Phenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study

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dc.contributor.authorJorquera, Bairon
dc.contributor.authorMayorga, Ailin
dc.contributor.authorQuintero-Pertuz, Helena
dc.contributor.authorMejia, Jessica
dc.contributor.authorNunez, Gabriel
dc.contributor.authorNunez Pizarro, Paula
dc.contributor.authorArias-Sante, Maria Fernanda
dc.contributor.authorMontenegro, Gloria
dc.contributor.authorde Camargo, Adriano Costa
dc.contributor.authorBridi, Raquel
dc.date.accessioned2025-01-20T20:06:03Z
dc.date.available2025-01-20T20:06:03Z
dc.date.issued2023
dc.description.abstractBee bread (BB) is a beehive product generated upon fermentation of pollen combined with flower nectar and glandular secretions. The potential application of BB is related to its nutritional and functional components, including phenolic compounds. This is the first prospective study on palynological parameters, phenolics, antioxidant, and antibacterial activity of Chilean bee bread in vitro. The tested material exhibited high levels of phenolics (1340 & PLUSMN;186 mg GAE/100 g BB) and showed antioxidant capacity as determined by the FRAP (51 & PLUSMN;2 & mu;mol Trolox equivalent/g BB) and ORAC-FL (643 & PLUSMN;64 & mu;mol Trolox equivalent/g BB) and antibacterial activity against Streptococcus pyogenes. Furthermore, the phenolic acids and flavonoids was determined using liquid chromatography-mass spectrometry, and the concentration was determined using liquid chromatography with diode array detection. Kaempferol, quercetin, ferulic acid, and rutin were the main phenolics found. This study demonstrates the bioactive potential of Chilean BB and supports the evidence that this bee product is a promising source of antioxidants and antimicrobial compounds.
dc.description.abstractimage
dc.fuente.origenWOS
dc.identifier.doi10.1002/cbdv.202301015
dc.identifier.eissn1612-1880
dc.identifier.issn1612-1872
dc.identifier.urihttps://doi.org/10.1002/cbdv.202301015
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91729
dc.identifier.wosidWOS:001064825300001
dc.language.isoen
dc.revistaChemistry & biodiversity
dc.rightsacceso restringido
dc.subjectbee product
dc.subjectpalynological analysis
dc.subjectphenolic acids
dc.subjectflavonoids
dc.subjectfunctional foods
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titlePhenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study
dc.typeartículo
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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