The chemical composition of pollen, staminate catkins, and honey of Castanea sativa Mill.

Authors

  • Vladimíra Horčinová Sedláčková Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Biodiversity Conservation and Biosafety, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4779 https://orcid.org/0000-0002-5844-8938
  • Olga Grygorieva M. M. Gryshko National Botanical Garden of the NAS of Ukraine, Department of Fruit Plants Acclimatisation, Timiryazevska 1, 04014, Kyiv, Ukraine, Tel.: +380671988082 https://orcid.org/0000-0003-1161-0018
  • Katarína Fatrcová Šramková Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Human Nutrition, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414324 https://orcid.org/0000-0002-8696-4796
  • Olga Shelepova N. V. Tsitsin Main Botanical Garden of Russian Academy of Sciences, Botanicheskaya, 4, 127276 Moscow, Russia, Tel.: +749 997 79 136 https://orcid.org/0000-0003-2011-6054
  • Inna Goncharovska M. M. Gryshko National Botanical Garden of the NAS of Ukraine, Department of Fruit Plants Acclimatisation, Timiryazevska 1, 04014, Kyiv, Ukraine, Tel.: +380962423728 https://orcid.org/0000-0002-5844-8938
  • Erika Mňahončáková Slovak University of Agriculture in Nitra, Botanical Garden, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4834

DOI:

https://doi.org/10.5219/1627

Keywords:

Castanea sativa, staminate catkins, pollen, honey, amino acid

Abstract

The chemical composition of pollen and honey primarily depends on the botanical and geographical origin of the species, as well as other factors – climatic conditions, soil type, plant species, etc. The present study was to knowledge the biochemical profile of pollen, staminate catkins, and honey samples of Castanea sativa Mill. which were examined under conditions of Ukraine. Proteins are the major components of pollen and staminate catkins (169.0 ±1.60 g.kg-1 and 69.8 ±1.67 g.kg-1, respectively), while saccharides are predominant in honey samples (38.0 ±1.32 g.kg-1 fructose, 32.5 ±0.68 glucose g.kg−1 and 6.1 ±0.06 g.kg-1 sucrose). Glutamic acid (13.30 g.kg-1), aspartic acid (13.05 g.kg-1), and proline (12.45 g.kg-1) were predominant nonessential amino acids in the chestnut pollen. The content of macro and microelements was found in the pollen and staminate catkins much higher than in the honey. All Castanea sativa samples are a very valuable source of potassium as the main mineral element contained in pollen (7400 mg.kg-1), staminate catkins (7760 mg.kg-1), and honey (981 mg.kg-1). Microelements such as manganese and iron prevailed in pollen (478 mg.kg-1 Mn and 461 mg.kg-1 Fe), and staminate catkins (247 mg.kg-1 Mn and 109 mg.kg-1 Fe), and heavy metals (Hg, Sr, Sn, Sb, Li) are present only in the pollen samples with the most abundant Sr (12.8 mg.kg-1) and Sn (1.9 mg.kg-1) content and can be used as indicator suggesting the environmental pollution status in the region. Regarding the vitamin content, vitamin C was the most represented in all samples. Obtained results indicate that chestnut is species with important constituents such as amino acids and vitamins, with low content of heavy metals and high content of biogenic elements that may be used in phytotherapy and phytopharmacology.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Alves, A., Ramos, A., Goncalves, M. M., Bernardo, M., Mendes, B. 2013. Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honey. Journal of Food Composition and Analysis, vol. 30, no. 2, p. 130-138. https://doi.org/10.1016/j.jfca.2013.02.009 DOI: https://doi.org/10.1016/j.jfca.2013.02.009

Anklam, E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, vol. 63, no. 4, p. 549-562. https://doi.org/10.1016/S0308-8146(98)00057-0 DOI: https://doi.org/10.1016/S0308-8146(98)00057-0

Avşar, C., Özler, H., Berber, I., Civek, S. 2016. Phenolic composition, antimicrobial and antioxidant activity of Castanea sativa Mill. pollen grains from the Black Sea region of Turkey. Int. Food Res. J., vol. 23, no. 4, p. 1711-1716.

