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Bee bread as a functional product: chemical composition and bioactive properties

2019Journal article Open access
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dc.contributor.authorBakour, Meryem
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorIyoussi, Badiaa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:41Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:41Z
dc.date.issued2019
dc.description.abstractBee 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), A. Fernandes grant (SFRH/BPD/114753/2016), and L. Barros research contract. The authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBakour, 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. 276-282en_EN
dc.identifier.doi10.1016/j.lwt.2019.02.008en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/20285
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidant and antimicrobial activitiesen_EN
dc.subjectBee breaden_EN
dc.subjectChemical compositionen_EN
dc.subjectNutritional valueen_EN
dc.subjectPhenolic compoundsen_EN
dc.titleBee bread as a functional product: chemical composition and bioactive propertiesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameFernandes
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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