Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

In this study, the chemical profile of bee pollen (BP) and bread (BB) samples collected from same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing identification 23 phenolic compounds 42 free amino acids (FAAs). Rutin was compound highest rate occurrence in both BP BB samples. However, concentrations protocatechuic acid, 2,5-dihydroxybenzoic acid kaempferol significantly higher than hive probably as result microbial activity glycosides degradation. The obtained data revealed that profiles differ not only type a product but also region. Among FAAs proline predominant all followed l-asparagine (BP samples) l-aspartic samples). A high content can be used parameter sample freshness. Also, Principal Component Analysis (PCA) Cluster analysis proved possibility using phlorizin chemotaxonomic marker for Rosaceae (Malus or Prunus genus) presence BP1 sample. addition, had impact on differentiation due to lower caused activity. To best our knowledge, study is first compare individual botanical origin (predominantly originated plants belonging following families: Asteraceae, Fabaceae, Plantaginaceae Rosaceae).