BEE POLLEN AS ANTIOXIDANT INGREDIENT IN READY-TO-SERVE CITRUS JUICE

Published in Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1
Written by Laura STAN

Bee pollen is a highly nutritious food supplement, which can be easily added to any juice type and enrich its nutritional and sensory quality. The aim of the study was to develop a citrus juice recipe enriched with bee pollen, highly nutritional and with good acceptability of consumers and to compare the polyphenols content and radical scavenging activity of regular citrus juice (RJ) versus enriched citrus juice with bee pollen (JBP). Both products were evaluated for vitamin C content, antioxidant activity (DPPH method), total polyphenols (Folin Ciocalteu method) and sensory evaluation by consumers (N=125) using nine scale hedonic test. The addition of bee pollen and honey to the citrus juice did modify significantly (p<0.05) the total polyphenols content and antioxidant activity in JBP compared to RJ. The hedonic score of JBP was 7.29 ± 1.61, slightly lower than RJ (8.04 ± 0.73). More than 70% respondents declared they would buy this drink due to the beneficial effects of bee pollen. Bee pollen is one convenient option of many available on market used to increase the nutritional value of beverages.

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STAN L. 2018, BEE POLLEN AS ANTIOXIDANT INGREDIENT IN READY-TO-SERVE CITRUS JUICE. Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1, ISSN 2285-5750, 312-317.


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