Ball, D. W. 2007. The chemical composition of honey. J. Chem. Educ., vol. 84, no. 10, p. 1643-1646. https://doi.org/10.1021/ed084p1643 DOI: https://doi.org/10.1021/ed084p1643

Bayram, N. E., Demir, E. 2018. Specifying some quality characteristics of monofloral and multi-floral honey samples. Hacettepe J. Biol. a Chem., vol. 46, no. 3, p. 417-423. https://doi.org/10.15671/HJBC.2018.249 DOI: https://doi.org/10.15671/HJBC.2018.249

Bogdanov, S. 2006. Contaminants of bee products. Apidologie, vol. 37, no. 1, p. 1-18. https://doi.org/10.1051/apido:2005043 DOI: https://doi.org/10.1051/apido:2005043

Bogdanov, S., Lüllmann, C., Martin, P., Von der Ohe, W., Russmann, H., Vorwohl, G., Persano Oddo, L., Sabatini, A. G., Marcazzan, G. L., Piro, R., Flamini, C., Morlot, M., Lheretier, J., Borneck, R., Marioleas, P., Tsigouri, A., Kerkvliet, J., Ortiz, A., Ivanov, T., D´Arcy, B., Mossel, B., Vit, P. 1999. Honey quality and international regulatory standards: review of the International Honey Commission. Bee world, vol. 80, no. 2, p. 61-69. https://doi.org/10.1080/0005772X.1999.11099428 DOI: https://doi.org/10.1080/0005772X.1999.11099428

Campos, M. G. R., Bogdanov, S., Almeida-Muradian, L. B., Szczesna, T., Mancebo, Y., Frigerio, C., Ferreira, F. 2008. Pollen composition and standardization of analytical methods. Journal of Apicultural Research and Bee World, vol. 47, no. 2, p. 156-163. https://doi.org/10.3896/IBRA.1.47.2.12 DOI: https://doi.org/10.1080/00218839.2008.11101443

Carocho, M., Barros, L., Bento, A., Santos-Buelga, C., Morales, P., Ferreira, I. C. F. R. 2014. Castanea sativa Mill. flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions. Biomed. Res. Int., vol. 2014, 7 p. https://doi.org/10.1155/2014/232956 DOI: https://doi.org/10.1155/2014/232956

Carpes, S. T., Mourao, G. B., de Alencar, S. M., Masson, M. L. 2009. Chemical composition and free radical scavenging activity of Apis mellifera bee pollen from southern Brazil. Brazilian Journal of Food Technology, vol. 12, no. 3, p. 220-229. https://doi.org/10.4260/BJFT2009800900016 DOI: https://doi.org/10.4260/BJFT2009800900016

Cengiz, M. M., Tosun, M., Topal, M. 2018. Determination of the physicochemical properties and 13C/12C isotope ratios of some honey from the northeast Anatolia region of Turkey. J. Food Comp. Analy., vol. 69, p. 39-44. https://doi.org/10.1016/j.jfca.2018.02.007 DOI: https://doi.org/10.1016/j.jfca.2018.02.007

Cotte, J. F., Casabianca, H., Giroud, B., Albert, M., Lheritier, J., Grenier-Loustalot, M. F. 2004. Characterisation of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Analytical and Bioanalytical Chemistry, vol. 378, no. 5, p. 1342-1350. https://doi.org/10.1007/s00216-003-2430-z. DOI: https://doi.org/10.1007/s00216-003-2430-z

Czipa, N., Andrási, D., Kovács, B. 2015. Determination of essential and toxic elements in Hungarian honey. Food Chemistry, vol. 175, p. 536-542. https://doi.org/10.1016/j.foodchem.2014.12.018 DOI: https://doi.org/10.1016/j.foodchem.2014.12.018

Czipa, N., Borbély, M., Győri, Z. 2012. Proline content of different honey types. Acta Alimentaria, vol. 41, no. 1, p. 26-32. https://doi.org/10.1556/AAlim.2011.0002 DOI: https://doi.org/10.1556/AAlim.2011.0002

ČSN EN 12145. 1997. Fruit and vegetable juices - Determination of total dry matter - Weighing method of weight loss by drying.

