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Influence of the storage conditions (frozen vs dried) in health‐related lipid indexes and antioxidants of bee pollen

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Resumo:Following harvest, bee pollen must be submitted to processing in order to maintain properties for consumers’ health insurance. In this study, the changes on the lipid profile, contents of vitamin C, β‐carotene and lycopene of bee pollen samples submitted to two conservation methods (freezing and drying) are evaluated. Eleven fatty acids, eight saturated, one monounsaturated, and two polyunsaturated are quantified. The PUFA/SFA ratio ranges from 1.18 to 3.95 g 100−1 g−1 and is significantly higher in the frozen extracts. On the other hand, the ratio n6:n3 (ranging between 0.36 and 0.86 g 100−1 g−1) did not differ among processing methodologies, for most of the cases. The atherogenicity (AI) and thrombogenecity (TI) indexes are similar among preservation processes and coherent with the found on other health‐promoting foods. The contents of vitamin C, β‐carotene and lycopene are, for all samples, significantly superior in the frozen bee pollen.
Autores principais:Estevinho, Letícia M.
Outros Autores:Dias, Teresa; Anjos, O.
Assunto:Pollen; Frozen vs. Dried; Lipid Indexes
Ano:2018
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Castelo Branco
Idioma:inglês
Origem:Repositório Científico do Instituto Politécnico de Castelo Branco

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