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

  • Otilia BOBIS Life Science Institute "King Michael I of Romania", University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Daniel Severus DEZMIREAN Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Liviu Alexandru MARGHITAS Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Victorita BONTA Life Science Institute "King Michael I of Romania", University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Rodica MARGAOAN Faculty of Horticulture, Biodiversity and Bioconservation Center, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania
  • Claudia PASCA Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Adriana URCAN Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
  • Pushpendra Singh BANDHARI WONDER ORGANICS, Jaipur, Raj.India
Keywords: Apis mellifera, Apis dorsata, beebread, chemical composition

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.

Author Biographies

Otilia BOBIS, Life Science Institute "King Michael I of Romania", University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Life Science Institute Cluj-Napoca
Daniel Severus DEZMIREAN, Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Department II
Claudia PASCA, Faculty of Animal Breeding and Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Department II
Published
2017-05-18