ČSN 560053. 1986. Determination of vitamin A and its provitamins.

da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., Fett, R. 2016. Honey: Chemical composition, stability and authenticity. Food Chem., vol. 196, no. 1, p. 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051 DOI: https://doi.org/10.1016/j.foodchem.2015.09.051

Davies, A. M. C. 1975. Amino acid analysis of honey from eleven countries. J. Apicult. Res., vol. 14, no. 1, p. 29-39. https://doi.org/10.1080/00218839.1975.11099798 DOI: https://doi.org/10.1080/00218839.1975.11099798

De Simone, F., Senatore, F., Sicat, D., Zollo, F. 1980. Free amino acids from pollens. Biochemical Systematics and Ecology, vol. 8, no. 1, p. 77-79. https://doi.org/10.1016/0305-1978(80)90030-7 DOI: https://doi.org/10.1016/0305-1978(80)90030-7

Divis, P., Porizka, J., Vespalcova, M., Matejicek, A., Kaplan, J. 2015. Elemental composition of fruits from different black elder (Sambucus nigra L.) cultivars grown in the Czech Republic. Journal of Elementology, vol. 20, no. 3, p. 549-557. https://doi.org/10.5601/jelem.2015.20.1.758 DOI: https://doi.org/10.5601/jelem.2015.20.1.758

Estevinho, L. M., Rodrigues, S., Pereira, A. P., Feas, X. 2012. Portuguese bee pollen: palynological study, nutritional and microbiological evaluation. International Journal of Food Science and Technology, vol. 47, no. 2, p. 429-435. https://doi.org/10.1111/J.1365-2621.2011.02859.x DOI: https://doi.org/10.1111/j.1365-2621.2011.02859.x

Farkas, Á., Zajácz, E. 2007. Nectar production for the Hungarian honey industry. Eur. J. Plant Sci. Biotechnol., vol. 1, no. 2, p. 125-151.

Feas, X., Pilar Vazquez-Tato, M., Estevinho, L., Seijas, J. A., Iglesias, A. 2012. Organic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, vol. 17, no. 7, p. 8359-8377. https://doi.org/10.3390/molecules17078359 DOI: https://doi.org/10.3390/molecules17078359

Fernandez-Torres, R., Perezbernal, J., Bellolopez, M., Callejonmochon, M., Jimenezsanchez, J., Guiraumperez, A. 2005. Mineral content and botanical origin of Spanish honeys. Talanta, vol. 65, no. 3, p. 686-691. https://doi.org/10.1016/j.talanta.2004.07.030 DOI: https://doi.org/10.1016/j.talanta.2004.07.030

Flanjak, I., Strelec, I., Kenjerić, D., Primorac, L. 2016. Croatian produced unifloral honey characterised according to the protein and proline content and enzyme activities. J. Apis. Sci., vol. 60, no. 1, p. 39-48. https://doi.org/10.1515/JAS-2016-0005 DOI: https://doi.org/10.1515/jas-2016-0005

González Paramás, A. M., Gómez Bárez, J. A., Cordón Marcos, C., García-Villanova, R. J., Sánchez Sánchez, J. 2006. HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and beepollen). Food Chemistry, vol. 95, no. 1, p. 148-156. https://doi.org/10.1016/j.foodchem.2005.02.008 DOI: https://doi.org/10.1016/j.foodchem.2005.02.008

Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Fernandez-Recamales, M. A., 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. DOI: https://doi.org/10.1021/jf048207p

Grygorieva, O., Brindza, J., Ostrovsky, R., Klymenko, S., Grabovetska, О. 2013. Pollen characteristics in some Diospyros species. Modern Phytomorphology, vol. 3, p. 45-50. https://doi.org/10.5281/zenodo.161593

Grygorieva, O., Motuleva, S., Nikolaieva, N., Klymenko, S., Schubertová, Z., Brindza, J. 2017. Pollen grain morphological characteristics of American persimmon (Diospyros virginiana L.). Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 1, p. 151-158. https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.151-158 DOI: https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.151-158

Hermosín, I., Chicón, R. M., Cabezudo, M. D. 2003. Free amino acid composition and botanical origin of honey. Food Chemistry, vol. 83, no. 2, p. 263-268. https://doi.org/10.1016/S0308-8146(03)00089-X DOI: https://doi.org/10.1016/S0308-8146(03)00089-X

