Origen botánico del polen apícola producido en España

So ha delerminado el origen bcllinioo de 31 mu<Siras de poi"" opícola de lotu procedentes de apicultores profesiona.lc! de las pñncipale.s 7..0 IHI5 de producción C.SJl.lñoW (Salamanca, Caceres, Jal.n, Ciudad Real y Zamora). Se hun ideutiGcado 54 caxoocs polfnicos. ~c:5tacando el predominio de Ostur lodat~ifu L. Culus SJ)., Eclu'am sp .• Qutrcu.r sp. y Het;a1111tenwm ,;p., que alcanzan porcentajes medH>s del 80%. varL3blc. COD el ongeo geográfico y dependiendo de la presencia de Qw~n:ru sp.Thirly one polleo samples wc:rc eolk:cted, honcybcc har\'ested oot o( tll ree nu.rketablc lols. Samples were 1al:en from honcy beekcepers of 1

Flavor and free amino acid composition of lavender and eucalyptus honeys

Unifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens-Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n-hexanol, coumarin, and phenylacetaldehyde in lavender honeys; diketones, hydroxyketones, 3-hexanol, sulfur compounds, and alkanes in eucalyptus samples)

Pollen composition and standardisation of analytical methods

Honey bee pollen is considered to be a food, and national pollen standards exist in different countries such as Brazil, Bulgaria, Poland and Switzerland. It is the aim of the present work to review pollen composition and the analytical methods used for the evaluation of high quality bee pollen. Based on the experience of different countries and on the results of published research, we propose quality criteria for bee pollen, hoping that in the future they will be used as world wide bee pollen standards

Long-term microbiological and chemical changes in bee pollen for human consumption: influence of time and storage conditions

In order to evaluate if bee pollen properly processed could be conserved for more than 12 months without suffering alterations on its microbiological and chemical qualities, 48 dried bee pollen samples from Argentina were stored at room (23 ± 2 °C) and at refrigerated temperatures (4 °C) during two years. The microbiological (culturable heterotrophic mesophilic bacteria, yeasts and filamentous fungi, Enterobacteriaceae, coliforms, spore-forming bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens) and chemical qualities (moisture, pH, ash, proteins and carbohydrates) of three samples from each treatment were evaluated every three months over two years. In bee pollen samples, human pathogenic bacteria were not detected. In general, the count of yeasts, culturable heterotrophic mesophilic bacteria and filamentous fungi were statistically lower at room temperature compared to refrigerated temperature over the storage period. Aerobic spore-forming bacteria populations did not show significant changes at the different storage periods neither at room nor at refrigerated temperatures. The protein and the ash content did not differ while carbohydrate content, moisture and pH changed over the storage period. The results show that microorganisms do not multiply in dried bee pollen although they can be present after a long period of storage at both studied temperatures. Bee pollen has maintained its microbiological and chemical qualities for more than six months at both temperatures, however, at room temperature, its sensory properties were altered after nine months from the beginning of the storage. The shelf life could be longer if it was preserved at fridge temperature.Fil: Fernandez, Leticia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca; Argentina. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia; Argentina. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; ArgentinaFil: Rodríguez, María Agustina. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; ArgentinaFil: Sanchez, Romina Magali. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Perez, Monica Beatriz. Universidad Nacional del Sur. Departamento de Química; ArgentinaFil: Gallez, Liliana María. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentin