Fecha de publicación: -- Fuente: PubMed "bee pollen" Food Res Int. 2026 Dec 1;245(Pt 4):120976. doi: 10.1016/j.foodres.2026.120976. Epub 2026 Oct 10.ABSTRACTThis study investigated the physicochemical and mineral profile, as well as the bioactive potential of pollen from the Amazonian stingless bees Melipona flavolineata (MF) and Scaptotrigona postica (SP). Significant variability was observed in the centesimal composition among samples, which may be associated with bee species, botanical resources, and environmental conditions. Moisture levels ranged from 35.5% to 53.6%. Samples of M. flavolineata exhibited higher moisture and lipid contents (up to 15.31%), whereas S. postica samples showed higher protein levels, reaching 27.62%. Potassium (K) was the predominant mineral element in all samples. The analysis of bioactive compounds revealed that samples MF-01 presented the highest total phenolic (5.70 ± 0.04 g GAE/100 g) and flavonoid (0.44 ± 0.03 g QE/100 g) contents, SP-03 the highest in vitro antioxidant capacity according to ABTS (31.99 ± 0.34 mmol TE/100 g) and MF-02 the highest DPPH assays (10.78 ± 0.07 mmol TE/100 g). Indicating that antioxidant capacity was not directly correlated with the total phenolic content and the antioxidant response may depend on the specific composition and interaction of bioactive compounds present in the pollen matrix. Regarding antimicrobial activity, no inhibitory effect against Staphylococcus aureus and Escherichia coli was observed at concentrations up to 2.0 mg/mL. The volatile profile analysis identified compounds such as (E)-caryophyllene, ethyl hexadecanoate, and cis-linalool oxide as major constituents and showed differences among M. flavolineata samples, with sesquiterpenes and oxygenated monoterpenes as the predominant chemical classes. Overall, Amazonian stingless bee pollen represents a nutrient-rich bee product with comparatively high antioxidant potential, contributing to the scientific understanding and valorization of this underexplored Amazonian resource.PMID:42967755 | DOI:10.1016/j.foodres.2026.120976