RT info:eu-repo/semantics/article
T1 Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
A1 Ares Sacristán, Ana María
A1 Tapia García, Jesús Alberto
A1 González Porto, Amelia Virginia
A1 Higes Pascual, Mariano
A1 Martín Hernández, Raquel
A1 Bernal del Nozal, José
K1 Authentication
K1 Bee pollen
K1 Polen
K1 Bioactive compounds
K1 Compuestos bioactivos
K1 Food - Analysis
K1 Alimentos - Análisis
K1 Food - Quality
K1 Alimentos - Calidad - Control
K1 Harvesting
K1 Cultivos
K1 Glucosinolates
K1 Food science
K1 2301 Química Analítica
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
AB Bee pollen is currently one of the most commonly consumed food supplements, as it is considered to be a good source of bioactive substances and energy. It contains various health-promoting compounds, such as proteins, amino acids, lipids, as well as glucosinolates. In the present study, the glucosinolate content was determined, by means of ultra-performance liquid chromatography coupled to a quadrupole time-of-flight mass detector, in 72 bee pollen samples from four different apiaries in Guadalajara (Spain), harvested in three different periods. In addition, 11 commercial multifloral samples from different Spanish regions were also analyzed. The aim was to verify the suitability of these compounds as biomarkers of their geographical origin, and to test their potential for distinguishing the harvesting period. By means of a canonical discriminant analysis, it was possible to differentiate the apiary of origin of most of the samples, and these could also be clearly differentiated from the commercial ones, simply as a result of the glucosinolate content. In addition, it was also demonstrated for the first time that bee pollen samples were capable of being differentiated according to the time of harvesting and their glucosinolate content.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/62750
UL https://uvadoc.uva.es/handle/10324/62750
LA eng
NO Foods, 2022, Vol. 11, Nº. 10, 1446
NO Producción Científica
DS UVaDOC
RD 07-ago-2024