollen, beebread, propolis, honey, and royal jelly. The samples (37 out of 53) were collected in Lithuania, several samples from other Europe countries (Italy, Denmark, Sweden, Slovakia, Poland, Spain, Republic of Malta, The Netherlands, Latvia, Ukraine) were used for comparison. Various quantities, such as pH, electrical conductivity, oxidation-reduction potential, NaCl content, refraction index, Brix value, total phenolic compound content, total flavonoid content and antiradical activity were measured. Together with the mentioned, the content of micro- and macroelements (As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Se, Sr, V and Zn), ultraviolet-visible spectroscopy absorption spectra were analysed. To our knowledge, the literature data about comprehensive comparison of various characteristics of bee products are scarce. Also, to the best of our knowledge, this is the first study revealing mineral content in Lithuanian bee pollen, beebread and royal jelly. The study exposed that bee pollen not only showed the highest values of pH, electrical conductivity and content of soluble solids, but also distinguished from the other samples by the highest flavonoid content (up to 48.3 mg/10 g), the absence of Cr, the presence of Co (0.011–0.100 mg/kg) and Sr (0.73–5.37 mg/kg) and the highest content of Ca (997–2455 mg/kg) and Mg (644–1004 mg/kg). Hierarchical clustering analysis was applied to group the tested samples according to the physicochemical analysis results and mineral content. The clustering analysis revealed that bee pollen formed separate group with the highest distance from the other samples in both cases.
Highlights
During the last few years, interest in ecological, more functional, balanced, and healthier food products has been increasing rapidly
Bee pollen and four others investigated in the research bee products were analyzed according to their physicochemical properties (Table 2)
Physicochemical analysis of bee products contributed to a deeper characterisation of bee pollen and other bee products, namely, honey, beebread, propolis and royal jelly
Summary
During the last few years, interest in ecological, more functional, balanced, and healthier food products has been increasing rapidly. More and more food industry companies attempt to find some natural food source with high nutritional value with potential of health promotion, reduction of illnesses, etc. Some food manufacturers pay more attention to apiculture products, namely, pollen, honey, beebread, propolis or royal jelly. Nowadays, these products are considered a functional food, which increase nutritional value and have positive manner to physiological or psychological health [1]. According to the data of the researches, bee products are highly rich in bioactive and nutrition compounds as proteins, minerals, nucleic and amino acids, polyphenols, carbohydrates, Biomolecules 2019, 9, 819; doi:10.3390/biom9120819 www.mdpi.com/journal/biomolecules. The chemical profile of these products represents biological properties—anti-inflammatory, antiatherosclerotic, antimicrobic, antioxidant or anticarcinogenic activities [2,3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
