Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

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• 作者：Jacqueline de Florio Almeida^a ; Amá ; lia Soares dos Reis^a ; Leila Fernanda Serafini Heldt^a ; Daiane Pereira^a ; Mirelli Bianchin^a ; Cristiane de Moura^a ; Manuel Vicente Plata-Oviedo^b ; Charles Windson Isidoro Haminiuk^b ; Ingridy Simone Ribeiro^c ; Cynthia Fernandes Pinto da Luz^d ; Solange Teresinha Carpes^a ; ^{solangecarpes@gmail.com}
• 关键词：Functional foods ; Bee pollen ; Polyphenols ; Antioxidant activity ; Meat products
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：299-305
• 全文大小：769 K
• 卷排序：76

文摘

The phenolic compounds content was 19.69 mg GAE/g, Gallic Acid Equivalent. High antioxidant activity was found in lyophilized bee pollen extract. Kaempferol and quercetin were present in greater amounts in the bee pollen extract. Lyophilized bee pollen was effective in retarding lipid oxidation in sausage.