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Characterization of phenolic compounds and antioxidative potential of pot‐pollen produced by stingless bees ( Tetragonula biroi Friese) from the Philippines
Author(s) -
BelinaAldemita Ma. Desiree,
Schreiner Matthias,
D'Amico Stefano
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13102
Subject(s) - nutraceutical , chemistry , dpph , antioxidant , abts , rutin , stingless bee , food science , pollen , flavonoid , quercetin , lipid peroxidation , bee pollen , traditional medicine , botany , biochemistry , biology , medicine , hymenoptera , apidae
Eight pot‐pollen samples produced by Philippine stingless bees ( Tetragonula biroi Friese) were analyzed for the antioxidant composition and capacity. The methanolic extracts showed values of 7.95–24.75 mg GAE/g, 16.13–35.04 mg QE/g, and 0.19–0.74 mg CGE/g for total phenolics, flavonoids, and anthocyanins, respectively. All pot‐pollens contained substantial amounts of rutin (0.471–1.547 mg/g), quercetin glucoside (1.427–3.390 mg/g), other flavonol glycosides, and hydroxycinnamic acids. Additionally, pollen samples contained 24‐methylenecholesterol and Δ5‐avenasterol as dominant phytosterols. Antioxidant activities based on ferric ion reducing antioxidant power (FRAP), DPPH • , and ABTS •+ scavenging activities, and lipid peroxidation (LPO) inhibition showed a high correlation with phenolic and flavonoid contents, except for LPO inhibition. Results suggested that there might be synergistic effects among antioxidants. Summing up, this study revealed that T. biroi Friese pot‐pollen can be used as a food supplement with high nutraceutical potential. Practical applications The recognition of Tetragonula biroi Friese pot‐pollen as a nutraceutical product is strongly limited because its bioactive properties are not well‐studied compared to other bee pollens. The results showed a rich occurrence of compounds with antioxidative effects like flavonoids and sterols. Antioxidant activities except lipid peroxidation inhibition revealed a high correlation with analyzed ingredients and shown interactions indicated that there might be synergistic effects among antioxidants.