Nutritional and functional attributes of honey bee pollen as a food ingredient

Abstract

Abstract

Bee pollen is a natural product with potential for functional food applications, though its composition varies by geographic and botanical origin. This study examined the proximate composition, mineral content, color and bioactive compounds of pollen from four Ethiopian districts (Asella, Holeta, Gedo and Wondogenet). Thirty samples were collected across different productive seasons to capture spatial and seasonal variability and analyses followed internationally recognized methods. Significant differences ( p < 0.05) were observed among districts. Wondogenet pollen had the highest protein, total phenolic and flavonoid contents, elevated minerals (K and Zn), while Gedo pollen had higher in Zn, K, ash and lighter color. Holeta pollen samples exhibited higher moisture and ash, while Asella showed comparatively lower in all over potential. But antioxidant activity was not significantly different for all locations. Principal Component Analysis revealed clear clustering by geographic origin, with bioactive compounds, minerals and color contributing most to variation. These results highlight the compositional diversity of Ethiopian bee pollen and its potential as a nutrient-rich functional food. Selecting pollen sources based on this composition may enhance its use in functional foods and nutraceuticals.