Objective. To establish current knowledge about Colombian bee-pollen from a point of view nutritional and functional, contributing towards creating national technical standards and the identification of chemical differentiation factors for further researches. Material and methods. One hundred ninety-six samples of dried bee pollen were collected in the center region of Colombia known as Cundi-boyacense high plateau, where nearly 90% of total bee pollen production is concentrated in this country. Performed physicochemical analyses in this study were: moisture, pH, acidity, ash, carbohydrates, lipids, proteins, dietary fiber, fatty acid profile and mineral elements. Results. Bee pollen from this region had 7.7±5.2 g/100 g moisture content, and a following centesimal composition based on dry matter: ashes 2.5±0.4 g; lipids 6.90±3.5 g; proteins 23.8±3.2 g and total dietary fiber 14.5±3.5 g. The most abundant fatty acids were α-linolenic, palmitic and linoleic. Carbohydrates were the main components and fructose and glucose the most concentrated sugars. The predominant minerals assessed here were potassium, calcium and magnesium. The results were also discussed in terms of the characteristics found in Colombian bee-pollen in comparison to international regulations and findings for other varieties of commercial bee-pollen from eight different countries. Conclusions. The results found in this study suggest that bee-pollen may be used as a dietary supplement and agree with bibliographical reports and international regulations. Such characterization will enable to be proposed technical standards in line with Colombian bee-pollen properties and it is expected to improve marketing and production chain conditions.

Objective: To determine the ability of propolis preservative cachama fillets during refrigerated storage. Materials and method. Ethanol extracts of propolis (EEP) were used in cachama fillets. The treatments included: i) 96% ethanol alcohol as the control; ii) 0.8% EEP; iii) 1.2% EEP; and iv) liquid smoke. A in vitro analysis was used to determine the inhibitory effect of propolis on Staphylococcus aureus, Escherichia coli, Salmonella sp. and Clostridium sp. and on the fish matrix to determine the mesophiles, psychrotrophiles, total coliforms, fecal coliforms, sulphite reducing spores and the presence of Salmonella. Results. The results of the in vitro analysis demonstrated the control that the EEP had over the evaluated microorganisms without presenting significant differences between the different concentrations (p>0.05). The analyses of the fish fillet matrix presented acceptable contents for the evaluated microorganisms in the treatments with EEP. A different situation was seen in the treatment with liquid smoke and the control, which had samples that where rejected after 20 days of storage. The sensory analysis showed acceptance for the samples with EEP until the end of the storage period but low marks for the treatment with liquid smoke and the control. Conclusions. The EEP used in this study could be effective for the control of Gram positive bacteria and some Gram negative bacteria that are present in cachama fillets; and could be an alternative to the use of chemical preservatives. RESUMENObjetivo. Determinar la capacidad conservante de propóleos en filetes de cachama durante el almacenamiento bajo refrigeración. Materiales y método. Se utilizaron extractos etanólicos de propóleos (EEP) en filetes del pez cachama (Piaractus brachypomus). Los tratamientos realizados fueron: i) alcohol etanólico 96% v/v como control; ii) EEP 0.8%; iii) EEP 1.2% y iv) Humo líquido. Fueron realizados análisis in vitro para determinar la actividad inhibitoria de los propóleos frente a Staphylococcus aureus, Escherichia coli, Salmonella spp., y Clostridium sp., y en la matriz de pescado para determinar la presencia de mesófilos, psicrotrófilos, coliformes totales, coliformes fecales, esporas sulfitoreductoras ORIGINAL Rev.MVZ Córdoba 19(3):4214-4225, 2014. ISSN: 0122-0268 4215 y de Salmonella spp. Resultados. Los resultados de los análisis in vitro mostraron control de los EEP sobre los microorganismos utilizados sin presentar diferencias significativas (p>0.05). Los análisis en la matriz del filete de pescado presentaron conteos aceptables para los microorganismos evaluados en los tratamientos con EEP. Situación diferente para los tratamientos con el humo líquido y el control, siendo las muestras rechazadas a partir del día 20 de almacenamiento. El análisis sensorial mostró aceptación de las muestras con EEP hasta el final del período de almacenamiento y bajas puntuaciones para los tratamientos con el humo líquido y el control. Conclusiones. Los EEP utilizados podrían ser efectivos en el control de bacterias Gram po...