Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis

Abstract

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis were investigated. The main differences between the analyzed bee products were found in the content of protein (royal jelly), polysaccharides (bee bread), balsam (propolis), wax (propolis), and polyphenol (propolis). Bee products had considerable oil-holding capacity, water-binding capacity, water-holding capacity, emulsifying activity, and foaming capacity. Bee products had higher amounts of glucogenic amino acid, non-essential amino acid, sweet amino acid, hydrophobic amino acid, essential amino acid, ketogenic amino acid, and flavor amino acids and lower amounts of bitter amino acid, non-protein amino acid, branched-chain amino acid, and aromatic amino acid. Bee products contained higher amounts of unsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, saturated fatty acid, omega-3, and omega-6, and lower amounts of omega-9 and omega-7. Bee products, especially royal jelly, had a considerable health-promoting index, hypocholesterolemic index, omega-6/omega-3, atherogenicity index, and thrombogenicity index. Bee bread, royal jelly, and bee propolis showed good radical scavenging activity and effectively inhibited amylase and lipase similar to the control. Propolis, bee bread, and royal jelly are proposed as possible techno-functional ingredients for food and health.