Search results for "bee bread"
showing 4 items of 4 documents
Methods of the investigation of bee pollen and bee bread
2017
The main purpose of this publication was to evaluate which types of studies are used with the purpose of the estimation of nutritional value of bee pollen and bee bread. Bee pollen and bee bread are important bee-products that contains large amounts of nutritional and essential active biological compounds. Among different bioactive compounds with antioxidant properties which could be found in bee pollen and bread are polyphenolic substances, flavonoids, unsaturated acids and carotenoids. Bee pollen and bee bread are investigated by plenty of scientists for different quality indexes over two last decades. However, the composition of bee pollen and bee bread are not yet standardized nor defin…
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Approaches to the identification and assay of flavonoids in bee bread extracts by spectrophotometric method
2017
Flavonoids are regarded as key compounds in bee bread. In this paper, quantitative determination of sum of flavonoids and dominating group of flavonoids were carried out by colorimetric aluminum chloride method. The principle of aluminum chloride colorimetric method is that aluminum chloride forms complexes with flavones and flavanols wherein it reacts with the C-4 keto group and hydroxyl groups of the ring C, and/or ring A and/or ring B. In this work 3 samples of bee bread and 5 extracts were investigated. The total contents of flavonoids in the tested extracts ranged from 10 to 166 mg/L. Our study confirmed that complex of quercetin dihydrate with aluminum chloride had the maximum absorpt…
Analytical procedure elaboration of total flavonoid content determination and antimicrobial activity of bee bread extracts
2019
Sixteen ethanolic extracts were obtained from seven different bee bread samples. The total flavonoid content in the extracts was determined by aluminium-chloride method and was in the range of 8.3 mg/L ± 6.24% to 195.3 mg/L ± 1.35% and 28.8 mg/L ± 19.33% to 603.3 mg/L ± 4.64% with reference to quercetin and rutin, respectively. The relative standard deviations (RSD) for parallel measurements for the calibration curves of quercetin dehydrate and rutin trihydrate were in the range of 0.51% to 9.39% and 5.02% to 19.91%, respectively. The RSD for parallel measurements for the extracts with reference to quercetin dihydrate and rutin trihydrate were in the range of 0.23% to 11.64% and 4.64% to 19…