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Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

2019Journal article Open access
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dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFernandes, Rodrigo
dc.contributor.authorCardoso, Susana M.
dc.contributor.authorDelgado, Teresa
dc.contributor.authorFarinha, Nelson
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorCarpes, Solange T.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:31Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:31Z
dc.date.issued2019
dc.description.abstractThe antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.
dc.description.sponsorshipCentro de Estudos Florestais that is a research unit funded by FCT (UID/AGR/00239/2019). The author Estevinho M. L. wishes to thank to the strategic programme UID/BIA/04050/2013(POCI-01-0145-FEDER-007569) funded by national funds through the Fundação para a Ciência e a Tecnologia (FCT, Portugal) and by the European Regional Development Fund (ERDF) through the COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI). Thanks are also due to FCT/MEC for the financial support to the research unit QOPNA (FCT UID/QUI/00062/2019), through national founds and where applicable co-financed by FEDER, within PT2020 Partnership Agreement. Susana Cardoso thanks the research contract under the project AgroForWealth (CENTRO-01-0145-FEDER-000001), funded by Centro2020, through FEDER and PT2020.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAnjos, Ofélia; Fernandes, Rodrigo; Cardoso, Susana M.; Delgado, Teresa; Farinha, Nelson; Paula, Vanessa; Estevinho, Letícia M.; Carpes, Solange T. (2019). Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT. ISSN 0023-6438. 111, p. 869-875en_EN
dc.identifier.doi10.1016/j.lwt.2019.05.105en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/20278
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidanten_EN
dc.subjectBlack puddingen_EN
dc.subjectLipid oxidationen_EN
dc.subjectPollenen_EN
dc.titleBee pollen as a natural antioxidant source to prevent lipid oxidation in black puddingen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIA%2F04050%2F2013/PT
oaire.fundingStream5876
person.familyNamePaula
person.familyNameEstevinho
person.givenNameVanessa B.
person.givenNameLetícia M.
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication960f5ea5-510b-491e-b931-6ab78ab72054
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
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relation.isProjectOfPublication78617fc7-4718-447c-a308-5b39e4818848
relation.isProjectOfPublication.latestForDiscovery78617fc7-4718-447c-a308-5b39e4818848

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