Chemical profile of Vicia faba L. bee bread and its antioxidant properties

Bee bread is a rich source of bioactive compounds and, in particular, the polyphenols. This study aims to determine the physicochemical properties of Vicia faba L. bee bread for the first time, specifically its total protein content (TPC), flavonoid (TFC), sugars, and lipids. The TPC, TFC, total sugar, and total lipid contents were 20.52 ± 0.94%, 57.39 ± 2.8 mg/100g, 38.32 ± 1.18%, and 2.47 ± 0.64%, respectively. Using both mass spectrometry (LC-MS/MS) and headspace solid-phase micro-extraction gas chromatography-mass spectrometry, the non-volatile and volatile compounds were identified. The antioxidant property of bee bread was evaluated using the DPPH assay. 38 Compounds were identified using LC-MS/MS analysis. Alcohols, alkanes, fatty acids, acetates, ketones, aromatic compounds, nitrile compounds, and dipeptides were among the 33 volatile compounds that were found. The antioxidant efficacy of beebread, as determined by DPPH assay, exhibited an IC₅₀ value of 79.95 ± 5.43 µg/ml. This antioxidant activity is attributed to the presence of bioactive constituents, phenolic and flavonoids.