Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing
Bee pollen (BP) is a very valuable bee product, and its value depends on its proteins, lipids, amino acids, carbohydrates, vitamins, minerals, and biologically active compounds such as phenolic compounds, which may change depending on the method of pollen preparation after collection and its storage...
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MDPI AG
2025-04-01
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| author | Rosita Stebuliauskaitė Mindaugas Liaudanskas Vaidotas Žvikas Violeta Čeksterytė Neringa Sutkevičienė Šarūnė Sorkytė Aurita Bračiulienė Sonata Trumbeckaitė |
| author_facet | Rosita Stebuliauskaitė Mindaugas Liaudanskas Vaidotas Žvikas Violeta Čeksterytė Neringa Sutkevičienė Šarūnė Sorkytė Aurita Bračiulienė Sonata Trumbeckaitė |
| author_sort | Rosita Stebuliauskaitė |
| collection | DOAJ |
| description | Bee pollen (BP) is a very valuable bee product, and its value depends on its proteins, lipids, amino acids, carbohydrates, vitamins, minerals, and biologically active compounds such as phenolic compounds, which may change depending on the method of pollen preparation after collection and its storage conditions. Therefore, it is very important to determine when the decline in bioactive compounds in BP occurs during storage. The purpose of this study was to evaluate the changes in the content of ascorbic acid and phenolic compounds, and to determine the antioxidant activity of BP extracts depending on their preparation method and storage conditions over a 15-month period, with assessments conducted every 3 months. Dried pollen (at +28 °C on the first day and +35 °C on the second day) and frozen (−20 °C and −80 °C) BP samples were prepared. After 3 months of storage, there was no decrease of ascorbic acid in frozen BP; however, it decreased by 20% in dried BP (<i>p</i> < 0.05). It was determined that in frozen BP, the content of total phenolic compounds decreased by 12–14% (<i>p</i> < 0.05) after 6 months, and in dried BP, it decreased by 7% (<i>p</i> < 0.05) after 3 months. The levels of flavonoids decreased by 10–17% (<i>p</i> < 0.05) in BP after 6 months. Chlorogenic and <i>p</i>-coumaric acids have been observed as the most abundant phenolic acids in BP. During storage (the 6–15-month period), the strongest antiradical and reducing activity in vitro was estimated in the frozen (−80 °C) BP, which was 1.8–3.4-fold and 2.6–3.1-fold higher, respectively, compared to the dried BP extracts. In conclusion, significant results were obtained, showing better stability of phenolic compounds and ascorbic acid during storage in frozen BP compared to dried pollen. Melisopalynological analysis revealed a polyfloral pollen mixture, with <i>Salix</i> spp. and <i>Brassica napus</i> L. predominating in all samples, comprising 34.3% and 36.8%, respectively. Among these, <i>Acer platanoides</i> L., <i>Malus domestica</i> Borkh., and <i>Taraxacum officinale</i> L. were important minor pollens present in the samples examined. |
| format | Article |
| id | doaj-art-0de083fbda564bb5951357d3928b081f |
| institution | OA Journals |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Antioxidants |
| spelling | doaj-art-0de083fbda564bb5951357d3928b081f2025-08-20T02:24:43ZengMDPI AGAntioxidants2076-39212025-04-0114446210.3390/antiox14040462Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and FreezingRosita Stebuliauskaitė0Mindaugas Liaudanskas1Vaidotas Žvikas2Violeta Čeksterytė3Neringa Sutkevičienė4Šarūnė Sorkytė5Aurita Bračiulienė6Sonata Trumbeckaitė7Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, LithuaniaDepartment of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, LithuaniaInstitute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, LithuaniaLithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture, Instituto Ave. 1, LT-58344 Akademija, LithuaniaAnimal Reproduction Laboratory, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, LithuaniaAnimal Reproduction Laboratory, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, LithuaniaDepartment of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių av. 13, LT-50162 Kaunas, LithuaniaBee pollen (BP) is a very valuable bee product, and its value depends on its proteins, lipids, amino acids, carbohydrates, vitamins, minerals, and biologically active compounds such as phenolic compounds, which may change depending on the method of pollen preparation after collection and its storage conditions. Therefore, it is very important to determine when the decline in bioactive compounds in BP occurs during storage. The purpose of this study was to evaluate the changes in the content of ascorbic acid and phenolic compounds, and to determine the antioxidant activity of BP extracts depending on their preparation method and storage conditions over a 15-month period, with assessments conducted every 3 months. Dried pollen (at +28 °C on the first day and +35 °C on the second day) and frozen (−20 °C and −80 °C) BP samples were prepared. After 3 months of storage, there was no decrease of ascorbic acid in frozen BP; however, it decreased by 20% in dried BP (<i>p</i> < 0.05). It was determined that in frozen BP, the content of total phenolic compounds decreased by 12–14% (<i>p</i> < 0.05) after 6 months, and in dried BP, it decreased by 7% (<i>p</i> < 0.05) after 3 months. The levels of flavonoids decreased by 10–17% (<i>p</i> < 0.05) in BP after 6 months. Chlorogenic and <i>p</i>-coumaric acids have been observed as the most abundant phenolic acids in BP. During storage (the 6–15-month period), the strongest antiradical and reducing activity in vitro was estimated in the frozen (−80 °C) BP, which was 1.8–3.4-fold and 2.6–3.1-fold higher, respectively, compared to the dried BP extracts. In conclusion, significant results were obtained, showing better stability of phenolic compounds and ascorbic acid during storage in frozen BP compared to dried pollen. Melisopalynological analysis revealed a polyfloral pollen mixture, with <i>Salix</i> spp. and <i>Brassica napus</i> L. predominating in all samples, comprising 34.3% and 36.8%, respectively. Among these, <i>Acer platanoides</i> L., <i>Malus domestica</i> Borkh., and <i>Taraxacum officinale</i> L. were important minor pollens present in the samples examined.https://www.mdpi.com/2076-3921/14/4/462frozen and dried bee pollenascorbic acidtotal phenolic contentflavonoidsstorage timeantioxidant activity |
| spellingShingle | Rosita Stebuliauskaitė Mindaugas Liaudanskas Vaidotas Žvikas Violeta Čeksterytė Neringa Sutkevičienė Šarūnė Sorkytė Aurita Bračiulienė Sonata Trumbeckaitė Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing Antioxidants frozen and dried bee pollen ascorbic acid total phenolic content flavonoids storage time antioxidant activity |
| title | Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing |
| title_full | Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing |
| title_fullStr | Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing |
| title_full_unstemmed | Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing |
| title_short | Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing |
| title_sort | changes in ascorbic acid phenolic compound content and antioxidant activity in vitro in bee pollen depending on storage conditions impact of drying and freezing |
| topic | frozen and dried bee pollen ascorbic acid total phenolic content flavonoids storage time antioxidant activity |
| url | https://www.mdpi.com/2076-3921/14/4/462 |
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