Bioactive and bioaccessibility characteristics of honeybee pollens collected from different regions of Turkey

  • Kubra Ozkan
  • Nihan Sagcan
  • Gorkem Ozulku
  • Osman Sagdic
  • Omer Said Toker
  • Mustafa Necati Muz
Original Paper


Pollens used by honey bees as a primary protein source has been attracted attention due to their positive health effects. The geographical and botanical origin of honeybee pollens affect their nutritional value as well as bioactive and bioaccessibility properties. This study investigated the bioactive and bioaccessibility properties (total phenolic content, total flavonoid content and antioxidant activity) of some honeybee pollens collected from different seaside regions of Turkey. Results indicated that total phenolic content, total flavonoid and total antioxidant (DPPH and CUPRAC) were between 3.9 and 9.2 mg GAE/g, 1.2–1.9 mg CAE/g sample, 1.7–17.6 mg TEAC/g and 0.68–3.04 mg TEAC/g, respectively. As for the bioaccessible fraction (IN) of collected pollens was 0.24–0.37 mg GAE/g for total phenolic, 0.01–0.08 TEAC/g for total flavonoid, 0.01–0.38 mg TEAC/g for DPPH and 0.01–0.4 mg TEAC/g for CUPRAC. Maximum recovery (%) was obtained for the sample collected from Canakkale city of Turkey for total phenolics (7.3%), total flavonoids (5.9%) and DPPH (6.6%). The results of the present study showed that bee pollen can be used as a resource of bioactive compounds in the daily diet due to the bioaccessibility properties and be added to formulation of the different food products to improve functionality.


Bee pollen Bioactivity Bioaccessibility Functional properties In vitro 


  1. 1.
    V.A.S. de Arruda, A.A.S. Pereira, L.M. Estevinho, L.B. de Almeida-Muradian, Food Chem. Toxicol. 51, 143–148 (2013)CrossRefGoogle Scholar
  2. 2.
    L.M. Estevinho, S. Rodrigues, A.P. Pereira, X. Feás, Int. J. Food. Sci. Technol. 47(2), 429–435 (2012)CrossRefGoogle Scholar
  3. 3.
    B.W. LeBlanc, O.K. Davis, S. Boue, A. DeLucca, T. Deeby, Food Chem. 115(4), 1299–1305 (2009)CrossRefGoogle Scholar
  4. 4.
    B. Yesiltas, E. Capanoglu, E. Firatligil-Durmus, A.E. Sunay, T. Samanci, D. Boyacioglu, J. Apic. Res. 53(1), 101–108 (2014)CrossRefGoogle Scholar
  5. 5.
    M. Morais, L. Moreira, X. Feás, L.M. Estevinho, Food Chem. Toxicol. 49(5), 1096–1101 (2011)CrossRefGoogle Scholar
  6. 6.
    G. Kroyer, N. Hegedus, Innov. Food Sci. Emerg. Technol. 2(3), 171–174 (2001)CrossRefGoogle Scholar
  7. 7.
    A. Pascoal, S. Rodrigues, A. Teixeira, X. Feás, L.M. Estevinho, Food Chem. Toxicol. 63, 233–239 (2014)CrossRefGoogle Scholar
  8. 8.
    N. Almaraz-Abarca, M. da Graça, J.A. Campos, N. Ávila-Reyes, J.H. Naranjo-Jiménez, L.S. Corral, Gonzalez-Valdez, J. Food Compos. Anal. 20(2), 119–124 (2007)CrossRefGoogle Scholar
  9. 9.
    L.A. Mărghitaş, O.G. Stanciu, D.S. Dezmirean, O. Bobiş, O. Popescu, S. Bogdanov, M.G. Campos, Food Chem. 115(3), 878–883 (2009)CrossRefGoogle Scholar
  10. 10.
    J. Parada, J. Aguilera, J. Food Sci. 72(2), R21–R32 (2007)CrossRefGoogle Scholar
  11. 11.
    E.Ç. Güven, G.T. Otkun, D. Boyacıoğlu, 35(5), 387–394 (2010)Google Scholar
  12. 12.
    V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos, Method Enzymol. 299, 152–178 (1999)CrossRefGoogle Scholar
  13. 13.
    J. Zhishen, T. Mengcheng, W. Jianming, Food Chem. 64(4), 555–559 (1999)CrossRefGoogle Scholar
  14. 14.
    R.P. Singh, K.N. Chidambara Murthy, G.K. Jayaprakasha, J. Agric. Food Chem. 50(1), 81–86 (2002)CrossRefGoogle Scholar
  15. 15.
    R. Apak, K. Guçlü, M. Özyürek, S.E. Karademir, J. Agric. Food Chem. 52(26), 7970–7981 (2004)CrossRefGoogle Scholar
  16. 16.
    G.J. McDougall, P. Dobson, P. Smith, A. Blake, D. Stewart, J. Agric. Food Chem. 53(15), 5896–5904 (2005)CrossRefGoogle Scholar
  17. 17.
    A. Rebiai, T. Lanez, J. Fundam. Appl. Sci. 4(2), 155–163 (2015)CrossRefGoogle Scholar
  18. 18.
    X. Feás, M.P. Vázquez-Tato, L. Estevinho, J.A. Seijas, A. Iglesias, Molecules 17(7), 8359–8377 (2012)CrossRefGoogle Scholar
  19. 19.
    J.I. Mosele, A. Macià, M.-P. Romero, M.-J. Motilva, Food Chem. 201, 120–130 (2016)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Kubra Ozkan
    • 1
  • Nihan Sagcan
    • 1
  • Gorkem Ozulku
    • 1
  • Osman Sagdic
    • 1
  • Omer Said Toker
    • 1
  • Mustafa Necati Muz
    • 2
  1. 1.Food Engineering Department, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityEsenler-IstanbulTurkey
  2. 2.Veterinary FacultyNamik Kemal UniversityTekirdagTurkey

Personalised recommendations