Polifenoles totales en pan de abeja (Apis mellifera L.) de colmenas de la región de la araucanía

Abstract

The bee bread stored pollen fermentation is that workers of Apis mellifera L. collected and mixed with their own digestive enzymes, making it a healthy and nutritious food for them due to the functional properties. For this reason, the aim of this study was to determine the concentration of polyphenols present in bee bread from two sectors of the Araucanía Region using two extraction methods. To do this, five combs with bee bread were obtained from the Pillanlelbún sector of the district of Lautaro and from the Pidenco-Codihue sector of the district of Carahue. The total phenolic compounds were subjected to colorimetric analysis using the Folin Ciocalteu method in the Bromatology Laboratory of the Catholic University of Temuco. A greater concentration of polyphenols was observed in the Pillanlelbún sector, for extraction both with methanol and with water, giving a result of 2394 mg 100 g-1 and 689 mg 100 g-1 bee bread, dry base, respectively, while in the Carahue sector the results were 1972 mg 100 g-1 bee bread, dry base, for extraction with methanol and 605 mg 100 g-1 bee bread, dry base, for extraction with water. This difference would arise from the composition of the flora from which the pollen, with polyphenols being more abundant in the Pillanlelbún sector.