Phenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study.
Chem Biodivers
; 20(10): e202301015, 2023 Oct.
Article
em En
| MEDLINE
| ID: mdl-37624683
ABSTRACT
Bee bread (BB) is a beehive product generated upon fermentation of pollen combined with flower nectar and glandular secretions. The potential application of BB is related to its nutritional and functional components, including phenolic compounds. This is the first prospective study on palynological parameters, phenolics, antioxidant, and antibacterial activity of Chilean bee bread inâ
vitro. The tested material exhibited high levels of phenolics (1340±186â
mg GAE/100â
g BB) and showed antioxidant capacity as determined by the FRAP (51±2â
µmol Trolox equivalent/g BB) and ORAC-FL (643±64â
µmol Trolox equivalent/g BB) and antibacterial activity against Streptococcus pyogenes. Furthermore, the phenolic acids and flavonoids was determined using liquid chromatography-mass spectrometry, and the concentration was determined using liquid chromatography with diode array detection. Kaempferol, quercetin, ferulic acid, and rutin were the main phenolics found. This study demonstrates the bioactive potential of Chilean BB and supports the evidence that this bee product is a promising source of antioxidants and antimicrobial compounds.
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MEDLINE
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Ano de publicação:
2023
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Article