Antioxidant activity and microbiological quality of bee bread collected from three different species honey bee
| Autor: | Lilik Eka Radiati, M. Husolli, R. H. Muslimah, Agus Susilo, Sri Minarti, Mustakim, Djalal Rosyidi, Firman Jaya |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 475:012033 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/475/1/012033 |
| Popis: | Honeybee can produce bee bread beside the most famous commercial products i.e. honey, propolis and pollen. This product is widely believed to have medicinal benefits. However, there are very few scientific data available on the honeybee’s bee bread to prove the claims. In this study, bee bread from different species honeybee, namelyApis mellifera, Apis cerana, andTrigona sppwere evaluated as antioxidants agents and microbiological quality. Bee bread fromApis ceranaexhibited the highest microbiological quality including total microorganism (5.58 ± 0.38 log CFU/g), total yeast (6.23 ± 0.13 log CFU/g), total LAB (3.68 ± 0.27 log CFU/g) pH (4.36 ± 0.10) and Aw (0.7200 ± 0.0008), followed byApis melliferaandTrigona spp. Meanwhile, bee bread fromApis ceranashowed the highest antioxidant activities as radical scavenger was 14.44±0.25 mg / mL, total flavonoid was 0.73±0.05 mg QE/g and total phenolic was 4.01±0.68 mg GAE/g. These findings establish the potential of bee bread fromApis ceranaas antioxidants agent and microbiological quality, promising natural food supplements and natural preservatives. |
| Databáze: | OpenAIRE |
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