Food Sci Technol Int, 2013 Jan 4
Honeybee-collected pollen constitutes a potential source of
energy and proteins for human consumption. The aim of this study was to
determinate if the volatile fraction of pollen is affected by the application
of industrial treatment processes and by the floral origin.
Two process (thermal and freeze-drying) were compared with
the fresh product. The volatile composition was investigated by a suitable
analytical procedure based on dynamic headspace followed by thermal desorption
gas chromatography mass spectrometry. Using this methodology more than 60
volatile compounds were separated in a phenyl-methyl-siloxane 50 m
chromatographic column and identified according to their mass spectra, Kovats
retention indices and comparison with those of authenticated reference
standards. The differences among the studied honeybee pollens, in terms on
volatile profile, were studied by means of the analysis of variance and
principal component analysis. The volatile profile of fresh pollen is
influenced by the floral origin and altered when it is processed, either by
thermal and freeze-drying process, but when thermal process was used, compounds
as dimethyl sulphyde and furfural, which affect negatively the functional
quality, are found.
As conclusion, the freeze-drying system could be a good
alternative to the traditional thermal drying process.
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