Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&H)

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽

10.1016/j.lwt.2018.11.076 ◽

2019 ◽

Vol 101 ◽

pp. 630-638 ◽

Cited By ~ 17

Author(s):

Hongyan Li ◽

Long Xie ◽

Yue Ma ◽

Min Zhang ◽

Yuwei Zhao ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Drying Methods ◽

Drying Characteristics

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Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

Journal of Food Protection ◽

10.4315/0362-028x-61.2.217 ◽

1998 ◽

Vol 61 (2) ◽

pp. 217-220 ◽

Cited By ~ 11

Author(s):

HONG-SUN YOOK ◽

SEONG-IL LIM ◽

MYUNG-WOO BYUN

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Physicochemical Properties ◽

Gamma Irradiation ◽

Acid Composition ◽

Thiobarbituric Acid ◽

Acid Value ◽

Ozone Treatment ◽

Bee Pollen ◽

Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (>102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P < 0.05).

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k-carrageenan edible films for beef: honey and bee pollen phenolic compounds improve their antioxidant capacity

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107250 ◽

2021 ◽

pp. 107250

Author(s):

P. Velásquez ◽

G. Montenegro ◽

L.M. Valenzuela ◽

A. Giordano ◽

G. Cabrera-Barjas ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Edible Films ◽

Bee Pollen

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Morphology, physicochemical properties and antioxidant capacity of bee pollens

Czech Journal of Food Sciences ◽

10.17221/139/2018-cjfs ◽

2019 ◽

Vol 37 (No. 1) ◽

pp. 1-8 ◽

Cited By ~ 2

Author(s):

Roman Bleha ◽

Tatiana Shevtsova ◽

Andrej Sinica ◽

Vojtech Kruzik ◽

Jan Brindza

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Ftir Spectroscopy ◽

Water Activity ◽

Antioxidant Properties ◽

Pollen Grains ◽

Botanical Origin ◽

Colour Parameters

Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.

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Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Foods ◽

10.3390/foods9060831 ◽

2020 ◽

Vol 9 (6) ◽

pp. 831 ◽

Cited By ~ 1

Author(s):

Han Chen ◽

Haotian Zheng ◽

Margaret Anne Brennan ◽

Wenpin Chen ◽

Xinbo Guo ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Cold Storage ◽

Phase Stability ◽

Radical Scavenging ◽

Black Tea ◽

Laser Scanning Microscopy ◽

Lower Phase ◽

Antioxidant Power ◽

Tea Infusion

The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).

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