In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey


DÜLGER ALTINER D., SANDIKÇI ALTUNATMAZ S., SABUNCU M., AKSU F., ŞAHAN Y.

FOOD SCIENCE AND TECHNOLOGY, vol.41, pp.133-141, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.10220
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.133-141
  • Keywords: bee pollen, antioxidant capacity, phenolics, bioaccessibility, functional food, HONEYBEE-COLLECTED POLLEN, RADICAL SCAVENGING ACTIVITY, PREVENT LIPID OXIDATION, CHEMICAL-COMPOSITION, BIOACTIVE COMPOUNDS, PHENOLIC-COMPOUNDS, PROPOLIS, CAPACITY, EXTRACTS, ORIGIN

Abstract

The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 ?mol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.