Horčinová Sedláčková, V., Grygorieva, O., Gurnenko, I., Brindza, J. 2018. Study of morphological characteristics of pollen grains of Sambucus nigra L. Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 2, p. 277-284. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.277-284 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.277-284

Horčinová Sedláčková, V., Grygorieva, O., Gurnenko, I., Vergun, O. 2020. Diversity of Sambucus nigra pollen within Slovakia in selected morphological characters by SEM study. Biosystems Diversity, vol. 28, no. 4, p. 399-404. https://doi.org/10.15421/012051 DOI: https://doi.org/10.15421/012051

Hudz, N., Ivanova, R., Brindza, J., Grygorieva, O., Schubertová, Z., Ivanišová, E. 2017a. Approaches to the determination of the antioxidant activity of extracts from bee bread and safflowers leaves and flowers. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 480-488. https://doi.org/10.5219/786 DOI: https://doi.org/10.5219/786

Hudz, N., Korzeniowska, K., Wieczorek, P. P., Schubertová, Z., Brindza, J., Ivanišová, E. 2017b. Approaches to the identification and assay of flavonoids in bee bread extracts by spectrophotometric method. Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 1, p. 168-173. https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.168-173 DOI: https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.168-173

Human, H., Nicolson, S. W. 2006. The nutritional content of fresh bee-collected and stored pollen of Aloe greatheadii var. davyana (Asphodelaceae). Phytochemistry, vol. 67, p. 1486-1492. https://doi.org/10.1016/j.phytochem.2006.05.023 DOI: https://doi.org/10.1016/j.phytochem.2006.05.023

Chen, H., Jin, L., Chang, Q., Peng, T., Hu, X., Fan, C., Pang, G., Lu, M., Wang, W. 2017. Discrimination of botanical origins for Chinese honey according to free amino acids content by high-performance liquid chromatography with fluorescence detection with chemometric approaches. J. Sci. Food Agric., vol. 97, no. 7, p. 2042-2049. https://doi.org/10.1002/jsfa.8008 DOI: https://doi.org/10.1002/jsfa.8008

Chua, L. S., Lee, J. Y., Chan, G. F. 2015. Characterization of the proteins in honey. Analytical Letters, vol. 48, no. 4, p. 697-709. https://doi.org/10.1080/00032719.2014.952374 DOI: https://doi.org/10.1080/00032719.2014.952374

Iglesias, M. T., De Lorenzo, C., Polo, M. D. C., Martín-Álvarez, P. J., Pueyo, E. 2004. The usefulness of amino acid composition to discriminate between honeydew and floral honey. Application to honey from a small geographic area. J. Agr. Food Chem., vol. 52, no. 1, p. 84-89. https://doi.org/10.1021/jf030454q DOI: https://doi.org/10.1021/jf030454q

ISO 659.1998. Oilseeds - Determination of oil content.

Ivanišová, E., Kačániová M., Frančáková H., Petrová J., Hutková J., Brovarskyi V., Velychko S., Adamchuk L., Schubertová, Z., Musilová, J. 2015. Bee bread – perspective source of bioactive compounds for future. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 592-598. https://doi.org/10.5219/558 DOI: https://doi.org/10.5219/558

Jevtić, G., Ancrossed Signelković, D. B., Marković, J., Ancrossed Signelković, D. S., Nedić, N. 2012. Quality of false acacia honey from Rasina district in Serbia. European Hygienic Engineering & Design Group, vol. 1, p. 278-283.

