Botanical origin, chemical composition, and microbiological quality of bee pollen from Iran.

Siavash Naghizadeh, Ahmadreza Mehrabian, Hadi Maleki, Zahra Shakoori

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Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Compositional and Biofunctional Properties ofFoods (Basel, Switzerland) · 2026
Article

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5 · Who and what money

Authors and funding

4 authors.

Siavash NaghizadehDepartment of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.

Ahmadreza MehrabianDepartment of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran. a_mehrabian@sbu.ac.ir.

Hadi MalekiDepartment of Microbiology and Microbial Biotechnology, Faculty of Life Sciences & Biotechnology, Shahid Beheshti University, Tehran, Iran.

Zahra ShakooriDepartment of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Bee pollen as a natural product has gained popularity in recent years and is increasingly being used as a food and dietary supplement. This work aims to characterize, the botanical origin, nutritional value, total phenolic content, and microbiological quality of this beehive product. Palynological analyses of 28 pollen samples by scanning electron microscopy (SEM) identified a total of 75 pollen types from 25 families and 64 genera, most of them belonging to Asteraceae, Fabaceae, Rosaceae, Brassicaceae and Apiaceae families. Physicochemical parameters were determined, and data showed that pH, moisture, and ash content values ranged from 4.7 to 5.4, 2.1% to 3.2%, and 1.8% to 2.1%, respectively. Total carbohydrate, lipid, and protein contents in these samples varied from 67.7% to 75.8%, 2.1% to 8.9%, and 16.4% to 24.6%, respectively. Total phenolic content was between 6 and 11.5 mg GAE/g pollen. Microbiological quality was assessed using the plate count method, and the aerobic mesophilic plate count (APC) of pollen samples ranged from 1.2 × 10

Indexed as

PollenAnimalsBeesIranNutritive ValuePhenolsPhenolsBee pollenBotanical originMicrobiological qualityNutritional valuePalynological analysisScanning electron microscopy (SEM)

Identifiers

PMID41266765

DOI10.1038/s41598-025-28500-w

PMCPMC12749392

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