Orientador(es)
Resumo(s)
Bee bread is a mixture of pollen pellets, honey and lactic acid bacteria, and the basis of food in the hive. In the
present study, a Moroccan bee bread has been analyzed concerning the palynological analysis, nutritional value
and chemical composition (free sugars, organic acids, mineral composition, fatty acid, tocopherols and polyphenols);
in vitro antioxidant activity and antimicrobial activity screened against pathogenic bacteria and fungi
were also evaluated. The studied bee bread was a good source of protein (19.96 ± 0.08 g/100 g), total free
sugars (18 ± 1 g/100 g), macroelements and microelements content, revealed high levels of polyunsaturated
fatty acids (64.7 ± 0.4%), tocopherols (10.9 ± 0.9 mg/100 g) and natural antioxidants, such as flavonol
glycoside derivatives, being isorhamnetin-O-hexosyl-O-rutinoside the major phenolic compound present. The
bee bread showed antioxidant activity and effectiveness against all the bacteria and fungi tested. This work
contributes to the chemical and bioactive knowledge of this unexplored natural product.
Descrição
Palavras-chave
Antioxidant and antimicrobial activities Bee bread Chemical composition Nutritional value Phenolic compounds
Contexto Educativo
Citação
Bakour, Meryem; Fernandes, Ângela; Barros, Lillian; Sokovic, Marina; Ferreira, Isabel C.F.R.; Badiaa lyoussi, (2019). Bee bread as a functional product: Chemical composition and bioactive properties. LWT - Food Science and Technology. ISSN 0023-6438. 109, p. 276-282