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

• Published in: Food science & technology 2017-03, Vol.76, p.299-305
• Main Authors: Almeida, Jacqueline de Florio, Reis, Amália Soares dos, Heldt, Leila Fernanda Serafini, Pereira, Daiane, Bianchin, Mirelli, Moura, Cristiane de, Plata-Oviedo, Manuel Vicente, Haminiuk, Charles Windson Isidoro, Ribeiro, Ingridy Simone, Luz, Cynthia Fernandes Pinto da, Carpes, Solange Teresinha
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Bee pollen; Functional foods; Meat products; Polyphenols
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2016.06.017

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 °C by thiobarbituric acid reactive substances (TBARS). 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