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dc.contributor.authorFeás Sánchez, Xesús
dc.contributor.authorVázquez Tato, María del Pilar
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorSeijas Vázquez, Julio Antonio
dc.contributor.authorIglesias Becerra, Antonio
dc.date.accessioned2020-06-15T08:10:47Z
dc.date.available2020-06-15T08:10:47Z
dc.date.issued2012
dc.identifier.citationFeás, X.; Vázquez-Tato, M.P.; Estevinho, L.; Seijas, J.A.; Iglesias, A. Organic Bee Pollen: Botanical Origin, Nutritional Value, Bioactive Compounds, Antioxidant Activity and Microbiological Quality. Molecules 2012, 17, 8359-8377
dc.identifier.urihttp://hdl.handle.net/10347/22990
dc.description.abstractOrganic bee pollen (BP, n = 22) harvested from the Douro International Natural Park (DINP, Portugal) was studied. Nine botanical families were found in the mixture of the samples. The water activity and pH ranged 0.21–0.37 and 4.3–5.2, respectively. The BP analyses averaged 67.7% carbohydrates, 21.8% crude protein, 5.2% crude fat and 2.9% ash. The energy ranged from 396.4 to 411.1 kcal/100 g. The principal fatty acid found was linolenic, followed by linoleic acid, palmitic acid and oleic acid. The phenolic and flavonoid contents varied from 12.9 to 19.8 mg of gallic acid equivalents/g of extract and from 4.5 to 7.1 mg of catechin equivalents/g of extract, respectively. The scavenger activity and β-carotene bleaching assays values (EC50) were 3.0 ± 0.7 mg/mL and 4.6 mg/mL ± 0.9 mg/mL, respectively. E. coli, sulphite-reducing Clostridia, Salmonella and S. aureus were not found. Since there are studies indicating appreciable differences among BPs from different regions, the full characterization of BP from diverse origins still appears to be a sound research priority in order to obtain reliable data about this beehive product
dc.description.sponsorshipWe would like to thank the Portuguese beekeepers who kindly supplied us with the samples for this study. X. F. would also like to thank the Xunta de Galicia (Isidro Parga Pondal Program for Young Researchers, Grant No.: IPP-020)
dc.language.isoeng
dc.publisherMDPI
dc.rights© 2012 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/
dc.subjectBee pollen
dc.subjectAntioxidant capacity
dc.subjectBioactive compound
dc.subjectFatty acids
dc.subjectMicrobiological safety
dc.subjectOrganic food
dc.titleOrganic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality
dc.typejournal article
dc.identifier.doi10.3390/molecules17078359
dc.relation.publisherversionhttps://doi.org/10.3390/molecules17078359
dc.type.hasVersionVoR
dc.identifier.essn1420-3049
dc.rights.accessRightsopen access
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Orgánica
dc.description.peerreviewedSI


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© 2012 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)
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 © 2012 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)





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