Morphology, physicochemical properties and antioxidant capacity of bee pollens

Roman Bleha, Tetiana Shevtsova, Vojtěch Kružík, Ján Brindza and Andrej Sinica
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Roman Bleha: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Tetiana Shevtsova: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Vojtěch Kružík: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Ján Brindza: Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovak Republic
Andrej Sinica: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 1, 1-8

Abstract: 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.

Keywords: beekeeping products; colour; FTIR; SEM (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:139-2018-cjfs

DOI: 10.17221/139/2018-CJFS

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