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Evaluation of the nutritional value of bee pollen by palynological, antioxidant, antimicrobial, and elemental characteristics

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Abstract

The object of this study was to characterize bee pollen (BP) as a food supplement according to its palynological, antioxidant, antimicrobial properties, and elemental contents. Twelve plant families, 35 genera, and one species were determined by palynological analysis of BP. Verbascum spp., Papaver spp., and Vicia spp. were found the major floral sources of BP. Two samples were determined as monofloral Verbascum spp. bee pollen. Total flavonoid (TFC) and phenolic content (TPC) varied from 117.5 to 142.09 mg QE/100 g, and 386.59 to 743.73 mg GAE/100 g, respectively. According to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2′-azino-bis3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation assays, the BP samples demonstrated high antioxidant activity. Result of ferric reducing antioxidant power (FRAP) and metal chelating activities (MCA) assays were ranging from 61.17 to 69.7% and 74.99 to 87.78%. Antimicrobial activities of the BP were determined by the agar well diffusion and microplate method. Obtained results indicated that BP showed appreciable antibacterial activity against Escherichia coli, Bacillus cereus, and Staphylococcus aureus strains by remarkably decreasing bacterial growth. Thirty-one elements were analyzed in BP samples by inductively coupled plasma-mass spectrometry (ICP-MS). Target hazard quotients (THQ), hazard index (HI), and estimated daily intake (EDI) values were calculated using selected elements’ results. Considering these values, it was determined that the consumption of bee pollen was safe for adults and children. BP samples can be used as a food supplement because of their high antioxidant and antimicrobial capacity and elemental content.

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Acknowledgements

We thank Central Laboratory Application and Research Center and Pilot University Coordination Central Unit of Bingol University.

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Authors and Affiliations

  1. Vocational School of Food, Agriculture and Livestock, Department of Apiculture, Bingöl University, 12000, Bingöl, Turkey

    Duygu Nur Çobanoğlu

  2. Department of Medical Services and Techniques, Vocational High School of Health Services, Giresun University, 28200, Giresun, Turkey

    İlginç Kizilpinar Temizer, Esra Deniz Candan & Aytaç Güder

  3. Faculty of Arts and Sciences, Department of Statistics, Marmara University, Campus of Göztepe, Kadiköy, 34722, Istanbul, Turkey

    Ufuk Yolcu

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Contributions

DNÇ supplied the bee pollen samples. İKT and AG extracted all samples in the study. DNÇ and İKT conducted the palynological analyses, elemental analysis and calculated hazard risk assessment. AG performed the TPC, TFC, and antioxidant assays. EDC analyzed the samples for antimicrobial activity. UY performed the statistical evaluation. All authors wrote the manuscript and approved its final version.

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Correspondence to Duygu Nur Çobanoğlu.

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Çobanoğlu, D.N., Kizilpinar Temizer, İ., Candan, E.D. et al. Evaluation of the nutritional value of bee pollen by palynological, antioxidant, antimicrobial, and elemental characteristics. Eur Food Res Technol 249, 307–325 (2023). https://doi.org/10.1007/s00217-022-04117-5

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