Gas chromatographic–mass spectrometric investigation of the chemical  
composition of beebread

V.A. Isidorov, A.G. Isidorova, L. Sczczepaniak and U. Czyżewska

Institute of Chemistry, Białystok University, ul. Hurtowa 1, 15-399  
Białystok, Poland
Department of Geography and Earth Sciences, University of Latvia,  
Alberta ie. 10, LV-1010, Riga, Latvia

Food Chemistry
Volume 115, Issue 3, 1 August 2009, Pages 1056-1063

Abstract

Beebread consumption has a very long tradition; however, its  
composition and bioactive properties have not been studied thoroughly  
up to now. This study is expected to expand the knowledge of chemical  
composition of this bee product as a natural remedy and functional  
food ingredient. With the help of successive extraction with organic  
solvents of different polarity, more than 200 compounds were  
extracted from five samples of beebread and then identified by GC–MS  
method. The content of some phenol compounds (p-coumaric acid,  
kaempherol, isorhamnetin) with antioxidant properties has been  
determined quantitatively. Different content of free aminoacids have  
been detected in the analyzed samples, which is assumed to be caused  
by Maillard reaction between aminoacids and carbohydrates.

The tables of results are very long, or I would have included them  
here....
The full text article (with institutional access): http://dx.doi.org/ 
10.1016/j.foodchem.2008.12.025

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