RT info:eu-repo/semantics/article
T1 Differentiation of bee pollen samples according to the apiary of origin and harvesting period based on their amino acid content
A1 Ares Sacristán, Ana María
A1 Toribio Recio, Laura
A1 Tapia García, Jesús Alberto
A1 González Porto, Amelia Virginia
A1 Higes Pascual, Mariano
A1 Martín Hernández, Raquel
A1 Bernal del Nozal, José
K1 Bee pollen
K1 Polen de abeja
K1 Biomarkers
K1 Biomarcadores
AB Bee pollen is currently one of the most widely consumed dietary supplements due to its high nutritional value and its potentially beneficial effects on health. Unfortunately, in recent years an increase in the fraudulent marketing of this product has been detected, mainly in terms of adulteration with pollen from other sources. This has made it necessary to seek new tools to ensure its authentication. Therefore, this study investigates the use of free amino acids as markers of the geographical origin and harvesting period of bee pollen. To demonstrate their potential as biomarkers, 72 samples from four apiaries (Pistacho, Tío Natalio, Monte and Fuentelahiguera), located in the same geographical area (Marchamalo, Guadalajara, Spain), were analyzed by liquid chromatography-fluorescence detection, with the data obtained undergoing canonical discriminant analysis. Variable amounts and numbers of free amino acids were found in the samples analyzed; proline predominated in all of them, in a concentration range of 298–569989 mg/kg. The differences observed in amino acid composition could be attributed to the flowering plants from which the bee pollen samples originated. In addition, it was possible to statistically assign over 75% of the samples to the corresponding apiary of origin, the best results being obtained for the Fuentelahiguera and Tío Natalio apiaries (100%); this classification was even superior in the case of the harvesting periods, as more than 90% of the samples were correctly assigned, and in one period (June) a 100% rate was obtained.
PB Elsevier
SN 2212-4292
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/55967
UL https://uvadoc.uva.es/handle/10324/55967
LA eng
NO Food Bioscience, 2022, vol. 50, part A, 102092
NO Producción Científica
DS UVaDOC
RD 27-jul-2024