Relation between composition, antioxidant and antibacterial activities and botanical origin of multifloral bee pollen

  • Patricia Velásquez Pontificia Universidad Católica de Chile
  • Karina Rodriguez Pontificia Universidad Católica de Chile
  • Mauricio Retamal Pontificia Universidad Católica de Chile
  • Ady Giordano Pontificia Universidad Católica de Chile
  • Loreto Valenzuela Pontificia Universidad Católica de Chile
  • Gloria Montenegro Pontificia Universidad Católica de Chile
Keywords: Brassica sp., Galega officinalis, Trevoa quinquenervia, Prunus sp, Medicago sp., FRAP, diameter of inhibition, HPLC-DAD, protein, carotenoid.

Abstract

Harvested bee pollen is valuable for its nutritional value and healthy properties. This work relates the botanical origin of sixteen bee pollens from Chile with their phenolic, protein and carotenoid content, and antioxidant/antibacterial activities. Our results showed that the chemical properties of different bee pollens are associated with the plant’ species from which each one was derived from. Some correlations between chemical properties and botanical origin were observed. Bee pollen showed between 20.0- 30.4% protein, 2.8-50.2 mg/kg carotenoids, 22.8-918.4 mg/kg phenolics, and 4.51-91.19 mmol Fe+2/kg pollen. Antibacterial activity was observed against all bacteria assayed even surpassing the activity of traditional antibiotics. Brassica sp. and Galega officinalis are an abundant source of antioxidants and antibacterial compounds. Other species such as those derived from fruit and endemic plants from Chile, although they occur less frequently, are also good source of these compounds. Some correlations between botanical origin and chemical, antioxidant and antibacterial properties were observed. Knowing the influence of plant species over the antioxidant and antibacterial properties of bee pollen, will allow selecting the best location for honeycombs and will allow beekeepers to differentiate and add value to their products.

Author Biographies

Patricia Velásquez, Pontificia Universidad Católica de Chile
Faculty of Engineering, Chemical and Bioprocess Engineering Department
Karina Rodriguez, Pontificia Universidad Católica de Chile
Faculty of Agriculture and Forestry, Plant Science Department
Mauricio Retamal, Pontificia Universidad Católica de Chile
Faculty of Chemistry, Inorganic Chemistry Department
Ady Giordano, Pontificia Universidad Católica de Chile
Faculty of Chemistry, Inorganic Chemistry Department
Loreto Valenzuela, Pontificia Universidad Católica de Chile
Faculty of Engineering, Chemical and Bioprocess Engineering Department
Gloria Montenegro, Pontificia Universidad Católica de Chile
Faculty of Agriculture and Forestry, Plant Science Department
Published
2017-10-06