The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Portuguese bee pollen: palynological study, nutritional and microbiological evaluation
Abstract
Summary: Bee pollen is one of the richest and purest natural foods, used in the folk medicine, clinical practices, and food and pharmaceutical industries. This work aims to characterise, for the first time in Portugal, the palynological origin, nutritional value and microbiological safety of this beehive product. It identified ten botanical families, and the more frequent were Boraginaceae and Ericaceae. We have evaluated the water content, aw, pH, reducing sugars, ash, carbohydrate, proteins, lipids, fatty acids and energy. The microorganisms studied were the aerobic mesophiles, moulds and yeasts, faecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella and sulphite‐reducing clostridia. The studied pollens are nutritionally well balanced, and contain high levels of moisture, proteins, fat, energy, ash, carbohydrates, reducing sugars, essential n‐3 fatty acids and good ratios of polyunsaturated fatty acids (PUFA)/saturated fatty acids. In fact, the PUFA represent 66% of the total fatty acids. The samples had good microbiological quality, as none of the samples had toxigenic species.
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Cites
Essential fatty acids and the brain: possible health implications
Youdim, K. A., Martin, A., & Joseph, J. A. (2000) · International Journal of Developmental Neuroscience · doi:10.1016/s0736-5748(00)00013-7 · Cited by 517
Cited by
Composition and functionality of bee pollen: A review
Thakur, M., & Nanda, V. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.02.001 · Cited by 365
Pascoal, A., Rodrigues, S., Teixeira, A., Feás, X., & Estevinho, L. M. (2014) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.11.010 · Cited by 362
Self-citationCharacterization of Chemical Composition of Bee Pollen in China
Yang, K., Wu, D., Ye, X., Liu, D., Chen, J., & Sun, P. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf304056b · Cited by 269
Metadata
- Authors
- Estevinho, L. M., Rodrigues, S., Pereira, A. P., & Feás, X.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2011-12-06
- Volume
- 47
- Issue
- 2
- Pages
- 429-435
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1504529309
- Cited by
- 165
- References
- 1
- FWCI
- 5.85
- Type
- journal article
- Language
- en
- Open access
- closed
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- Estevinho, L. M., Rodrigues, S., Pereira, A. P., & Feás, X. (2012). Portuguese bee pollen: palynological study, nutritional and microbiological evaluation. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.2011.02859.x
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