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

Anjos, Ofélia; Fernandes, Rodrigo; Cardoso, Susana M.; Delgado, Teresa; Farinha, Nelson; Paula, Vanessa; Estevinho, Letí­cia M.; Carpes, Solange Teresinha

doi:10.1016/j.lwt.2019.05.105

Cited by 56 publications

(39 citation statements)

References 32 publications

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“…Karkar et al (2018) reported that antioxidant capacities of chestnut bee pollen samples were 3.70-34.18 mg TE/g, 3.15-20.24 mM TE/g by CHROMAC ve FRAP methods, respectively. A previous study by Anjos et al, (2019a) average total phenolic content of 6 bee pollen samples which found as predominant pollen Cistus ladanifer (42.6%) were detected 6.81 mg QE/g and average antioxidant capacity was EC50: 2.62 mg/mL by DPPH methods. On the other hand, the total phenolic content value (6.9-21 mg GAE/g) in bee pollens were lower than the values in this study reported by Duarte et al (2018).…”

Section: Antioxidant Capacities and In Vitro Bioaccessibilities Of Thmentioning

confidence: 82%

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

et al. 2021

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The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 μmol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.

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Section: Antioxidant Capacities and In Vitro Bioaccessibilities Of Thmentioning

confidence: 82%

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

et al. 2021

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“…Therefore, investigations based on the use of the bee-collected pollen as a supplement in meat products have recently become increasingly interesting to scientists. According to the previous studies, pollen or pollen extract has shown a strong antioxidative effect on the meat products such as sausages or meatballs [45][46][47]92]. A steady increase in TBARS (thiobarbituric acid reactive substances content) was observed during the storage of meat products; however, the addition of pollen significantly slowed down the lipid oxidation compared to the control sample [47].…”

Section: Bee-collected Pollen-based Bakery Confectionery Juice Andmentioning

confidence: 98%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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“…Several authors (Anjos et al, 2019;Almeida et al, 2017;Selani et al, 2011) refer that values lower than 3 mg of malonaldehyde/kg of meat product can be considered suitable and safe for consumption. According to these findings, all the chicken pâté prepared with GPWL and GPWM could be considered in good condition during all storage periods (values lower 2.50 mg malonaldehyde/kg chicken pâté).…”

Section: Effect Of Grape Pomace On Oxidative Stability In Chicken Pâtémentioning

confidence: 99%

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Carpes

Pereira

Moura

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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

Cited by 56 publications

References 32 publications

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

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