Kečkeš, J., Trifković, J., Andrić, F., Jovetić, M., Tešić, Ž., Milojković-Opsenica, D. 2013. Amino acids profile of Serbian unifloral honeys. J. Sci. Food Agric., vol. 93, no. 13, p. 3368-3376. https://doi.org/10.1002/jsfa.6187 DOI: https://doi.org/10.1002/jsfa.6187

Kim, Y. K., Lee, S., Song, J. H., Kim, M. J., Junusbaev, U., Lee, M.-L., Kim, M. S., Kwon, H. W. 2020. Comparison of biochemical constituents and contents in floral nectar of Castanea spp. Molecules, vol. 25, no. 4225, p. 1-13, https://doi.org/10.3390/molecules25184225 DOI: https://doi.org/10.3390/molecules25184225

Kızılpınar Temizer, İ. K., Güder, A., Temel, F. A., Cüce, H. 2018. Antioxidant activities and heavy metal contents of Castanea sativa honey. Global NEST Journal, vol. 20, no. 3, p. 541-550. https://doi.org/10.30955/gnj.002628 DOI: https://doi.org/10.30955/gnj.002628

Kowalski, S., Kopuncová, M., Ciesarová, Z., Kukurová, K. 2017. Free amino acids profile of Polish and Slovak honey based on LC-MS/MS method without the prior derivatisation. Journal of Food Science and Technology, vol. 54, no. 11, p. 3716-3723. https://doi.org/10.1007/s13197-017-2838-7 DOI: https://doi.org/10.1007/s13197-017-2838-7

Lilek, N., Pereyra Gonzales, A., Božič, J., Borovšak, A. K., Bertoncelj, J. 2015. Chemical composition and content of free tryptophan in Slovenian bee pollen. Journal of Food and Nutrition Research, vol. 54, no. 4, p. 323-333.

Manzanares, A. B., García, Z. H., Galdón, B. R., Rodríguez, E. R., Romero, C. D. 2011. Differentiation of blossom and honeydew honey using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem., vol. 126, no. 2, p. 664-672. https://doi.org/10.1016/j.foodchem.2010.11.003 DOI: https://doi.org/10.1016/j.foodchem.2010.11.003

Motyleva, S. M., Gruner, L., Semenova, L. 2018a. The Morphology of Pollen Grains of Some Cultivars Rubus fruticosus L. Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 2, p. 1-6. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.001-00 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.001-006

Motyleva, S. M., Šimková, J., Horčinová Sedláčková, V., Brindza, J. 2018b. Comparative study of morphometric characteristics and mineral composition of pollen Malus domestica Borkh. Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 2, p. 285-291. https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.285-29 DOI: https://doi.org/10.15414/agrobiodiversity.2018.2585-8246.285-291

Nikolaieva, N., Kačániová, M., Collado González, J., Grygorieva, O., Nôžková, J. 2019. Determination of microbiological contamination, antibacterial and antioxidant activities of natural plant hazelnut (Corylus avellana L.) pollen. Journal of Environmental Science and Health, Part B, p. 1-9. https://doi.org/10.1080/03601234.2019.1603756 DOI: https://doi.org/10.1080/03601234.2019.1603756

Nikolaieva, N., Nôžková, J., Hudz, N., Grygorieva, O., Brindza, J. 2017. Development of analytical procedure of determination of the sum of flavonoids in hazelnut (Corylus avellana L.) pollen. Agrobiodiversity for Improving Nutrition, Health and Life Quality, vol. 1, p. 347-352. https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.347-352 DOI: https://doi.org/10.15414/agrobiodiversity.2017.2585-8246.347-352

Nogueira, C., Iglesias, A., Feas, X., Estevinho, L. M. 2012. Commercial bee pollen with different geographical origins: a comprehensive approach. International Journal of Molecular Science, vol. 13, p. 11173-11187. https://doi.org/10.3390/ijms130911173 DOI: https://doi.org/10.3390/ijms130911173

Nozal, M. J., Bernal, J. L., Toribio, M. L., Diego, J. C., Ruiz, A. 2004. A rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection. Journal of Chromatography A, vol. 1047, no. 1, p. 137-146. https://doi.org/10.1016/j.chroma.2004.07.013 DOI: https://doi.org/10.1016/j.chroma.2004.07.013

Oddo, L. P., Piro, R. 2004. Main European unifloral honey descriptive sheets. Apidologie, vol. 31, no. 1, p. 38-45. https://doi.org/10.1051/apido:2004049 DOI: https://doi.org/10.1051/apido:2004049

Okwu, D. E. 2004. Phytochemicals and Vitamin Content of Indigenous Spices of South Eastern Nigeria. Journal of Sustainable Agriculture and Environment, vol. 6, no. 2, p. 30-34.

