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

作者：Almeida Jacqueline de Florio; dos Reis Amalia Soares; Serafini Heldt Leila Fernanda; Pereira Daiane; Bianchin Mirelli; de Moura Cristiane; Plata Oviedo Manuel Vicente; Isidoro Haminiuk Charles Windson; Ribeiro Ingridy Simone; Pinto da Luz Cynthia Fernandes; Carpes Solange Teresinha^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2017, 76: 299-305.

DOI：10.1016/j.lwt.2016.06.017

• Functional foods
• Bee pollen
• Polyphenols
• Antioxidant activity
• Meat products

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 (TSARS). 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.

• 出版日期2017-3