ArticleFood science & nutrition2026
Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Potential Health Benefits of Bee Bread from Stingless Bees on Reproductive Health: A Review.International journal of molecular sciences · 2026Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bee bread is a remarkable apicultural product recognized for its abundant proteins, minerals, vitamins, and phenolic compounds, which enhance its notable biological activity. This study aimed to optimize the extraction conditions to maximize the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) with conventional extraction of bee bread using response surface methodology (RSM) with Central Composite Design (CCD). The phenolic profile of the optimal extract was evaluated by high-performance liquid chromatography (HPLC). Antibacterial activity of the optimal extract was evaluated against
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Registered trials
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