Antioxidative Properties of Bee Pollen Extracts Examined by
EPR Spectroscopy
Volume 56, Number 1 / June 2012
Bee pollen is a valuable and highly recognized source of
exogenous antioxidants. The aim of these studies was to determine the
antioxidant capacity of three types of bee pollen extracts: ethanol extracts of
bee pollen, pepsin extracts of bee pollen and ethanol extracts of
pepsin-digested bee pollen. Their antioxidant properties were determined with
the use of electron paramagnetic resonance (EPR) and their ability to quench
DPPH free radicals was estimated. The EPR results showed that ethanol extracts
of pepsin-digested bee pollen (EEPP) had the highest antioxidative effect and
the highest free radical DPPH scavenging potential. The pepsin extracts of bee
pollen (PEP) had the weakest antioxidant capacity. The ability to quench DPPH
free radicals was also the weakest one for this extract. An average
antioxidative effect was recorded for ethanol extracts of bee pollen (EEP).
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