Functional properties and antidiabetic effects of Moroccan bee pollen

Abstract

This comprehensive study evaluated the quality parameters and bioactive potential of eight bee pollen samples collected from different regions of Morocco, including Meknes, Tanger, and other geographical areas. Through rigorous physicochemical analysis, we determined key quality indicators: moisture content (15-28%), pH (4.2-5.0), water activity (0.3-0.4), and ash content (2.1-4.2%), all meeting international quality standards. Nutritional profiling revealed substantial protein content (16.36–29.12 mg/100g) and significant concentrations of essential minerals, particularly potassium and magnesium, with only trace amounts of heavy metals detected in two samples.

Spectrophotometric analysis demonstrated remarkable phenolic (23.47±0.80 mg GAE/g) and flavonoid (2.17±0.26 mg QE/g) content, which correlated with strong antioxidant capacity as evidenced by DPPH radical scavenging activity (IC50: 40-60 μg/mL). HPLC characterisation identified gallic acid, caffeic acid, kaempferol, vanillic acid, and p-coumaric acid as the predominant polyphenolic compounds. Of particular therapeutic interest, the samples exhibited significant dose-dependent inhibition of carbohydrate-metabolising enzymes α-amylase (IC50: 195.09-963.79 μg/mL) and α-glucosidase (IC50: 90.99-876.24 μg/mL), suggesting potential applications in diabetes management.

These findings collectively highlight Moroccan bee pollen as a nutritionally dense, bioactive-rich natural product that meets global quality benchmarks. The demonstrated antioxidant and enzyme inhibitory properties, coupled with its favourable nutritional profile, position it as a promising candidate for functional food development and nutraceutical applications. This study provides a scientific foundation for the valorisation of Moroccan bee pollen and suggests directions for future research, including investigation of regional variations, in vivo studies, and potential commercial applications in the apiculture and health food industries.