Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS

Producción Científica

Detalles Bibliográficos
Autores: Ares Sacristán, Ana María, Tapia García, Jesús Alberto, González Porto, Amelia Virginia, Higes Pascual, Mariano, Martín Hernández, Raquel, Bernal del Nozal, José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/62750
Acceso en línea:https://doi.org/10.3390/foods11101446
https://uvadoc.uva.es/handle/10324/62750
Access Level:acceso abierto
Palabra clave:Authentication
Bee pollen
Polen
Bioactive compounds
Compuestos bioactivos
Food - Analysis
Alimentos - Análisis
Food - Quality
Alimentos - Calidad - Control
Harvesting
Cultivos
Glucosinolates
Food science
2301 Química Analítica
3206 Ciencias de la Nutrición
3309 Tecnología de Los Alimentos
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spelling Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MSAres Sacristán, Ana MaríaTapia García, Jesús AlbertoGonzález Porto, Amelia VirginiaHiges Pascual, MarianoMartín Hernández, RaquelBernal del Nozal, JoséAuthenticationBee pollenPolenBioactive compoundsCompuestos bioactivosFood - AnalysisAlimentos - AnálisisFood - QualityAlimentos - Calidad - ControlHarvestingCultivosGlucosinolatesFood science2301 Química Analítica3206 Ciencias de la Nutrición3309 Tecnología de Los AlimentosProducción CientíficaBee pollen is currently one of the most commonly consumed food supplements, as it is considered to be a good source of bioactive substances and energy. It contains various health-promoting compounds, such as proteins, amino acids, lipids, as well as glucosinolates. In the present study, the glucosinolate content was determined, by means of ultra-performance liquid chromatography coupled to a quadrupole time-of-flight mass detector, in 72 bee pollen samples from four different apiaries in Guadalajara (Spain), harvested in three different periods. In addition, 11 commercial multifloral samples from different Spanish regions were also analyzed. The aim was to verify the suitability of these compounds as biomarkers of their geographical origin, and to test their potential for distinguishing the harvesting period. By means of a canonical discriminant analysis, it was possible to differentiate the apiary of origin of most of the samples, and these could also be clearly differentiated from the commercial ones, simply as a result of the glucosinolate content. In addition, it was also demonstrated for the first time that bee pollen samples were capable of being differentiated according to the time of harvesting and their glucosinolate content.Ministerio de Economía y Competitividad e Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria - (projects RTA 2015-00013-C03-01 and 03)MDPI2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods11101446https://uvadoc.uva.es/handle/10324/62750reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2304-8158/11/10/1446info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/627502026-06-13T12:44:47Z
dc.title.none.fl_str_mv Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
title Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
spellingShingle Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
Ares Sacristán, Ana María
Authentication
Bee pollen
Polen
Bioactive compounds
Compuestos bioactivos
Food - Analysis
Alimentos - Análisis
Food - Quality
Alimentos - Calidad - Control
Harvesting
Cultivos
Glucosinolates
Food science
2301 Química Analítica
3206 Ciencias de la Nutrición
3309 Tecnología de Los Alimentos
title_short Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
title_full Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
title_fullStr Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
title_full_unstemmed Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
title_sort Glucosinolates as markers of the origin and harvesting period for discrimination of bee pollen by UPLC-MS/MS
dc.creator.none.fl_str_mv Ares Sacristán, Ana María
Tapia García, Jesús Alberto
González Porto, Amelia Virginia
Higes Pascual, Mariano
Martín Hernández, Raquel
Bernal del Nozal, José
author Ares Sacristán, Ana María
author_facet Ares Sacristán, Ana María
Tapia García, Jesús Alberto
González Porto, Amelia Virginia
Higes Pascual, Mariano
Martín Hernández, Raquel
Bernal del Nozal, José
author_role author
author2 Tapia García, Jesús Alberto
González Porto, Amelia Virginia
Higes Pascual, Mariano
Martín Hernández, Raquel
Bernal del Nozal, José
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Authentication
Bee pollen
Polen
Bioactive compounds
Compuestos bioactivos
Food - Analysis
Alimentos - Análisis
Food - Quality
Alimentos - Calidad - Control
Harvesting
Cultivos
Glucosinolates
Food science
2301 Química Analítica
3206 Ciencias de la Nutrición
3309 Tecnología de Los Alimentos
topic Authentication
Bee pollen
Polen
Bioactive compounds
Compuestos bioactivos
Food - Analysis
Alimentos - Análisis
Food - Quality
Alimentos - Calidad - Control
Harvesting
Cultivos
Glucosinolates
Food science
2301 Química Analítica
3206 Ciencias de la Nutrición
3309 Tecnología de Los Alimentos
description Producción Científica
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods11101446
https://uvadoc.uva.es/handle/10324/62750
url https://doi.org/10.3390/foods11101446
https://uvadoc.uva.es/handle/10324/62750
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2304-8158/11/10/1446
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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