Evaluation of the physicochemical and functional properties of Colombian bee pollen
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 hund...
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| Format: | Article |
| Language: | English |
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Universidad de Cordoba
2014-01-01
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| Series: | Revista MVZ Cordoba |
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| Online Access: | http://revistas.unicordoba.edu.co/index.php/revistamvz/article/view/120 |
| _version_ | 1818789694345838592 |
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| author | Carlos Fuenmayor B Carlos Zuluaga D Consuelo Díaz M Marta Quicazán de C María Cosio Saverio Mannino |
| author_facet | Carlos Fuenmayor B Carlos Zuluaga D Consuelo Díaz M Marta Quicazán de C María Cosio Saverio Mannino |
| author_sort | Carlos Fuenmayor B |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-18T14:43:38Z |
| format | Article |
| id | doaj.art-55248d9f6a5d41ebafcf6273b7da6e56 |
| institution | Directory Open Access Journal |
| issn | 0122-0268 1909-0544 |
| language | English |
| last_indexed | 2024-12-18T14:43:38Z |
| publishDate | 2014-01-01 |
| publisher | Universidad de Cordoba |
| record_format | Article |
| series | Revista MVZ Cordoba |
| spelling | doaj.art-55248d9f6a5d41ebafcf6273b7da6e562022-12-21T21:04:19ZengUniversidad de CordobaRevista MVZ Cordoba0122-02681909-05442014-01-0119110.21897/rmvz.120Evaluation of the physicochemical and functional properties of Colombian bee pollenCarlos Fuenmayor B0Carlos Zuluaga D1Consuelo Díaz M2Marta Quicazán de C3María Cosio4Saverio Mannino5Universidad 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.Universidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, ColombiaUniversidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, ColombiaUniversidad Nacional de Colombia, Instituto de Ciencia y Tecnología de Alimentos – ICTA, Ciudad Universitaria, Av. Cra. 30 # 45-03 Ed. 500C, 111321. Bogotá, ColombiaUniversidad de Milán, Departamento de Ciencias Alimentarias, Ambientales y Nutricionales, Via Mangiagalli 25, 20133 Milán, Italia.Universidad de Milán, Departamento de Ciencias Alimentarias, Ambientales y Nutricionales, Via Mangiagalli 25, 20133 Milán, ItaliaABSTRACT 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.http://revistas.unicordoba.edu.co/index.php/revistamvz/article/view/120Apis melliferadietary supplements food compositionfood qualityphysicochemical analysis |
| spellingShingle | Carlos Fuenmayor B Carlos Zuluaga D Consuelo Díaz M Marta Quicazán de C María Cosio Saverio Mannino Evaluation of the physicochemical and functional properties of Colombian bee pollen Revista MVZ Cordoba Apis mellifera dietary supplements food composition food quality physicochemical analysis |
| title | Evaluation of the physicochemical and functional properties of Colombian bee pollen |
| title_full | Evaluation of the physicochemical and functional properties of Colombian bee pollen |
| title_fullStr | Evaluation of the physicochemical and functional properties of Colombian bee pollen |
| title_full_unstemmed | Evaluation of the physicochemical and functional properties of Colombian bee pollen |
| title_short | Evaluation of the physicochemical and functional properties of Colombian bee pollen |
| title_sort | evaluation of the physicochemical and functional properties of colombian bee pollen |
| topic | Apis mellifera dietary supplements food composition food quality physicochemical analysis |
| url | http://revistas.unicordoba.edu.co/index.php/revistamvz/article/view/120 |
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