Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

Roman Bleha, Tetiana Shevtsova, Vojtěch Kružik, Tereza Šorpilová, Ivan Saloň, Vladimír Erban, Ján Brindza, Valerii Brovarskyi and Andrej Sinica
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Roman Bleha: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic
Tetiana Shevtsova: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic
Vojtěch Kružik: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic
Tereza Šorpilová: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic
Ivan Saloň: Department of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic
Vladimír Erban: Food Research Institute Prague, Prague, Czech Republic
Ján Brindza: Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture, Nitra, Slovak Republic
Valerii Brovarskyi: Department of Beekeeping, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
Andrej Sinica: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 1, 9-20

Abstract: Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic ef fects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product.

Keywords: antioxidant capacity; beekeeping products; prebiotics; SEM; spectroscopic methods (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:201-2018-cjfs

DOI: 10.17221/201/2018-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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