Ultrasound-Assisted Extraction of Polyphenols From Crude Pollen.

Mircea Oroian,Florin Ursachi,Florina Dranca

doi:10.3390/antiox9040322

Mircea Oroian, Florin Ursachi + Show 1 more

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https://doi.org/10.3390/antiox9040322

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Abstract

The aim of this study was to evaluate the extraction efficiency of polyphenols from crude pollen by an ultrasonic process. Prior to the polyphenols extraction, the crude pollen was defatted. The extraction from defatted pollen was carried out by varying four extraction parameters: ultrasonic amplitude (20%, 60% and 100%), solid/liquid ratio (10 g/L, 20 g/L and 30 g/L), temperature (35, 50 and 65 °C) and time (10, 20 and 30 min). The extracts were analyzed in terms of extraction yield (%), total phenolic content (TPC) and total flavones content (TFC). The extracted oil was analyzed in terms of fatty acids composition; myristic acid (159.1 µg × g−1) and cis-14-pentadecenoic acid (106.6 µg·g−1) were found in the highest amount in the pollen oil. The optimum conditions of extraction were determined and were, as follows: 100% amplitude of ultrasonic treatment, 30 g/L solid/liquid ratio, 40.85 °C and 14.30 min, which led to the extraction of 366.1 mg GAE/L of TPC and 592.2 mg QE/g of TFC, and also to an extraction yield of 1.92%.

Highlights

Pollen is a fine yellow-red powder-like material produced by flowering plants and is gathered by bees [1]; it results from the agglutination of flower pollen, the nectar of honey and the salivary substances from the bees [2]
The extracts were analyzed in terms of extraction yield (%), total phenolic content (TPC) and total flavones content (TFC), and the fatty acid composition of pollen oil was determined using GC-MS
The defatted pollen was used for the extraction of polyphenols, while the lipid fraction was analyzed in terms of fatty acids composition

Summary

Introduction

Pollen is a fine yellow-red powder-like material produced by flowering plants and is gathered by bees [1]; it results from the agglutination of flower pollen, the nectar of honey and the salivary substances from the bees [2]. The main constituents of pollen are: proteins [2,4], carbohydrates [4,5], lipids [4,5], amino acids [4,5], polyphenols [4,6,7]. Carotenoids [4,7]. In mean concentrations, is made up of sugars (40%), protein (23%), including amino acids (10%) and lipids (10% reported in dry weight). The main amino acids contained by pollen are methionine, lysine, threonine, histidine, leucine, isoleucine, valine, phenylalanine and tryptophan, the main sugars are fructose The color of pollen is given by the presence of the flavonoids and carotenoids (lutein, β-cryptoxanthin and β-carotene) [8]

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