Irradiation effects on phenolic content in Bulgarian honey bee products and correlation to the antioxidant activity-Reference-Cited by-同舟云学术

Irradiation effects on phenolic content in Bulgarian honey bee products and correlation to the antioxidant activity

Published:2023-04-17 Issue:7 Volume:111 Page:583-588
ISSN:0033-8230
Container-title:Radiochimica Acta
language:en
Short-container-title:

Author:

Mladenova Ralitsa B.¹,Solakov Nikolay Y.²,Loginovska Kamelia K.²

Affiliation:

1. Institute of Catalysis, Bulgarian Academy of Sciences , Acad. G. Bonchev str., bldg. 11 , 1113 Sofia , Bulgaria

2. Institute of Cryobiology and Food Technologies, Agricultural Academy , 1407 Sofia , Bulgaria

Abstract

Abstract Bee pollen and bee bread are considered for a good source of nourishing and polyphenol substances which may act as powerful antioxidants. Some main phenolic compounds of studied non-irradiated and irradiated samples were identified and compared by high performance liquid chromatography (HPLC). The effects of irradiation treatment of bee pollen and bee bread on their phenolic content were studied. For this purpose, the samples were γ-irradiated with 2, 5, 10 and 20 kGy. The results show that the ionizing radiation affect phenolic content of analyzed samples depends on the dose and the chemical composition of honey bee product. The identified phenolic substances and changes in their amount after irradiation were related to free radical scavenging activity (FRSA) of studied samples. FRSA of bee pollen and bee bread were determined by electron paramagnetic resonance (EPR). Gamma treatment with 5 kGy has a positive effect on antioxidant potential at both honey bee products.

Funder

Bulgarian National Science Fund

Publisher

Walter de Gruyter GmbH

Subject

Physical and Theoretical Chemistry

Link

https://www.degruyter.com/document/doi/10.1515/ract-2022-0069/pdf

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