The influence of storage conditions on invertase, glucose oxidase activity and free acidity of bee bread and bee-collected pollen mixed with honey and vegetable oils

Abstract

The aim of this study was to develop mixtures of bee bread and pollen with linseed oil, sea buckthorn oil, royal jelly, and algae Spirulina (Spirulina platesnis) and to determine the impact of vegetable oils on invertase and glucose oxidase activity, free acidity and the influence of storage conditions on enzyme activity in the tested products. The influence of storage conditions and duration was determined by evaluating the correlation between invertase and free acidity in the bee products of known botanical origin supplemented with the tested additives. The influence of additives on the bioactive properties was tested in 14 combinations of mixtures and in pure bee bread and pollen. The highest relationship between free acidity and invertase activity (r = − 0.619) was determined for bee bread samples with additives stored at room conditions. According to the data of paired regression between free acidity and invertase activity, the correlation coefficient was (r = −0.747) for pure bee bread stored at +4–5 °C and for that stored at room conditions (r = −0.972).

Keywords:

• bee products
• vegetable oils
• enzyme activity
• free acidity
• storage

Disclosure statement

No potential conflict of interest was reported by the authors.

Supplementary material

Supplementary Table S1 is available via the ‘Supplementary’ tab on the article’s online page (http://dx.doi.org/10.1080/00218839.2020.1804118).

Additional information

Funding

This study was funded by the Research Council of Lithuania under Grant No. SVE-01/2012 and was partly supported by the long-term research program “Biopotential and quality of plants for multifunctional use” implemented by the Lietuvos Mokslo Taryba, Lithuanian Research Centre for Agriculture and Forestry.