Czech J. Food Sci., 2019, 37(1):1-8 | DOI: 10.17221/139/2018-CJFS

Morphology, physicochemical properties and antioxidant capacity of bee pollensFood Chemistry and Safety

Roman Bleha*,1, Tetiana Shevtsova1, Vojtěch Kružík2, Ján Brindza3, Andrej Sinica1
1 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
2 Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
3 Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovak Republic

Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials.

Keywords: beekeeping products; colour; FTIR; SEM

Published: February 28, 2019  Show citation

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Bleha R, Shevtsova T, Kružík V, Brindza J, Sinica A. Morphology, physicochemical properties and antioxidant capacity of bee pollens. Czech J. Food Sci. 2019;37(1):1-8. doi: 10.17221/139/2018-CJFS.
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