Use this url to cite publication: https://hdl.handle.net/20.500.12259/52694
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Comparison of antioxidant properties in bee pollen fermented by lactic acid bacteria
Type of publication
Tezės kitame recenzuojamame leidinyje / Theses in other peer-reviewed publication (T1e)
Title
Comparison of antioxidant properties in bee pollen fermented by lactic acid bacteria
Is part of
The vital nature sign [elektroninis išteklius] : 9th international scientific conference : abstract book. Kaunas : Vytautas Magnus university, 2015, [no. 9]
Date Issued
Date Issued |
---|
2015 |
Publisher
Kaunas : Vytautas Magnus university
Extent
p. 14-14
Field of Science
Abstract
In the recent years most of research were done about the bee pollen and bee bread components and their useful properties. Bee collected pollen is very valuable natural product. It contains a large amount of polyphenolic compounds. Pollen consist mainly of flavonoids which may act as potential antioxidants. According to the published data, bee bread possess higher antioxidant activity than bee pollen. However the production of bee bread by the bees is longer process than collection of bee pollen. This study was focused on the production of artificial bee bread. There are no data about artificially fermented bee pollen. The main task of this analysis was to perform the fermentation of bee pollen using lactic acid bacteria and compare its antioxidant activity with natural bee pollen. Phenolic compounds were analysed using spectrophotometric methods with Folin-Ciocalteau reagent and results were expressed using rutin equivalents. Flavonoids analysis was carried out by colorimetric reaction with aluminium trichloride, results were also expressed using rutin equivalents. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used for the evaluation of radical scavenging activity in the samples. Bee pollen fermentation process was performed by Lactobacillus rhamnosus and Lactobacillus delbruleckii lactic acid bacteria. Fermentation lasted from 8 to 12 days, first 2 days at 37 degrees the remaining days at 22 degrees.
Type of document
type::text::conference output::conference proceedings::conference paper
Language
Anglų / English (en)
Coverage Spatial
Lietuva / Lithuania (LT)