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Abstract(s)
O pólen apícola é um importante produto da colmeia, com uma composição química e
propriedades biológicas, que variam de acordo com a região de produção, idade e
espécie botânica da planta de onde a abelha recolhe o pólen e condições agroecológicas
no momento da recolha. A presente investigação teve como objetivo o estudo da
influência dos métodos de preservação na composição química e atividade antioxidante
do pólen apícola preservado através das técnicas de congelação, liofilização e secagem
em estufa a temperatura de 35ºC, 40ºC e 45ºC, durante 9 meses de armazenamento.
Deste modo, foram avaliados os teores de humidade, cinza, proteína, gordura, açúcares
e compostos fenólicos totais, para além da atividade antioxidante (método do 2,2-
difenil-1-picril-hidrazil (DPPH) e método do poder redutor), imediatamente após a
aplicação de cada técnica de preservação e ao longo de um período de 9 meses de
armazenamento (após 1 mês, 3 meses, 6 meses e 9 meses). Os resultados obtidos
mostraram que as características significativamente influenciadas pela aplicação das
técnicas de preservação foram os teores de glucose, compostos fenólicos totais e
atividade antioxidante. De uma forma geral, considerando a manutenção do valor
nutricional do pólen, a liofilização mostrou-se como a técnica de preservação mais
adequada, tendo, no entanto, um impacto negativo mais evidente no teor de compostos
fenólicos totais e atividade antioxidante do pólen, quando comparada com a técnica de
secagem em estufa à temperatura mais alta, ou seja, a 45°C.
Bee pollen is an important product of the hive, with a chemical composition and biological properties, which may vary according to the region of production, age and botanical species of the plant from which the bee collects pollen, and agroecological conditions at the time of collection. The objective of this investigation was to study the effect of freezing, freeze-drying and oven drying methods at temperature the 35°C, 40°C and 45°C, on the chemical composition and antioxidant activity of bee pollen during 9 months of storage. Thus, moisture, ash, protein, fat and total phenolic compounds contents, as well as antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power assays) were evaluated, immediately after the application of each preservation method and during 9 months of storage (after 1, 3, 6 and 9 months). The results obtained showed that the glucose levels, the total phenolic contents and antioxidant activity were significantly influenced by the application of preservation methods. In general, regarding the nutritional composition of the pollen, freeze-dry showed the best preservation method, although it was observed a negative impact on total phenolic contents and antioxidant activity, when compared with the oven drying at the taller temperature (45°C).
Bee pollen is an important product of the hive, with a chemical composition and biological properties, which may vary according to the region of production, age and botanical species of the plant from which the bee collects pollen, and agroecological conditions at the time of collection. The objective of this investigation was to study the effect of freezing, freeze-drying and oven drying methods at temperature the 35°C, 40°C and 45°C, on the chemical composition and antioxidant activity of bee pollen during 9 months of storage. Thus, moisture, ash, protein, fat and total phenolic compounds contents, as well as antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power assays) were evaluated, immediately after the application of each preservation method and during 9 months of storage (after 1, 3, 6 and 9 months). The results obtained showed that the glucose levels, the total phenolic contents and antioxidant activity were significantly influenced by the application of preservation methods. In general, regarding the nutritional composition of the pollen, freeze-dry showed the best preservation method, although it was observed a negative impact on total phenolic contents and antioxidant activity, when compared with the oven drying at the taller temperature (45°C).
Description
Keywords
Pólen Preservação Composição química Atividade antioxidante