RESUMEN
Bee-collected pollen is one of the most important bee products. In order to predict its chemical composition and nutritional value botanical origin of pollen plays a crucial role. This review intended to collect all available data published about botanical origin of pollen collected all around the world. Due to enourmous amount of data and variables nonlinear principal component analysis (NLPCA), by applying Categorical Principal Component Analysis (CATPCA), was conducted in order to try to determine any specifity and/or differences among samples. Also, importance of some plant families/genera/species for bees was monitored. Based on CATPCA results families can serve in order to distinct samples from North/South America. Also, some samples from Europe (Turkey and Serbia) were characterized with presence of some specific families. Genera were excellent tool to distinguish samples from different parts of Brazil as well as Australia, Asia and Africa. Due to high and specific biodiversity pollen samples obtained from Sonoran desert (USA) completely were separated during analysis. This review presents the first attempt to summarize and classify a large number of data about botanical sources of bee-collected pollen.
RESUMEN
Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [M-H](-) and its MS(4) fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2â³-O-pentosyl-4â³-O-hexosyl)hexoside, quercetin 3-O-(2â³-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6â³-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2â³-O-(5'â³-O-sinapoyl)pentosyl-6â³-O-malonyl]hexoside.