Skład i właściwości antyoksydacyjne barwnych frakcji wyodrębnionych z pszczelego pyłku kwiatowego

*Katarzyna Paradowska, Agnieszka Zielińska, Natalia Krawiec

Summary
Bee-gathered pollen is one of the most completely nourishing foods as it contains nearly all nutrients required by humans. Pollens are rich in proteins, free amino acids, carbohydrates, fatty acids, vitamins, including C, B-complex and folic acid, also flavonoids, phenolic acids, carotenoids and minerals. These active components, mainly antioxidants, are responsible for anti-inflammatory effect, help strengthen blood vessels and act to normalize cholesterol levels in the blood. Bee pollen is a mixture of granules of different color. The aim of this study was to assess the composition and antioxidant activity of fractions of the bee pollen separated by color. Five fractions and whole pollen were extracted with water solutions of ethanol (65%) and acetone (55%, 60%). The content of total phenolic compounds, flavonoids, carotenoids, and also antioxidant activity by the DPPH free radical scavenging method were determined. All obtained results appeared to be closely related with color of pollen, and also with kind of solvent used for extraction. Highest values of the total contents of phenolic compounds and total flavonoids were obtained for black-violet (I) and yellow (III) fractions: polyphenols (65% EtOH):29,68 ± 0,11 and 23,87 ± 0,53 mg of GAE/g respectively, flavonoids (60% Ac): 6,25 (± 0,42), 6,65 (± 0,31) mg of catechin/g respectively. For these two fractions also highest radical scavenging activities were observed. Otherwise, for fraction II (orange) with the smallest antioxidant activity, the highest amount of carotenoids were found.

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