Beebread from Apis mellifera and Apis dorsata. Comparative Chemical Composition and Bioactivity

Otilia BOBIS, Daniel Severus DEZMIREAN, Liviu Alexandru MARGHITAS, Victorita BONTA, Rodica MARGAOAN, Claudia PASCA, Adriana URCAN, Pushpendra Singh BANDHARI

Abstract


Beebread is a valuable bee product, both for bee nutrition and for humans. The high nutritional and bioactive properties of beebread were evaluated by chemical composition analysis of beebread from Apis mellifera and Apis dorsata. Bee bread harvested from Romania and India, coming from Apis mellifera and Apis dorsata bees, were evaluated for their chemical composition. Analyses were made in APHIS Laboratory from USAMV Cluj, using validated methods for bee products. Lipids were determined by the Soxhlet extraction method, total protein content was determined by Kjehldahl method, sugar spectrum was determined by high performance liquid chromatography with refractive index detection (HPLC-IR). Water content of beebread samples were situated between 11.45 and 16.46%, total protein content between 16.84 and 19.19% and total lipids between 6.36 and 13.47%.  Beebread has high bioactive properties which can be expressed as antioxidant and/or antibacterial activity. Chemical composition and bioactive properties of beebread is influenced by floral origin of the pollen which the bees collect and place in combs for fermentation. Also the climatic conditions have an important role in developing different fermentation compounds, that may act as antioxidants or antibacterial agents.


Keywords


Apis mellifera, Apis dorsata, beebread, chemical composition

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:12620


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