Nutritional value and antioxidant activity the pollen submitted to different preservation techniques

Lema, Filipe; Tomás, Andreia; Martins, Vitor Manuel Ramalheira; Vilas-Boas, Miguel

http://hdl.handle.net/10198/23921

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Authors

Lema, Filipe

Tomás, Andreia

Martins, Vitor Manuel Ramalheira

Vilas-Boas, Miguel

Abstract(s)

The moisture content of bee pollen is one of the most important parameters for the preservation and quality of this product, which can vary from 18 to 25%, depending on the technique and the time of collection[1]. These humidity values can contribute to the proliferation of microbiological contamination and changes in the nutritional value of pollen, which can make its consumption and commercialization unfeasible [2 and 4]. In this study, it was intended to evaluate the impact of different preservation techniques on the nutritional value and antioxidant properties of bee pollen.

Keywords

Bee pollen Nutritional value

URI

http://hdl.handle.net/10198/23921

Citation

Lema, Filipe H.C.; Tomás, Andreia; Martins, Vitor Manuel Ramalheira; Vilas-Boas, Miguel (2021). Nutritional value and antioxidant activity the pollen submitted to different preservation techniques. In Natural Products Applications: Health, Cosmetics and Food. Online