Heterotrigona itama bee bread extracts: effect of solvent polarity on extraction yield, chemical characteristics and antioxidant activity


Citation

Zalilawati Mat Rashid and Khairul Anwar Abd Rashid and Nurul Zaizuliana Rois Anwar (2023) Heterotrigona itama bee bread extracts: effect of solvent polarity on extraction yield, chemical characteristics and antioxidant activity. Journal of Agrobiotechnology (Malaysia), 14. pp. 44-53. ISSN 2180-1983

Abstract

The stingless bee bread formation in the beehives occurs via lactic acid fermentation of the pollen mixed with nectar and bee salivary enzymes. The lack of research and studies about the effect of different extraction solvents in retaining the chemicals and the antioxidant activity of stingless bee bread were noticed. Hence, the objectives of this study were to determine the chemical contents and DPPH scavenging activity of different extracts of Heterotrigona itama stingless bee bread. The bee bread sample was macerated with four different extraction solvents including 95% ethanol(95EE), 70% ethanol(70EE), dichloromethane(DE)and hexane(HE). The chemicals analyses were proximate analysis, resorcinol-sulfuric acid assay and fourier transform infrared (FTIR) spectroscopy, while antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As a result, the bee bread of H. Itama was found to contain 46.88% carbohydrates, 24.72% moisture content, 21.10% crude proteins, 3.41% crude fats, 2.32% ash and 1.75% crude fibers. The highest yield of extract was recorded by 70EE (41.1%, w/w). Resorcinol-sulfuric acid assay revealed that 70EE contained more total carbohydrates (842.585 mg/mL) compared to 95EE (738.178 mg/mL). In addition, intense FTIR signals at 3100–3600 cm-1 were found in 95EE and 70EE, indicating the presence of hydroxyl group, while strong 2800–3000 cm-1signals found in HE revealed the presence of the aliphatic group, and an intense carbonyl group signal at 1550–1750 cm-1were detected in DE. Furthermore, 70EE also showed the strongest antioxidant activity compared to other extracts with IC₅ₒ value of DPPH radicals scavenging was 0.5173 mg/mL. Thus, these findings would provide the information about chemical composition and antioxidant activity of bee bread,as well as help in promoting the bee bread as a healthy functional food.


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Abstract

The stingless bee bread formation in the beehives occurs via lactic acid fermentation of the pollen mixed with nectar and bee salivary enzymes. The lack of research and studies about the effect of different extraction solvents in retaining the chemicals and the antioxidant activity of stingless bee bread were noticed. Hence, the objectives of this study were to determine the chemical contents and DPPH scavenging activity of different extracts of Heterotrigona itama stingless bee bread. The bee bread sample was macerated with four different extraction solvents including 95% ethanol(95EE), 70% ethanol(70EE), dichloromethane(DE)and hexane(HE). The chemicals analyses were proximate analysis, resorcinol-sulfuric acid assay and fourier transform infrared (FTIR) spectroscopy, while antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As a result, the bee bread of H. Itama was found to contain 46.88% carbohydrates, 24.72% moisture content, 21.10% crude proteins, 3.41% crude fats, 2.32% ash and 1.75% crude fibers. The highest yield of extract was recorded by 70EE (41.1%, w/w). Resorcinol-sulfuric acid assay revealed that 70EE contained more total carbohydrates (842.585 mg/mL) compared to 95EE (738.178 mg/mL). In addition, intense FTIR signals at 3100–3600 cm-1 were found in 95EE and 70EE, indicating the presence of hydroxyl group, while strong 2800–3000 cm-1signals found in HE revealed the presence of the aliphatic group, and an intense carbonyl group signal at 1550–1750 cm-1were detected in DE. Furthermore, 70EE also showed the strongest antioxidant activity compared to other extracts with IC₅ₒ value of DPPH radicals scavenging was 0.5173 mg/mL. Thus, these findings would provide the information about chemical composition and antioxidant activity of bee bread,as well as help in promoting the bee bread as a healthy functional food.

Additional Metadata

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Item Type: Article
AGROVOC Term: stingless bees > stingless bees Prefer using MeliponaMelipona
AGROVOC Term: solvent extraction
AGROVOC Term: sampling
AGROVOC Term: proximate composition
AGROVOC Term: statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term: solvents
AGROVOC Term: natural antioxidants > natural antioxidants Prefer using antioxidantsantioxidants
AGROVOC Term: chemical composition
Geographical Term: Malaysia
Uncontrolled Keywords: Heterotrigona itama
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 27 Aug 2024 15:36
Last Modified: 27 Aug 2024 15:36
URI: http://webagris.upm.edu.my/id/eprint/966

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