PHENOLIC COMPOSITION AND ANTIOXIDANT PROPERTIES OF ANZER BEE POLLEN


ULUSOY E. , KOLAYLI S.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.38, ss.73-82, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 38 Konu: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/jfbc.12027
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Sayfa Sayıları: ss.73-82

Özet

Seventeen phenolic compounds related to the botanical origins of 13 Anzer pollens from Turkey have been analyzed by RP-HPLC. LOD values of standards were found to be between 0.0192 and 0.1313mg/L with good linearity (r>0.9977). The mean content of identified total phenolics ranges from 0.5mg/100g pollen to 2.6mg/100g pollen. While a common profile of phenolic compounds comprising p-OH benzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, rutin, trans-cinnamic acid, and cis,trans-abscisic acid was detected in all Anzer pollen, catechin was not determined in any of the pollen samples. Furthermore, antioxidant properties of pollens were determined using total phenolic content, FRAP, CUPRAC and DPPH. (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity tests. The antioxidant activities showed a marked correlation with total phenolics.