Abstract
The presence of polyphenol compounds in bee pollen differs with the floral species that comprise the pollen. These polyphenols are thus responsible for the free radical scavenging ability that the pollen exhibits. To correlate the botanical origin with the polyphenol content of Chilean bee pollen, samples were extracted in methanol using ultrasound-assisted extraction. Total polyphenol content, total flavonoid content, and antioxidant capacity were determined in all samples along with the polyphenol HPLC profile. According to the melissopalynological analysis, samples were either monofloral or multifloral bee pollen, with total polyphenol content between 7.7 and 22 mg eq gallic acid/g of bee pollen and total flavonoid content between 76 and 296 mg quercetin/kg pollen. All extracts showed an antioxidative activity for the ABTS radical of 23.9 to 43 mg eq trolox/g of bee pollen, and lower values for DPPH scavenging capacity (0.98 to 4.74 mg eq trolox/g of bee pollen). Coumaric acid and caffeic acid were present in all bee pollen, but different polyphenol profiles were observed among the samples. Results show a high correlation between the properties exhibited and the relative amount of pollen from Brassica campestris and Galega officinalis in the sample, indicating a dependence of the bioactivity of bee pollen with the botanical origin and chemical composition.
Graphical Abstract
This is a preview of subscription content, log in via an institution to check access.
References
Anjos O, Fernandes R, Cardoso SM, Delgado T, Farinha N, Paula V, Estevinho LM, Carpes ST (2019) Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT Food Sci Technol 111:869–875. https://doi.org/10.1016/j.lwt.2019.05.105
Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F, Jahurul MHA, Ghafoor K, Norulaini NAN, Omar AKM (2013) Techniques for extraction of bioactive compounds from plant materials: a review. J Food Eng 117:426–436. https://doi.org/10.1016/j.jfoodeng.2013.01.014
Bonvehi JS, Torrentó MS, Lorente EC (2001) Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain. J Agric Food Chem 49:1848–1853. https://doi.org/10.1021/jf0012300
Bridi R, Atala E, Pizarro NP, Montenegro G (2018) Honeybee pollen load: phenolic composition and antimicrobial activity and antioxidant capacity. J Nat Prod 82:559–565. https://doi.org/10.1021/acs.jnatprod.8b00945
Da Porto C, Porretto E, Decorti D, (2013) Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds. Ultrason Sonochem 20 (4):1076–1080. https://doi.org/10.1016/j.ultsonch.2012.12.002
Denisow B, Denisow-Pietrzyk M (2016) Biological and therapeutic properties of bee pollen: a review. J Sci Food Agric 96:4303–4309. https://doi.org/10.1002/jsfa.7729
El Atki Y, Aouam I, El Kamari F, Taroq A, Lyoussi B, Taleb M, Abdellaoui A (2019) Total phenolic and flavonoid contents and antioxidant activities of extracts from Teucrium polium growing wild in Morocco. Mater Today Proc 13:777–783. https://doi.org/10.1016/j.matpr.2019.04.040
Ferreira PS, Victorelli FD, Fonseca-Santos B, Chorilli M (2019) A review of analytical methods for p-coumaric acid in plant-based products, beverages, and biological matrices. Crit Rev Anal Chem 49:21–31. https://doi.org/10.1080/10408347.2018.1459173
Giordano A, Fuentes-Barros G, Castro-Saavedra S, González-Cooper A, Suárez-Rozas C, Salas-Norambuena J, Acevedo-Fuentes W, Leyton F, Tirapegui C, Echeverría J, Claros S, Cassels BK (2019) Variation of secondary metabolites in the aerial biomass of Cryptocarya alba. Nat Prod Commun 14:1934578X1985625. https://doi.org/10.1177/1934578X19856258
LeBlanc BW, Davis OK, Boue S, DeLucca A, Deeby T (2009) Antioxidant activity of Sonoran Desert bee pollen. Food Chem 115:1299–1305. https://doi.org/10.1016/j.foodchem.2009.01.055
