From meliponary to science: quality and properties of scaptotrigona af. postica pollen.
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Bee pollen is a superfood with high nutritional and functional values, and its quality can be influenced by factors such as particle size and processing. This study investigated the physicochemical composition, the presence of bioactive compounds, and the quality of pollen from Scaptotrigona aff. postica in the Amazon region, analyzing how particle size and freeze-drying affect its properties. The results showed that freeze-drying significantly reduced pollen moisture, concentrating essential nutrients such as proteins and lipids. In addition, grain size directly affected the distribution of macronutrients: smaller particles had a higher content of phenolic compounds and flavonoids, reflecting a higher antioxidant activity in the ABTS method. On the other hand, larger grains showed greater accumulation of minerals and environmental contaminants, highlighting the importance of elemental analysis by EDS. FTIR spectroscopy revealed structural variations associated with pollen processing, reinforcing the influence of grinding on chemical composition. Scanning electron microscopy (SEM) confirmed the relationship between particle size and nutrient distribution. These findings highlight the potential of Scaptotrigona aff. postica pollen as a functional and nutritional ingredient, underscoring the need for particle size control and quality assessment for food and therapeutic applications. The research contributes to a better understanding of the impact of processing on the purity and bioactivity of Amazonian pollen.
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Mandaguari-preta, Abelha sem ferrão, Bioeconomia, Abelha Mandaguari, Polinização, Açaí