Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/79593

TítuloExploring the palynological, chemical, and bioactive properties of non-studied bee pollen and honey from Morocco
Autor(es)Bakour, Meryem
Laaroussi, Hassan
Santos, Pedro Miguel Ferreira
Genisheva, Zlatina Asenova
Ousaaid, Driss
Teixeira, J. A.
Lyoussi, Badiaa
Palavras-chavePhysicochemical characterization
Antioxidant activity
Polyphenols
Antihyperglycemic activity
Nutritional values
Bee products
Data7-Set-2022
EditoraMultidisciplinary Digital Publishing Institute (MDPI)
RevistaMolecules
CitaçãoBakour, Meryem; Hassan Laaroussi; Ferreira-Santos, P.; Genisheva, Zlatina; Ousaaid, Driss; Teixeira, José A.; Lyoussi, Badiaa, Exploring the palynological, chemical, and bioactive properties of non-studied bee pollen and honey from Morocco. Molecules, 27(18), 5777, 2022
Resumo(s)Bee products are known for their beneficial properties widely used in complementary medicine. This study aims to unveil the physicochemical, nutritional value, and phenolic profile of bee pollen and honey collected from Boulemane–Morocco, and to evaluate their antioxidant and antihyperglycemic activity. The results indicate that Citrus aurantium pollen grains were the majority pollen in both samples. Bee pollen was richer in proteins than honey while the inverse was observed for carbohydrate content. Potassium and calcium were the predominant minerals in the studied samples. Seven similar phenolic compounds were found in honey and bee pollen. Three phenolic compounds were identified only in honey (catechin, caffeic acid, vanillic acid) and six phenolic compounds were identified only in bee pollen (hesperidin, cinnamic acid, apigenin, rutin, chlorogenic acid, kaempferol). Naringin is the predominant phenolic in honey while hesperidin is predominant in bee pollen. The results of bioactivities revealed that bee pollen exhibited stronger antioxidant activity and effective α-amylase and α-glycosidase inhibitory action. These bee products show interesting nutritional and bioactive capabilities due to their chemical constituents. These features may allow these bee products to be used in food formulation, as functional and bioactive ingredients, as well as the potential for the nutraceutical sector.
TipoArtigo
URIhttps://hdl.handle.net/1822/79593
DOI10.3390/molecules27185777
e-ISSN1420-3049
Versão da editorahttps://www.mdpi.com/1420-3049/27/18/5777
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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