Lipid characterization of chestnut and willow honeybee-collected pollen: Impact of freeze-drying and microwave-assisted drying

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• 作者：Giuseppe Conte^a ; Giovanni Benelli^a ; ^{benelli.giovanni@gmail.com} ; Andrea Serra^a ; ^b ; Francesca Signorini^c ; Matteo Bientinesi^c ; Cristiano Nicolella^d ; Marcello Mele^a ; ^b ; ¹ ; Angelo Canale^a ; ^b ; ¹
• 关键词：Food analysis ; Apis mellifera ; Castanea sativa ; Salix alba ; Freeze-drying ; Microwaves ; PUFA
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：55
• 期：Complete
• 页码：12-19
• 全文大小：1110 K
• 卷排序：55

文摘

We studied the impact of two novel conditioning. Methods on bee pollen lipids. High levels of ω-6 and ω-3 fatty acids characterized chestnut and willow pollen. Freeze-drying and microwave-assisted drying offer advantages for pollen conservation. However, microwave-assisted treatment led to reduction of tocopherols.