Influence of lyophilization and convective type drying on antioxidant properties, total phenols and flavonoids in pollens
2017
Cinkmanis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Mikelsone, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Pollen is one of the most popular beekeeping products surpassed by honey and wax. In nature there is no food analogue, which can compare to pollen in terms of those biologically active substances, which are necessary for normal development and functioning of human body. The aim of the research was to determine and compare the total antioxidants, total flavonoids, total phenolic compounds and antiradical activity content in fresh, lyophilized and dried pollen samples. Content of total antioxidants (DPPH quercetin equivalent), total flavonoids, total phenols and antiradical activity (with DPPH absorption) was determined by spectrophotometric method. Three different pollen samples were analysed – fresh pollen, dried pollen at +42 °C and lyophilized pollen. Results of the analysis showed that the highest total antioxidant content is in fresh pollen – 29.75 mg QC 100 gE-1, but the lowest in both dried samples. Total phenol content in dried pollen was 56.89 mg GAE 100 gE-1, in lyophilized pollen – 54.11 mg GAE 100 gE-1. Total phenol content in fresh pollen was 61.64 mg GAE 100 gE-1. Both thermal treatment and lyophilisation decreased flavonoid content in pollen. Drying pollen at +42 °C affected by lower losses of total antioxidants, total flavonoids, total phenols and antiradical activity than in lyophilisation process.
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