organic bee pollen botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality有机蜂花粉植物起源、营养价值、具有生物活性的化合物,抗氧化活性和微生物质量.pdf

Molecules 2012, 17, 8359-8377; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Organic Bee Pollen: Botanical Origin, Nutritional Value, Bioactive Compounds, Antioxidant Activity and Microbiological Quality Xesús Feás 1,*, M. Pilar Vázquez-Tato 1, Leticia Estevinho 2, Julio A. Seijas 1 3 and Antonio Iglesias 1 Department of Organic Chemistry, Faculty of Science, University of Santiago de Compostela, E-27080, Lugo, Spain; E-Mails: pilar.vazquez.tato@usc.es (M.P.V.-T.); julioa.seijas@usc.es (J.A.S.) 2 CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E-5301-855, Bragança, Portugal; E-Mail: leticia@ipb.pt 3 Department of Anatomy and Animal Production, Faculty of Veterinary Medicine, University of Santiago de Compostela, E-27002, Lugo, Galicia, Spain; E-Mail:antonio.iglesias@usc.es * Author to whom correspondence should be addressed; E-Mail: xesus.feas@usc.es; Tel.: +34-982-285-900; Fax: +34-982-285-872. Received: 17 May 2012; in revised form: 29 June 2012 / Accepted: 2 July 2012 / Published: 11 July 2012 Abstract: Organic bee pollen (BP, n = 22) harvested from the Douro International Natural Park (DINP, Portugal) was studied. Nine botanical families were found in the mixture of the samples. The water activity and pH ranged 0.21–0.37 and 4.3–5.2, respectively. The BP analyses averaged 67.7% carbohydrates, 21.8% crude protein, 5.2% crude fat and 2.9% ash. The energy ranged from 396.4 t