Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/57015
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Mikulytė, Skaistė;Kaškonienė, Vilma
Title: The impact of different fermentation parameters on antioxidant activity of bee pollen
Is part of: The vital nature sign [electronic resource] :10th international scientific conference, May 19-20, 2016 Vilnius, Lithuania : abstract book. Kaunas : Vytautas Magnus university, 2016, [no. 10]
Extent: p. 24-24
Date: 2016
Keywords: Bee pollen;Fermentation;Lactic acid bacteria;Flavonoids;Antiradical activity
Abstract: The aim of this study was to get product similar to the bee bread, which has higher biological value compared to the natural bee pollen. The influence of different parameters, such as temperature, pH, fermentation term, to fermentation process was determined. Free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total amounts of phenolic compounds and flavonoids were evaluated by spectrophotometric methods. Fermentation of bee pollen was performed by lactic acid bacteria, namely Lactobacillus rhamnosus. Results showed that temperature range from 32°C to 37°C had no impact to fermentation and had no influence to total amount of phenolic compounds or radical scavenging activity. Changes of pH in the samples resulted the decrease of radical scavenging activity by an average of 0.8 times, but increased total amount of flavonoids by 1.7 times. Alkaline fermentation mixture resulted an increase of total phenolic compounds almost twice, but acidification had less impact and resulted an increase of total phenolic compounds by an average of 1.1 times. Control samples were not affected by changes of pH. Fermentation term had impact only on the total amount of flavonoids, which after fermentation increased significantly in all samples by 1.7 times, except samples, that were fermented only 3 days, where increase of total amount of flavonoids was only by 1.1 times
Internet: http://vns.microsep.org/wp-content/uploads/2016/06/vns2016VK.pdf
http://vns.microsep.org/wp-content/uploads/2016/06/vns2016VK.pdf
Affiliation(s): Gamtos mokslų fakultetas
Instrumentinės analizės atviros prieigos centras
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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