Evaluation of the physicochemical and functional properties of Colombian bee pollen

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Evaluation of the physicochemical and functional properties of Colombian bee pollen

Journal Title: Revista MVZ Cordoba - Year 2014, Vol 19, Issue 1

Abstract

Objective. To establish current knowledge about Colombian bee-pollen from a point of view nutritional and functional, contributing towards creating national technical standards and the identification of chemical differentiation factors for further researches. Material and methods. One hundred ninety-six samples of dried bee pollen were collected in the center region of Colombia known as Cundi-boyacense high plateau, where nearly 90% of total bee pollen production is concentrated in this country. Performed physicochemical analyses in this study were: moisture, pH, acidity, ash, carbohydrates, lipids, proteins, dietary fiber, fatty acid profile and mineral elements. Results. Bee pollen from this region had 7.7±5.2 g/100 g moisture content, and a following centesimal composition based on dry matter: ashes 2.5±0.4 g; lipids 6.90±3.5 g; proteins 23.8±3.2 g and total dietary fiber 14.5±3.5 g. The most abundant fatty acids were α-linolenic, palmitic and linoleic. Carbohydrates were the main components and fructose and glucose the most concentrated sugars. The predominant minerals assessed here were potassium, calcium and magnesium. The results were also discussed in terms of the characteristics found in Colombian bee-pollen in comparison to international regulations and findings for other varieties of commercial bee-pollen from eight different countries. Conclusions. The results found in this study suggest that bee-pollen may be used as a dietary supplement and agree with bibliographical reports and international regulations. Such characterization will enable to be proposed technical standards in line with Colombian bee-pollen properties and it is expected to improve marketing and production chain conditions.

Authors and Affiliations

Carlos Fuenmayor B, Ph. D| Universidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, Colombia.Universidad de Milán, Departamento de Ciencias Alimentarias, Ambientales y Nutricionales, Via Mangiagalli 25, 20133 Milán, Italia., Carlos Zuluaga D, M. Sc| Universidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, Colombia., Consuelo Díaz M, Ph. D| Universidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, Colombia., Marta Quicazán de C, Ph. D *| Universidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, Colombia.Correspondencia: mcquicazand@unal.edu.co, María Cosio, Ph. D| Universidad de Milán, Departamento de Ciencias Alimentarias, Ambientales y Nutricionales, Via Mangiagalli 25, 20133 Milán, Italia., Saverio Mannino, Ph. D| Universidad de Milán, Departamento de Ciencias Alimentarias, Ambientales y Nutricionales, Via Mangiagalli 25, 20133 Milán, Italia.

Keywords

EP ID EP3349
DOI -
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