Botanical Origin and Biochemical Composition of Different Color Fractions of Bee Pollen

• Published in: Journal of Apicultural Science Vol. 68; no. 2; pp. 143 - 154
• Main Authors: Anık, Sema, Vardar, Filiz
• Format: Journal Article
• Language: English
• Published: Pulawy Sciendo 01.12.2024; De Gruyter Poland
• Subjects: antioxidant capacity; Antioxidants; Bee bread; bee pollen; Bees; Biochemical composition; Biochemistry; Carotenoids; Color; Composition effects; Flavonoids; Origins; Phenolic acids; Phenols; Pigments; Pollen
• ISSN: 2299-4831; 1643-4439; 2299-4831
• DOI: 10.2478/jas-2024-0011

Bee pollen is a good nutrient storage and a natural source of phenolic acids and flavonoids with antimicrobial and antioxidant effects. Pollen color is related to flavonoids and carotenoids groups of structurally different plant pigments which are also non-enzymatic antioxidants. This study aims to indicate the biochemical differences between bee pollen of different color fractions concerning antioxidant properties. We separated the different colored bee pollens as light and dark to determine their botanical origins and biochemical compositions. According to their botanical origins, seventeen genera belonging to fourteen families were identified in the different colored bee pollen samples. sp. (Apiaceae), sp. (Ericaceae), sp., sp. (Fabaceae), and sp. (Moraceae) pollen were only encountered in dark pollen grains, whereas sp. (Betulaceae), sp. (Fagaceae), and sp. (Rosaceae) were only seen in light pollen grains. Total phenolics and carotenoids showed higher values in light color fraction however total flavonoids were higher in dark color. Four different antioxidant assays (ABTS, CERAC, CUPRAC, and DPPH) were performed for better comprehension. Although the bioactive ingredients were different based on pollen color fractions, there were no significant differences in antioxidant activities.