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

被引：75

作者：

Almeida, Jacqueline de Florio ^{[1
]}

dos Reis, Amalia Soares ^{[1
]}

Serafini Heldt, Leila Fernanda ^{[1
]}

Pereira, Daiane ^{[1
]}

Bianchin, Mirelli ^{[1
]}

de Moura, Cristiane ^{[1
]}

Plata-Oviedo, Manuel Vicente ^{[2
]}

Isidoro Haminiuk, Charles Windson ^{[2
]}

Ribeiro, Ingridy Simone ^{[3
]}

Pinto da Luz, Cynthia Fernandes ^{[4
]}

Carpes, Solange Teresinha ^{[1
]}

机构：

[1] Fed Univ Technol Parana UTFPR, Dept Chem, POB 591, BR-85503390 Pato Branco, PR, Brazil

[2] Fed Univ Technol Parana (UTFPR, Grad Program Food Technol, POB 1233, BR-87301899 Campo Mourao, PR, Brazil

[3] Inst Fed Sul Minas Gerais, BR-37890000 Muzambinho, MG, Brazil

[4] Environm Secretary Sao Paulo State, Inst Bot, Res Ctr Palynol, BR-04301902 Sao Paulo, SP, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 76卷

关键词：

Functional foods; Bee pollen; Polyphenols; Antioxidant activity; Meat products; HONEYBEE-COLLECTED POLLEN; COOKED CHICKEN MEAT; PALYNOLOGICAL ORIGIN; ALPHA-TOCOPHEROL; PHENOLIC CONTENT; PLANT-EXTRACTS; ROSEMARY; POLYPHENOLS; STABILITY; PRODUCTS;

D O I：

10.1016/j.lwt.2016.06.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 degrees C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：299 / 305

页数：7

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