UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Luigi Lucini, Gabriele Rocchetti, Sara Castiglioni, Gianluca Maldarizzi, Patricia Carloni

Risultato della ricerca: Contributo in rivistaArticolo in rivista

9 Citazioni (Scopus)

Abstract

In this work, bee pollen samples from different botanical origin were investigated for antioxidant capacity. Thereafter, a phenolic profiling was produced through a mass spectrometric untargeted metabolomic approach. Marked differences were identified in TPC, ranging from 4.2 (Magnolia) to 29.6 mg g−1 GAE (Lamium). Wide differences were also recorded in antioxidant capacity (ORAC, ABTS and DPPH assays). Untargeted profiling allowed annotating 467 compounds with flavonoids being the most frequent class of phenolics followed by phenolic acids, tyrosols, lignans and other. OPLS-DA clearly discriminated the most represented floral families (Umbelliferae, Rosaceae and Fabaceae), suggesting, thus, that botanical origin leaves a characteristic phenolic signature in pollen. Overall, 35 phenolics accounted for most of the discrimination, with flavonoids being the most represented class. Despite the fact that further research is needed, the phenolic profile of bee pollen is a promising tool to investigate the botanical origin.
Lingua originaleEnglish
pagine (da-a)335-346
Numero di pagine12
RivistaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
Volume54
DOI
Stato di pubblicazionePubblicato - 2019

Keywords

  • Antioxidant capacity
  • Food Science
  • Industrial and Manufacturing Engineering
  • UHPLC-ESI-QTOF
  • bee pollen
  • food metabolomics
  • functional food
  • polyphenols

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