Phytochemical components in different types of pollen and their effects on honey bees

Abstract EN

In this study, the phytochemical analysis was performed for four major types of pollen namely broad bean (Vicia faba), date palm (Phoenix dactylifera), Egyption clover (Trifolium alexandrinum) and maize (Zea mays) which were collected by honey bee colonies from the study area.

Phytochemical analysis showed that clover pollen occupied the highest total antioxidant capacity (TAC), flavonoid and tannins 6480.67, 7155.63 and 752.21 mg/100gm, respectively, compared with the other pollen types, while the highest percentage of phenol was found in date palm pollens 734.13 mg/100gm.

To determine the nutritional effects on some criteria such as food consumption rate, brood rearing, bee population, stored pollen and longevity of honey bee four types of pollen were supplied to honey bee colonies.

Fifth group was fed on mixture from all pollen types at a rate of 25% of each type, whereas the sixth group was free from pollen and used as control.

The highest food consumption was from date palm pollen, followed by broad bean, clover and maize.

Concerning brood rearing and stored pollen, the highest mean of sealed brood area and stored pollen was found in colonies fed on mixture pollen, while the control had the lowest values.

Feeding honey bee colonies on mixed pollen diet, broad bean and clover pollen gave the highest rate of population, with no significant differences (p<0.05).

Supplying cage bees with different types of pollen had significant (p<0.05) differences on longevity.

The bees that were fed on the mixture pollen lived for the longest possible period 30.63 days, followed by clover, broad bean, date palm and maize pollens (29.47, 26.22, 25.20 and 23.63 days, respectively).

Also, it was noticed that feeding caged bees on sugar syrup only (control) shortened the longevity of honey bee workers (19.3 days only).

This effect on longevity may be due to the phytochemical compounds that pollen contains, such as total antioxidants, including phenols, flavonoids, and tannins.