The Influence of Bee Bread on Antioxidant Properties, Sensory and Quality Characteristics of Multifloral Honey

Abstract

The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. On the base of results obtained, it was stated that an enrichment of honey with bee bread led to an significant increase in total phenolic content (from 30.75 to 158.96 mg GAE/100 g), total flavonoids content (from 2.77 to 21.15 mg QE/100 g), and phenolic acids content (from 11.02 to 35.47 mg CAE/100 g). Gallic acid was the predominating phenolic acid, while quercetin was the main determined flavonoid. A significant elevation of the phenolic content resulted in an increase in antioxidant capacity of the honey. However, an addition of bee bread to the honey led to the unfavorable changes of its sensory characteristics. The decrease in clarity, and uniformity of color and brightness was detected. In the case of consistency, the decrease in smoothness and meltability was found along with an increase in the feeling of sandiness. The assessment of taste showed a significant increase in acid taste, sharpness, bitterness and durability of the aftertaste, with a decrease in sweetness. The addition of bee bread to the honey caused a significant increase in water-insoluble substances content, free acidity, specific conductivity and proline level. At the same time, a decrease in the content of glucose and fructose was observed.