Petrov, V. 1974. Quantitative determination of amino acids in some Australian honey. Journal of Apicultural Research, vol. 13, no. 1, p. 61-66. https://doi.org/10.1080/00218839.1974.11099760 DOI: https://doi.org/10.1080/00218839.1974.11099760

Pisani, A., Protano, G., Riccobono, F. 2008. Minor and trace elements in different honey types produced in Siena county (Italy). Food Chemistry, vol. 107, no. 4, p. 1553-1560. https://doi.org/10.1016/j.foodchem.2007.09.029 DOI: https://doi.org/10.1016/j.foodchem.2007.09.029

Porrini, C., Sabatini, A.G., Girotti, S., Fini, F., Monaco, L., Celli, G., Bortolotti, L., Ghini, S. 2003. The death of honey bees andenvironmental pollution by pesticides: the honey bees asbiological indicators. Bulletin of Insectology, vol. 56, no. 1, p. 147-152.

Rodriguez-Otero, J. L., Paseiro, P., Simal, J., Cepeda, A. 1994. Mineral content of the honeys produced in Galicia (north-west Spain). Food Chem., vol. 49, no. 2, p. 169-171. https://doi.org/10.1016/0308-8146(94)90154-6 DOI: https://doi.org/10.1016/0308-8146(94)90154-6

Roulston, T. H., Cane, J. H., Buchmann, S. L. 2000. What governs the protein content of pollen: pollinator preferences, pollen–pistil interactions, or phylogeny? Ecol. Monogr., vol. 70, no. 4, p. 617-643. https://doi.org/10.1890/0012-9615(2000)070[0617:WGPCOP]2.0.CO;2 DOI: https://doi.org/10.1890/0012-9615(2000)070[0617:WGPCOP]2.0.CO;2

Senyuva, H. Z., Gilbert, J., Silici, S., Charlton, A., Dal, C., Gürel, N., Cimen, D. 2009. Profiling Turkish honey to determine authenticity using physical and chemical characteristics. J. Agr. Food Chem., vol. 57, no. 9, p. 3911-3919. https://doi.org/10.1021/jf900039s DOI: https://doi.org/10.1021/jf900039s

Sevlimli, H., Bayulgen, N., Varinlioglu, A. 1992. Determination of trace elements in honey by INAA in Turkey. Journal of Radioanalytical and Nuclear Chemistry, vol. 165, no. 5, p. 319-325. https://doi.org/10.1007/BF02166150 DOI: https://doi.org/10.1007/BF02166150

Sivakesava, S., Irudayaraj, J. 2002. Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy. International Journal of Food Science and Technology, vol. 37, no. 4, 351-360. https://doi.org/10.1046/j.1365-2621.2002.00573.x DOI: https://doi.org/10.1046/j.1365-2621.2002.00573.x

Soares de Arruda, V. A., Santos Pereira, A. A., Silva de Freitas, A., Marth, M. O., Almeida-Muradian, L. B. 2013. Dried bee pollen: B complex vitamins, physicochemical and botanical composition. Journal of Food Composition and Analysis, vol. 29, no. 2, p. 100-105. https://doi.org/10.1016/j.jfca.2012.11.004 DOI: https://doi.org/10.1016/j.jfca.2012.11.004

Taha, E.-K. A., Al-Kahtani, S., Taha, R. 2019. Protein content and amino acids composition of bee-pollens from major floral sources in Al-Ahsa, eastern Saudi Arabia. Saudi Journal of Biological Sciences, vol. 26, no. 2, p. 232-237. https://doi.org/10.1016/j.sjbs.2017.06.003 DOI: https://doi.org/10.1016/j.sjbs.2017.06.003

Tonks, A. J., Cooper, R. A., Jones, K. P., Blair, S., Parton, J., Tonks, A. 2003. Honey stimulates inflammatory cytokine production from monocytes. Cytokine, vol. 21, no. 5, p. 242-247. https://doi.org/10.1016/s1043-4666(03)00092-9 DOI: https://doi.org/10.1016/S1043-4666(03)00092-9

