Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins

  • V. Domenici Università di Pisa
  • M. Gabriele aNational Research Council (CNR), Institute of Biology and Agricultural Biotechnology (IBBA)
  • E. Parri Università di Pisa
  • A. Felicioli Università di Pisa
  • S. Sagona Università di Pisa
  • L. Pozzo dNational Research Council (CNR), Institute of Sciences of Food Production (ISPA)
  • C. Biondi Università di Pisa
  • L. Pucci aNational Research Council (CNR), Institute of Biology and Agricultural Biotechnology (IBBA)

Abstract

Within the apicultural products, the honey bee-pollen is growing in commercial interest due to its high nutritional properties. For the first time, bee-pollen samples from Tuscany (Italy) were studied to evaluate botanical origin, phytochemical composition and antioxidant activity. The investigated pollen loads were composed of three botanical families: Castanea, Rubus and Cistus.The highest levels of proteins and lipids were detected in Rubus pollen. Castanea pollen contained greater polyphenols, flavonoids and anthocyanins content, while the highest flavonols level wasdetected in Cistus pollen. These results were also confirmed by front-face fluorescence spectroscopy, used here, for the first time, as a fast tool to characterize bee-pollens.
Published
2015-06-12
How to Cite
DOMENICI, V. et al. Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins. Italian Journal of Food Science, [S.l.], v. 27, n. 2, p. 248-259, june 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/191>. Date accessed: 22 feb. 2020. doi: https://doi.org/10.14674/1120-1770/ijfs.v191.

Keywords

antioxidant activity, pollen, bioactive compounds, chemical composition, fluorescence, Tuscany