Stability of antioxidants vitamins in bee pollen samples

dc.creatorMELO, Illana Louise Pereira de
dc.creatorALMEIDA-MURADIAN, Ligia Bicudo de
dc.date.accessioned2012-03-26T14:27:42Z
dc.date.accessioned2018-07-04T13:59:52Z
dc.date.available2012-03-26T14:27:42Z
dc.date.available2018-07-04T13:59:52Z
dc.date.created2012-03-26T14:27:42Z
dc.date.issued2010
dc.identifierQuímica Nova, v.33, n.3, p.514-518, 2010
dc.identifier0100-4042
dc.identifierhttp://producao.usp.br/handle/BDPI/5961
dc.identifier10.1590/S0100-40422010000300004
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000300004
dc.identifierhttp://www.scielo.br/pdf/qn/v33n3/04.pdf
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1604492
dc.description.abstractThis study evaluated the stability of vitamins C, E and &#946;-carotene in six samples of bee pollen after their process, and in a one-year period of storage. After the pollen's process, there was a 67.1% increase for vitamin C (p <0.05), an 18.7% loss for vitamin E and 15.6% for &#946;-carotene. Storage in freezer was the most efficient condition for the vitamins conservation; the loss in storage at room temperature (exposed or protected from light) was similar. Vitamin E appears to be better preserved during storage when compared to vitamin C and &#946;-carotene.
dc.languageeng
dc.publisherSociedade Brasileira de Química
dc.relationQuímica Nova
dc.rightsCopyright Sociedade Brasileira de Química
dc.rightsopenAccess
dc.subjectBee pollen
dc.subjectVitamins
dc.subjectStability
dc.titleStability of antioxidants vitamins in bee pollen samples
dc.typeArtículos de revistas


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