Fuente: PubMed "bee pollen" Foods. 2026 Jun 3;15(11):1990. doi: 10.3390/foods15111990.ABSTRACTMethanolic bee pollen extracts from Xyris spp. and Mimosa spp. were evaluated for proximate composition, extraction yield, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, erythrocyte oxidative hemolysis protection, HRBC membrane stabilization, and LC-QToF-MS-based phytochemical annotation. Mimosa spp. pollen showed higher crude protein content than Xyris spp. pollen (29.54% vs. 18.38%, dry basis), whereas Xyris spp. pollen showed higher crude fat and nitrogen-free extract. The methanolic extraction yield was higher for Xyris spp. than Mimosa spp. (44.26% vs. 34.63%). Mimosa spp. extract exhibited higher TPC (17.07 ± 0.19 mg GAE/g dry pollen) and TFC (8.89 ± 0.59 mg QE/g dry pollen) than Xyris spp. extract, which contained 10.39 ± 0.27 mg GAE/g dry pollen and 6.94 ± 0.22 mg QE/g dry pollen, respectively. Mimosa spp. also showed lower DPPH and ABTS IC50 values and higher FRAP activity. LC-QToF-MS results were reported as putatively annotated compounds based on accurate mass and database matching. These findings suggest that botanical origin influences the chemical composition and in vitro bioactivity of bee pollen; however, further targeted compound confirmation, toxicity assessment, and in vivo studies are required.PMID:42279777 | PMC:PMC13257389 | DOI:10.3390/foods15111990