Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 202: Bioactive Properties of Algerian Bee Pollen: Influence of Botanical Origin on Polyphenol Content and Antioxidant Capacity
Foods doi: 10.3390/foods15020202
Authors:
Yasmine Saker
Olga Escuredo
María Carmen Seijo
Sonia Harbane
Akli Ouelhadj
María Shantal Rodríguez-Flores

The composition and biological activity of bee pollen are strongly influenced by its botanical origin, which is determined by the regional flora and environmental conditions. In Algeria, despite the growing consumption and traditional use of bee products, especially in the Mediterranean region known for its rich floral biodiversity, scientific studies on bee pollen remain scarce. This study aims to characterize bee pollen from the Mediterranean region of Algeria by identifying its botanical origin and evaluating its total phenolic content, total flavonoid content, antioxidant activity, and minerals. A total of 27 bee pollen samples were collected and subjected to palynological analysis to determine their floral sources. Total phenolic content and total flavonoid content were determined by standard colorimetric assays, and antioxidant activity was assessed using RSA with a DPPH assay, ABTS+•, and FRAP methods. The results revealed significant variability in the phenolic composition and antioxidant capacity of the samples, depending on their botanical origin. Pollen types such as Brassica napus type, Acacia, Myrtus communis, and Sinapis alba showed notably higher phenols, flavonoids, and antioxidant activity, whereas Hedysarum and Daucus carota pollen exhibited the lowest values. The mineral profile, including macro- and microelements (such as K, Ca, Mg, P, Fe, Cu, Mn, and Na), was determined to explore the nutritional value and potential correlations with biochemical parameters. These findings highlight the influence of floral biodiversity on the bioactive potential of bee pollen and underscore the value of Algerian bee pollen as a promising source of natural antioxidants.