The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey
DOI:
https://doi.org/10.5219/1329Keywords:
honey, bee pollen, bee bread, mineral compositionAbstract
Bee products, such as honey, pollen, and bee bread, are an excellent source of bioactive ingredients, including minerals, having a health-supporting effect. However, due to the specific sensory properties of bee pollen and bee bread, the best way to include them in a diet is to add them to honey. Therefore, the aim of this paper was to evaluate the influence of the added bee pollen or bee bread on selected minerals content in multifloral honey. The mineral content was analyzed using absorption atomic spectrometry (FAAS) with prior dry mineralization. On the basis of obtained results, it was found that the addition of bee pollen or bee bread to honey significantly influences the content of selected macro- and microelements, excluding sodium. The greatest increase in mineral content was observed for magnesium, iron, and zinc. Enrichment of honey with the highest dose of bee pollen or bee bread resulted in an over 20-fold increase in the Mg and Fe content, and an over 14-fold increase in the Zn content. Honey enriched with the maximum addition of bee pollen was characterized by a higher content of K, Ca, Mg, Fe, and Cu compared to honey with bee bread. Due to a fact that both bee pollen and bee bread are good sources of minerals, their addition to honey significantly increases its ability to cover daily demand for macro- and microelements.
Downloads
References
Bakour, M., Fernandes, Â., Barros, L., Sokovic, M., Ferreira, I. C. F. R., Lyoussi, B. 2019. Bee bread as a functional product: Chemical composition and bioactive properties. LWT - Food Science and Technology, vol. 109, p. 276-282. https://doi.org/10.1016/j.lwt.2019.02.008
Bogdanov, S., Jurendic, T., Sieber, R., Gallmann, P. 2008. Honey for nutrition and health: a review. Journal of the American College of Nutrition, vol. 27, no. 6, p. 677-689. https://doi.org/10.1080/07315724.2008.10719745
Dżugan, M., Zaguła, G., Wesołowska, M., Sowa, P., Puchalski, C. 2017. Levels of toxic and essential metals in varietal honeys from Podkarpacie. Journal of Elementology, vol. 22, no. 3, p. 1039-1048. https://doi.org/10.5601/jelem.2016.21.4.1298
Dżugan, M., Ruszel, A., Tomczyk, M. 2018. Quality of imported honeys obtainable on the market in the Podkarpacie region. Food-Science-Technology-Quality, vol. 25, no. 4, p. 127-139. https://doi.org/10.15193/zntj/2018/117/264
Gabriele, M., Parri, E., Felicioli, A., Sagona, S., Pozzo, L., Biondi, C., Domenici, V., Pucci, L. 2015. Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins. Italian Journal of Food Science, vol. 27, no. 2, p. 248-259. https://doi.org/10.14674/1120-1770/ijfs.v191
Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Fernández-Recamales, M. Á., Heredia, F. J. 2005. Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agricultural and Food Chemistry, vol. 53, no. 7, p. 2574-2580. https://doi.org/10.1021/jf048207p
Grembecka, M., Szefer, P. 2013. Evaluation of honeys and bee products quality based on their mineral composition using multivariate techniques. Environmental Monitoring and Assessment, vol. 185, no. 5, p. 4033-4047. https://doi.org/10.1007/s10661-012-2847-y
Juszczak, L., Gałkowska, D., Ostrowska, M., Socha, R. 2015. Antioxidant activity of honey supplemented with bee products. Natural Product Research, vol. 30, no. 12, p. 1436-1439. https://doi.org/10.1080/14786419.2015.1057582
Juszczak, L., Florkiewicz, A., Socha, R., Gałkowska, D., Piotrowska, A. 2018. Effect of honey supplementation with bee product on quality parameters and mineral composition. Emirates Journal of Food and Agriculture, vol. 30, no. 12, p. 990-997. https://doi.org/10.9755/ejfa.2018.v30.i12.1864
Kačániová, M., Kňazovická, V., Melich, M., Fikselová, M., Massányi, P., Stawarz, R. 2009. Environmental concentration of selected elements and relation to physicochemical parameters in honey. Journal of Environmental Science and Health, Part A. Toxic/Hazardous Substances and Environmental Engineering, vol. 44, no. 4, p. 414-422. https://doi.org/10.1080/10934520802659802
Kędzia, B., Hołderna-Kędzia, E. 2016. Composition and biological properties of bee pollen particular regard to the possibility of use in cosmetics. Progress in Fitotherapy, vol. 17, no. 2, p. 130-138.
Kędzierska-Matysek, M., Litwińczuk, Z., Koperska, N., Barłowska, J. 2013. Content of macro- and microelements in bee honeys with regard to variety and country of origin. Science Nature Technologies, vol. 7, no. 3, p. 1-10.
Kieliszek, M., Piwowarek, K., Kot, A. M., Błażejak, S., Chlebowska-Śmigiel, A., Wolska, I. 2018. Pollen and bee bread as new health-oriented products: A review. Trends in Food Science and Technology, vol. 71, p. 170-180. https://doi.org/10.1016/j.tifs.2017.10.021
Kňazovická, V., Kačániová, M., Dovičičová, M., Melich, M., Barboráková, Z., Kadási-Horáková, M., Mareček, J. 2011. Microbial quality of honey mixture with pollen. Potravinarstvo, vol. 5, no. 1, p. 27-32. https://doi.org/10.5219/110
PN-EN 14082. 2004. Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing.
Pohl, P., Sergiel, I., Stecka, H. 2009. Determination and fractionation of metals in honey. Critical Reviews in Analytical Chemistry, vol. 39, no. 4, p. 276-288. https://doi.org/10.1080/10408340903001250
Roman, A., Popiela, E. 2011. Studies of chosen toxic elements concentration in multiflower bee honey. Potravinarstvo, vol. 5, no. 2, p. 67-69. https://doi.org/10.5219/134
Socha, R., Habryka, C., Juszczak, L. 2016. Effect of propolis as additive on content of selected phenolic compounds and antioxidant activity of honey. Food-Science-Technology-Quality, vol. 23, no. 5, p. 127-139. https://doi.org/10.15193/zntj/2016/108/155
Socha, R., Habryka, C., Juszczak, L. 2018. Effect of bee bread additive on content of phenolic compounds and antioxidant activity of honey. Food-Science-Technology-Quality, vol. 25, no. 2, p. 108-119. https://doi.org/10.15193/zntj/2018/115/237
Solayman, M., Islam, M. A., Paul, S., Ali, Y., Khalil, M. I., Alam, N., Gan, S. H. 2016. Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Comprehensive Reviews in Food Science and Food Safety, vol. 15, p. 219-233. https://doi.org/10.1111/1541-4337.12182
Wesołowska, M., Dżugan, M. 2017. Activity and thermal stability of diastase present in honey from podkarpacie region. Food-Science-Technology-Quality, vol. 24, no. 4, p. 103-112. https://doi.org/10.15193/zntj/2017/113/214
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
