Heterotrigona Itama Bee Bread Extracts: Effect of Solvent Polarity on Extraction Yield, Chemical Characteristics and Antioxidant Activity

Journal Of Agrobiotechnology Pub Date : 2023-05-22 DOI:10.37231/jab.2023.14.1.327

Zalilawati Mat Rashid, Khairul Anwar Abd Rashid, Nurul Zaizuliana Rois Anwar

{"title":"Heterotrigona Itama Bee Bread Extracts: Effect of Solvent Polarity on Extraction Yield, Chemical Characteristics and Antioxidant Activity","authors":"Zalilawati Mat Rashid, Khairul Anwar Abd Rashid, Nurul Zaizuliana Rois Anwar","doi":"10.37231/jab.2023.14.1.327","DOIUrl":null,"url":null,"abstract":"The stingless bee bread formation in the beehives occurs via lactic acid fermentation of the pollen mixed with nectar and bee salivary enzymes. The lack of research and studies about the effect of different extraction solvents in retaining the chemicals and the antioxidant activity of stingless bee bread were noticed. Hence, the objectives of this study were to determine the chemical contents and DPPH scavenging activity of different extracts of Heterotrigona itama stingless bee bread. The bee bread sample was macerated with four different extraction solvents including 95% ethanol (95EE), 70% ethanol (70EE), dichloromethane (DE) and hexane (HE). The chemicals analyses were proximate analysis, resorcinol-sulfuric acid assay and fourier transform infrared (FTIR) spectroscopy, while antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As a result, the bee bread of H. itama was found to contain 46.88% carbohydrates, 24.72% moisture content, 21.10% crude proteins, 3.41% crude fats, 2.32% ash and 1.75% crude fibers. The highest yield of extract was recorded by 70EE (41.1%, w/w). Resorcinol-sulfuric acid assay revealed that 70EE contained more total carbohydrates (842.585 mg/mL) compared to 95EE (738.178 mg/mL). In addition, intense FTIR signals at 3100–3600 cm-1 were found in 95EE and 70EE, indicating the presence of hydroxyl group, while strong 2800–3000 cm-1 signals found in HE revealed the presence of aliphatic group, and an intense carbonyl group signal at 1550–1750 cm-1 were detected in DE. Furthermore, 70EE also showed the strongest antioxidant activity compared to other extracts with IC50 value of DPPH radicals scavenging was 0.5173 mg/mL. Thus, these findings would provide the information about chemical composition and antioxidant activity of bee bread, as well as help in promoting the bee bread as a healthy functional food.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"228 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal Of Agrobiotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37231/jab.2023.14.1.327","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The stingless bee bread formation in the beehives occurs via lactic acid fermentation of the pollen mixed with nectar and bee salivary enzymes. The lack of research and studies about the effect of different extraction solvents in retaining the chemicals and the antioxidant activity of stingless bee bread were noticed. Hence, the objectives of this study were to determine the chemical contents and DPPH scavenging activity of different extracts of Heterotrigona itama stingless bee bread. The bee bread sample was macerated with four different extraction solvents including 95% ethanol (95EE), 70% ethanol (70EE), dichloromethane (DE) and hexane (HE). The chemicals analyses were proximate analysis, resorcinol-sulfuric acid assay and fourier transform infrared (FTIR) spectroscopy, while antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As a result, the bee bread of H. itama was found to contain 46.88% carbohydrates, 24.72% moisture content, 21.10% crude proteins, 3.41% crude fats, 2.32% ash and 1.75% crude fibers. The highest yield of extract was recorded by 70EE (41.1%, w/w). Resorcinol-sulfuric acid assay revealed that 70EE contained more total carbohydrates (842.585 mg/mL) compared to 95EE (738.178 mg/mL). In addition, intense FTIR signals at 3100–3600 cm-1 were found in 95EE and 70EE, indicating the presence of hydroxyl group, while strong 2800–3000 cm-1 signals found in HE revealed the presence of aliphatic group, and an intense carbonyl group signal at 1550–1750 cm-1 were detected in DE. Furthermore, 70EE also showed the strongest antioxidant activity compared to other extracts with IC50 value of DPPH radicals scavenging was 0.5173 mg/mL. Thus, these findings would provide the information about chemical composition and antioxidant activity of bee bread, as well as help in promoting the bee bread as a healthy functional food.

查看原文本刊更多论文

异三角蜜蜂面包提取物:溶剂极性对提取率、化学特性和抗氧化活性的影响

蜂箱中无刺蜜蜂面包的形成是通过花粉与花蜜和蜜蜂唾液酶混合的乳酸发酵发生的。不同提取溶剂对无刺蜂面包中化学成分的保留及抗氧化活性的影响研究较少。因此，本研究的目的是测定不同提取物的化学成分含量和清除DPPH的活性。用95%乙醇(95EE)、70%乙醇(70EE)、二氯甲烷(DE)和己烷(HE)四种不同的萃取溶剂浸泡蜜蜂面包样品。化学成分分析采用近似分析、间苯二酚-硫酸法和傅立叶变换红外光谱法，抗氧化活性测定采用2,2-二苯基-1-苦味酰肼(DPPH)自由基清除法。结果表明，伊玉蜂面包的碳水化合物含量为46.88%，水分含量为24.72%，粗蛋白质含量为21.10%，粗脂肪含量为3.41%，灰分含量为2.32%，粗纤维含量为1.75%。70EE的提取率最高(41.1%，w/w)。间苯二酚-硫酸测定结果表明，70EE的总碳水化合物含量(842.585 mg/mL)高于95EE (738.178 mg/mL)。此外，95EE和70EE在3100-3600 cm-1处检测到强烈的FTIR信号，表明羟基的存在，而HE在2800-3000 cm-1处检测到强烈的脂肪基信号，DE在1550-1750 cm-1处检测到强烈的羰基信号。此外，70EE的抗氧化活性也较其他提取物最强，清除DPPH自由基的IC50值为0.5173 mg/mL。因此，这些发现将提供有关蜜蜂面包的化学成分和抗氧化活性的信息，并有助于促进蜜蜂面包作为一种健康的功能性食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal Of Agrobiotechnology

自引率

0.00%

发文量