Bee bread - perspective source of bioactive compounds for future
Ivanišová, Eva | Kačániová, Miroslava | Frančáková, Helena | Petrová, Jana | Hutková, Jana | Brovarskyi, Valeryii | Velychko, Serhii | Adamchuk, Leonora | Schubertová, Zuzana | Musilová, Janette
Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and minimum inhibitory concentrations. Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity) was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight) and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight) with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against Bacillus thuringiensis CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria Escherichia coli CCM 3988 and Salmonella enterica subs. enterica CCM 3807.
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Эту запись предоставил Slovak University of Agriculture in Nitra