Abstract
In this study, eight monofloral bee pollen samples were collected from different apiaries in Morocco. Botanical origins of the bee pollen samples were determined by scanning electron microscopy (SEM), and the physicochemical parameters (pH, moisture, ash, and the mineral contents) were determined. Total phenolic, flavones/flavonols contents were evaluated, and the antioxidant potential was assessed using total antioxidant capacity, DPPH, ABTS, and reducing power assays. Data showed that pH, moisture, and ash content values ranged between 4.19 ± 0.17 and 4.82 ± 0.36, 10.7 ± 0.04% and 26.8 ± 0.01%, and 1.81 ± 0.10% and 4.22 ± 0.08%, respectively. Potassium and magnesium were the most abundant minerals in bee pollen samples; heavy metals were not detected except for two samples (P5 and P6) where a very small amount of lead was found. The protein content in these samples varied between 19.86 ± 0.36 mg/100 g and 30.32 ± 0.12 mg/100 g of bee pollen. The phenolic content, flavones/flavonols content, and total antioxidant capacity were 21.87 ± 1.80 mgEAA/g, 2.37 ± 0.16 mgEAA/g, and 6.23 ± 0.21 mgEAA/g, respectively. High scavenging activity of DPPH and ABTS radicals was found in P2 with the lower IC50 of 0.245 ± 0.009 mg/ml and 0.19 ± 0.005 mg/ml, respectively. The lower EC50 was 0.133 ± 0.036 mg/ml found in P1 for the reducing power test. The current study is considered to be the first step to the standardization of Moroccan bee pollen.
Highlights
Bee pollen is considered as the final result of agglutination of pollen grains from flowers collected by worker honey bees, held together with nectar and/or honey and glandular secretions and collected at the entrance of the hive [1].Bee pollen is an important bee product gaining attention as a functional food
Agricultural authorities focused on honey production; they neglected the other hive products such as royal jelly, propolis, and bee pollen. ese facts turn into a lack of scientific studies concerning the national bee pollen. is emanates the aim of the current study: the characterization for the first time of Moroccan bee Journal of Food Quality pollen, according to its floral origin, physicochemical properties, bioactive molecules, and their antioxidant activity
[8] Briefly, 2 g of the bee pollen sample was used for analysis, the pollen loads were grouped up into subsamples according to their coloring, and each subsample was placed onto the scanning electron microscopy (SEM) stub and layered with carbon conductive adhesive tape
Summary
Bee pollen is considered as the final result of agglutination of pollen grains from flowers collected by worker honey bees, held together with nectar and/or honey and glandular secretions and collected at the entrance of the hive [1]. Bee pollen is an important bee product gaining attention as a functional food It is renowned for its high content of biocompounds with health-promoting effects on human physical and mental well being, which make it the last trend of diet supplementation [2, 3]. It is commonly named the only perfectly complete food” because it is the most energetic, the richest hive product in nutrients, and contains the most active substances such as carbohydrate, crude fiber, and protein. Agricultural authorities focused on honey production; they neglected the other hive products such as royal jelly, propolis, and bee pollen. ese facts turn into a lack of scientific studies concerning the national bee pollen. is emanates the aim of the current study: the characterization for the first time of Moroccan bee Journal of Food Quality pollen, according to its floral origin, physicochemical properties, bioactive molecules, and their antioxidant activity
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