Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing

Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing

Bee pollen (BP) is a very valuable bee product, and its value depends on its proteins, lipids, amino acids, carbohydrates, vitamins, minerals, and biologically active compounds such as phenolic compounds, which may change depending on the method of pollen preparation after collection and its storage...

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Main Authors: Rosita Stebuliauskaitė, Mindaugas Liaudanskas, Vaidotas Žvikas, Violeta Čeksterytė, Neringa Sutkevičienė, Šarūnė Sorkytė, Aurita Bračiulienė, Sonata Trumbeckaitė
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Antioxidants
Subjects:
frozen and dried bee pollen
ascorbic acid
total phenolic content
flavonoids
storage time
antioxidant activity
Online Access:https://www.mdpi.com/2076-3921/14/4/462
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