دورية أكاديمية
Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen.
| العنوان: | Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen. |
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| المؤلفون: | Qiao, Jiangtao, Feng, Zhouxu, Zhang, Yong, Xiao, Xingying, Dong, Jie, Haubruge, Eric, Zhang, Hongcheng |
| المصدر: | Food Chemistry, 405 (Pt A), 134800 (2023-03-30) |
| بيانات النشر: | Elsevier Ltd, 2023. |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Bee pollen, DNA barcoding, Flavonoid glycosides, MS/MS cleavage, Phenolamides, Flavonoids, Glycosides, Spermidine, Amides, Animals, Bees, Pollen, Tandem Mass Spectrometry, Amides/chemistry, Cis-trans isomer, Flavonoid, Phenolamide, Phenolics, Plant origin, Analytical Chemistry, Food Science, General Medicine, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires |
| الوصف: | This study aimed at investigating phenolamides and flavonoid glycosides in 20 types of monofloral bee pollen. The plant origins of pollen samples were determined by DNA barcoding, with the purities to over 70 %. The 31 phenolamides and their 33 cis/trans isomers, and 25 flavonoid glycosides were identified; moreover, 19 phenolamides and 14 flavonoid glycosides as new-found compounds in bee pollen. All phenolics and flavonoids are present in the amidation or glycosylation form. The MS/MS cleavage modes of phenolamides and flavonoid glycosides were summarized. Isorhamnetin-3-O-gentiobioside presented the highest levels 23.61 mg/g in apricot pollen. Phenolamides in 11 types of pollen constituted over 1 % of the total weight, especially 3.9 % in rose and 2.8 % in pear pollen. Tri-p-coumaroyl spermidine and di-p-coumaroyl-caffeoyl spermidine respectively accounted for over 2.6 % of the total weight in pear and rose pollen. The richness in phenolamides and flavonoid glycosides can offer bee pollen more bioactivities as functional foods. |
| نوع الوثيقة: | journal article http://purl.org/coar/resource_type/c_6501 article peer reviewed |
| اللغة: | English |
| Relation: | https://api.elsevier.com/content/article/PII:S0308814622027625?httpAccept=text/xml; urn:issn:0308-8146; urn:issn:1873-7072 |
| DOI: | 10.1016/j.foodchem.2022.134800 |
| URL الوصول: | https://orbi.uliege.be/handle/2268/315428 |
| حقوق: | open access http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess |
| رقم الأكسشن: | edsorb.315428 |
| قاعدة البيانات: | ORBi |
| DOI: | 10.1016/j.foodchem.2022.134800 |
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