Montenegro G, Pizarro R, Mejías E, Rodríguez S (2013) Evaluación biológica de polen apícola de plantas nativas de Chile. Phyton (B Aires) 82:7–14
Nascimento AMCB, Luz GE (2018) Bee pollen properties: uses and potential pharmacological applications-a review. J Anal Pharm Res 7:513–515. https://doi.org/10.15406/japlr.2018.07.00276
O’Coinceanainn M, Astill C, Baderschneider B (2003) Coordination of aluminium with purpurogallin and theaflavin digallate. J Inorg Biochem 96:463–468. https://doi.org/10.1016/S0162-0134(03)00248-4
Paixão N, Perestrelo R, Marques JC, Câmara JS (2007) Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines. Food Chem 105:204–214. https://doi.org/10.1016/j.foodchem.2007.04.017
Ramón-Sierra J, Peraza-López E, Rodríguez-Borges R, Yam-Puc A, Madera-Santana T, Ortiz-Vásquez E (2019) Partial characterization of ethanolic extract of Melipona beecheii propolis and in vitro evaluation of its antifungal activity. Rev Bras Farmacogn 29:319–324. https://doi.org/10.1016/j.bjp.2019.04.002
Rodriguez-Gonzalez I, Ortega-Toro R, Diaz C (2018) Influence of microwave- and ultrasound-assisted extraction on bioactive compounds from pollen. Contemp Eng Sci 11:1669–1676. https://doi.org/10.12988/ces.2018.84165
Sindhi V, Gupta V, Sharma K, Bhatnagar S, Kumari R, Dhaka N, (2013) Potential applications of antioxidants – A review. J Pharm Res 7:828–835. https://doi.org/10.1016/j.jopr.2013.10.001
Velásquez P, Rodríguez K, Retamal M, Giordano A, Valenzuela L, Montenegro G (2017) Relation between composition, antioxidant and antibacterial activities and botanical origin of multi-floral bee pollen. J Appl Bot Food Qual 90:306–314. https://doi.org/10.5073/JABFQ.2017.090.038
Velásquez P, Montenegro G, Giordano A, Retamal M, Valenzuela LM (2019) Bioactivities of phenolic blend extracts from Chilean honey and bee pollen. CyTA-J Food 17:754–762. https://doi.org/10.1080/19476337.2019.1646808
Wu W, Wang K, Qiao J, Dong J, Li Z, Zhang H (2018) Improving nutrient release of wall-disrupted bee pollen with a combination of ultrasonication and high shear technique. J Sci Food Agric 99:564–575. https://doi.org/10.1002/jsfa.9216
Yang Y, Zhang J, Zhou Q, Wang L, Huang W, Wang R (2019) Effect of ultrasonic and ball milling treatment on cell wall, nutrients and antioxidant capacity of rose (Rosa rugosa) bee pollen, as well as identification of bioactive components. J Sci Food Agric 99:5350–5357. https://doi.org/10.1002/jsfa.9774
Acknowledgments
The authors acknowledged Prof. Miguel Gómez for botanical origin analysis assistance.
Funding
This work received financial support from Project UC-VRI No. 13 /2013; CONICYT Beca Doctorado Nacional 21110822; PAI-CONICYT Tesis de Doctorado en la Empresa 781412002; and FONDEQUIP under Grant EQM 130032 and EQM160042.
Author information
Authors and Affiliations
Contributions
EM executed experimental work, analysis of data and drafted the manuscript. KR contributed to antioxidant analysis. PV performed statistical analysis and discussion of data. GM collected pollen samples, performed botanical origin and revised the final manuscript. AG designed the study, supervised experimental work and reviewed final manuscript.
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no conflicts of interest.
Electronic Supplementary Material
ESM 1
(DOCX 73 kb)
Rights and permissions
About this article
Cite this article
Muñoz, E., Velásquez, P., Rodriguez, K. et al. Influence of Brassica campestris and Galega officinalis on Antioxidant Activity of Bee Pollen. Rev. Bras. Farmacogn. 30, 444–449 (2020). https://doi.org/10.1007/s43450-020-00065-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s43450-020-00065-x