Evaluation of the biochemical constituents and antioxidant potential of Heterotrigona itama bee bread extracted using the bromelain-assisted method
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Abstract
Bee bread is a nutrient-dense substance produced through the microbial fermentation of pollen, nectar, and bee secretions, serving as the primary nourishment for stingless bee colonies. This study aimed to evaluate the biochemical constituents of Heterotrigona itama bee bread, specifically investigating how bromelain-assisted extraction influences its antioxidant potential and nutrient solubility. Nutritional profiling of the fresh bee bread revealed a high content of carbohydrates (57.0%) and proteins (23.3%). The results demonstrated that bromelain treatment significantly improved the biochemical profile of the enzymatically-treated bee bread (EBB) compared to the raw (RBB) and water-extracted (WBB) controls. Post-treatment, the total soluble protein content increased substantially from 195.8 mg/mL in RBB to 456.7 mg/mL in EBB. Furthermore, enzymatic hydrolysis significantly retained and enhanced the antioxidant capacity, showing a 26.5% to 32.2% increase in radical-scavenging activity through DPPH and ABTS assays relative to the raw samples. The main phenolic acids found in all samples analyzed using HPLC were gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, caffeic acid, and rutin. Proline was identified as the predominant free amino acid, with all nine essential amino acids present, alongside non-protein amino acids such as gamma-aminobutyric acid (GABA). These findings indicate that bromelain-assisted extraction effectively enhances the nutritional composition and antioxidant potential of H. itama bee bread.
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