Czech J. Food Sci., 2020, 38(3):158-163 | DOI: 10.17221/312/2019-CJFS

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batchOriginal Paper

Tomasz Sawicki1,2, Natalia B±czek2, Małgorzata Starowicz ORCID...*,2
1 Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
2 Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research Polish Academy of Sciences, Olsztyn, Poland

The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC-MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41-98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

Keywords: antioxidant status; ascorbic acid; bee products; lipid-soluble antioxidants; phenolics and flavonoids; reducing capacity

Published: June 30, 2020  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Sawicki T, B±czek N, Starowicz M. Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch. Czech J. Food Sci. 2020;38(3):158-163. doi: 10.17221/312/2019-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Al-Mamary M., Al-Meeri A., Al-Habori M. (2002): Antioxidant activities and total phenolics of different types of honey. Nutrition Research, 22: 1041-1047. Go to original source...
    2. Badolato M., Carullo G., Cione E., Aiello F., Caroleo M.C. (2017): From the hive: honey, a novel weapon against cancer. European Journal of Medicinal Chemistry, 142: 290- 299. Go to original source... Go to PubMed...
    3. Boussaid A., Chouaibi M., Attouchi S., Hamdi S., Ferrari G. (2018): Classification of Southern Tunisian honeys based on their physicochemical and textural properties. International Journal of Food Properties, 21: 2590-2609. Go to original source...
    4. Dżugan M., Tomczyk M., Sowa P., Grabek-Lejko D. (2018). Antioxidant activity as biomarker of honey variety. Molecules, 23: 2069. Go to original source... Go to PubMed...
    5. Estevinho L.M., Dias T., Anjos O. (2019): Influence of the storage conditions (frozen vs. dried) in health-related lipid indexes and antioxidants of bee pollen. European Journal of Lipid Science and Technology, 121: 1800393. Go to original source...
    6. Horszwald A., Andlauer W. (2011): Characterization of bioactive compounds in berry juices by traditional photometric and modern microplate methods. Journal of Berry Research, 1: 189-142. Go to original source...
    7. Hryniewicka M., Karpinska A., Kijewska M., Turkowicz M.J., Karpinska J. (2016): LC/MS/MS analysis of α-tocopherol and coenzyme Q10 content in lyophilized royal jelly, beebread and drone homogenate. Journal of Mass Spectrometry, 51: 1023-1029. Go to original source... Go to PubMed...
    8. Ivaniąová E., Kačániová M., Frančáková H., Petrová J., Hutová J., Brovarskyi V., Velychko S., Adamchuk L., Schubertová Z., Musilová J. (2015): Bee bread - perspective source of bioactive compounds for future. Potravinarstvo, 1: 592-598. Go to original source...
    9. Jamróz M.L., Paradowska K., Zawada K., Makarova K., KaĽmierski S., Wawer I. (2014): 1H and 13C NMR-based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys. Journal of Science Food and Agriculture, 94: 246-255. Go to original source... Go to PubMed...
    10. Karabagias I.K., Maia M., Karabagias V.K., Gatzias I., Badeka A.V. (2018): Characterization of eucalyptus, chestnut and heather honeys from portugal using multi-parameter analysis and chemo-calculus. Foods, 7: 194. Go to original source... Go to PubMed...
    11. Kieliszek M., Piwowarek K., Kot A.M., Błażejek S., Chlebowska-¦migiel A., Wolska I. (2018): Pollen and bee bread as new health-oriented products: a review. Trends in Food Science & Technology, 71: 170-180. Go to original source...
    12. Mandal M.D., Mandal S. (2011): Honey: its medicinal property and antibacterial activity. Asian Pacific Journal of Tropical Biomedicine, 1: 154-160. Go to original source... Go to PubMed...
    13. Nagai T., Nagashima T., Myoda T., Inoue R. (2004): Preparation and functional properties of extracts from bee bread. Molecular Nutrition & Food Research, 48: 226-229. Go to original source... Go to PubMed...
    14. Sattler J.A.G., de Melo I.L.P., Granato D., Araújo E., da Silva de Freitas A., Barth O.M., Sattler A., de Almeida-Muradian L.B. (2015): Impact of origin on bioactive compounds and nutritional composition of bee pollen from southern Brazil: A screening study. Food Research International, 77: 82-91. Go to original source...
    15. Sawicki T., Martinez-Villaluenga C., Frias J., Wiczkowski W., Peñas E., B±czek N., Zieliński H. (2019): The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products. Journal of Functional Foods, 55: 229-237. Go to original source...
    16. Socha B., Habryka C., Juszczak L. (2018): Effect of bee bread additive on content of phenolic compounds and antioxidant activity of honey. Food Sci Technol Quality. 25: 108-119.
    17. Stanciu O., Marghitas L., Dezmirean D. (2007): Examination of antioxidant capacity of beebread extracts by different complementary assays. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 64: 1- 2.
    18. Szultka M., Buszewska-Forajta M., Kaliszan R., Buszewski B. (2014): Determination of ascorbic acid and its degradation products by high-performance liquid chromatographytriple quadrupole mass spectrometry. Electrophoresis, 35: 585- 592. Go to original source... Go to PubMed...
    19. Tomás A., Falcão S.I., Russo-Almeida P., Vilas-Boas M. (2017): Potentialities of beebread as a food suplement and source of nutraceuticals: Botanical origin, nutritional composition and antioxidant activity. Journal of Apiculture Research, 56: 219- 230. Go to original source...
    20. Urcan A.C., Criste A.D., Dezmirean D.S., Mărgăoan R., Caeiro A., Campos M.G. (2018): Similarity of data from bee bread with the same taxa collected in India and Romania. Molecules, 23: 2491. Go to original source... Go to PubMed...
    21. Waheed M., Javed A., Mushtaq Z., Hassan S., Shariati M.A., Khan M.U., Majeed M., Nigam M., Mishra A.P., Heydari M. (2018): Honey and cancer: a mechanistic review. Clinical Nutrition, 38: 2499-2503. Go to original source... Go to PubMed...
    22. Wesołowska M., Dżugan M. (2017): The use of PHOTOCHEM device in evaluation of antioxidant activity of Polish honey. Food Analytical Methodology, 10: 1568-1574. Go to original source...
    23. Wilczyńska A. (2010): Phenolic content and antioxidant activity of different types of Polish honey - A short report. Polish Journal of Food and Nutrition Sciences, 60: 309-313.
    24. Zieliński H., Ceglińska A., Michalska A. (2007): Antioxidant contents and properties as quality indices of rye cultivars. Food Chemistry, 104: 980-988. Go to original source...
    25. Zuluaga C.M., Serrato J.C., Quicazan M.C. (2015): Chemical, nutritional and bioactive characterization of Colombian beebread. Chemistry Engineering Transactions, 43: 175-180.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content