Turski, M. P., Chwil, S., Turska, M., Chwil, M., Kocki, T., Rajtar, G., Parada-Turska, J. 2016. Exceptionally high content of kynurenic acid in chestnut honey and flowers of the chestnut tree. J. Food Compos. Anal., vol. 48, p. 67-72. https://doi.org/10.1016/j.jfca.2016.02.003 DOI: https://doi.org/10.1016/j.jfca.2016.02.003

Vanhanen, L. P., Emmertz, A., Savage, G. P. 2011. Mineral analysis of mono-floral New Zealand honey. Food Chemistry, vol. 128, no. 1, p. 236-240. https://doi.org/10.1016/j.foodchem.2011.02.064 DOI: https://doi.org/10.1016/j.foodchem.2011.02.064

Vikram, V. B., Ramesh, M. N., Prapulla, S. G. 2005. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, vol. 69, no. 1, p. 31-40. https://doi.org/10.1016/j.jfoodeng.2004.07.013 DOI: https://doi.org/10.1016/j.jfoodeng.2004.07.013

Von der Ohe, W., Dustmann, J. H., Von der Ohe, K. 1991. Prolin als Kriterium der Reife des Honigs. Dtsch. Lebensm. Rundsch., vol. 87, p. 383-386.

Wang, J., Li, Q. X. 2011. Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins. Advances in Food and Nutrition Research, vol. 62, p. 89-137. https://doi.org/10.1016/b978-0-12-385989-1.00003-x DOI: https://doi.org/10.1016/B978-0-12-385989-1.00003-X

White, J. W. 1975. Composition of honey. In E. Crane. Honey: A Comprehensive Survey. London, UK : Heinemann, p. 180-194.

Won, S. R., Lee, D. C., Ko, S. H., Kim, J. W., and Rhee, H. I. 2008. Honey major protein characterization and its application to adulteration detection. Food Res. Int., vol. 41, no. 10, p. 952-956. https://doi.org/10.1016/j.foodres.2008.07.014 DOI: https://doi.org/10.1016/j.foodres.2008.07.014

Yang, K., Wu, D., Ye, X., Liu, D., Chen, J., Sun, P. 2013. Characterization of the chemical composition of bee pollen in China. Journal of Agricultural and Food Chemistry, vol. 61, no. 3, p. 708-718. https://doi.org/10.1021/jf304056b DOI: https://doi.org/10.1021/jf304056b

Yıldız, O., Can, Z., Saral, Ö., Yuluğ, E., Öztürk, F., Aliyazıcıoğlu, R., Kolaylı, S. 2013. Hepatoprotective potential of chestnut bee pollen on carbon tetrachloride-induced hepatic damages in rats. Evid. Based. Complement. Alternat. Med., vol. 2013, p. 1-9. https://doi.org/10.1155/2013/461478 DOI: https://doi.org/10.1155/2013/461478

Yılmaz, H., Küfrevioğlu, İ. 2001. Composition of honey collected in eastern and south-eastern Anatolia and the effect of storage on hydroxymethylfurfural content and diastase activity. Turkish J. Agric. Forest., vol. 25, p. 347-349.

Yücel, Y., Sultanoğlu, P. 2013. Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics. Food Chemistry, vol. 140, no. 1-2, p. 213-237. https://doi.org/10.1016/j.foodchem.2013.02.046 DOI: https://doi.org/10.1016/j.foodchem.2013.02.046

Yusof, N., Ainul Hafiza, A. H., Zohdi, R. M., Bakar, M. Z. A. 2007. Development of honey hydrogel dressing for enhanced wound healing. Radiat. Phys. Chem., vol. 76, no. 11-12, p. 1767-1770. https://doi.org/10.1016/j.radphyschem.2007.02.107 DOI: https://doi.org/10.1016/j.radphyschem.2007.02.107

Published

2021-05-28

How to Cite

Horčinová Sedláčková, V. ., Grygorieva, O., Fatrcová Šramková, K., Shelepova, O., Goncharovska, I., & Mňahončáková, E. (2021). The chemical composition of pollen, staminate catkins, and honey of Castanea sativa Mill. Potravinarstvo Slovak Journal of Food Sciences, 15, 433–444. https://doi.org/10.5219/1627