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

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
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.76 pp. 299-305
antioxidant activity, antioxidants, bee pollen, freeze drying, gallic acid, honey bees, kaempferol, lipid peroxidation, liquid chromatography, malondialdehyde, oxidative stability, pork, sausages, sodium, storage time, thiobarbituric acid-reactive substances
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 < 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.