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标题：Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization
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作者：Florina Dranca ; Florin Ursachi ; Mircea Oroian 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1358-1371
DOI：10.3390/foods9101358
出版社：MDPI Publishing
摘要：Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids). This study aimed to characterize bee bread in terms of physicochemical properties: pH, free acidity, glucose, fructose, sucrose, raffinose and melesitose content, total phenolic content (TPC), total flavones content (TFC), fatty acids and individual phenolics (gallic acid, protocatechiuc acid, p-hydroxybenzoic acid, caffeic acid, vanillic acid, chlorogenic acid, p-coumaric acid, rosmarinic acid, myricetin, luteolin, quercetin and kaempferol). The main phenolic compound identified in the bee bread was kaempferol, followed by myricetin and luteolin. The TPC, TFC and extraction yield were optimized in function of ultrasonic amplitude, temperature and time and the suitable conditions for achieving the maximum level were 87.20% amplitude of ultrasonic treatment, 64.70 °C and 23.10 min, respectively for reaching 146.2 mg GAE/L of TPC, 1231.5 mg QE/g of TFC and a 5.72% extraction yield. The most abundant fatty acids were C18:3 (all-cis-9,12,15) octadeca-6,9,15-trienoic acid, followed by C16:1 (9Z)-hexadec-9-enoic acid, C21:0 heneicosanoic acid and C18:2 (all-cis-9,12) (9Z,12Z)-octadeca-9,12-dienoic acid, respectively.
关键词：bee bread; polyphenols; extraction; fatty acids; sugars bee bread ; polyphenols ; extraction ; fatty acids ; sugars