Czech J. Food Sci., 2019, 37(1):9-20 | DOI: 10.17221/201/2018-CJFS

Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activitiesFood Chemistry and Safety

Roman Bleha*,1, Tetiana Shevtsova1, Vojtěch Kružik2, Tereza Šorpilová2, Ivan Saloň3, Vladimír Erban4, Ján Brindza5, Valerii Brovarskyi6, Andrej Sinica1
1 Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic
2 Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic
3 Department of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic
4 Food Research Institute Prague, Prague, Czech Republic
5 Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture, Nitra, Slovak Republic
6 Department of Beekeeping, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic ef fects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product.

Keywords: antioxidant capacity; beekeeping products; prebiotics; SEM; spectroscopic methods

Published: February 28, 2019  Show citation

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Bleha R, Shevtsova T, Kružik V, Šorpilová T, Saloň I, Erban V, et al.. Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities. Czech J. Food Sci. 2019;37(1):9-20. doi: 10.17221/201/2018-CJFS.
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