| Autor: |
Čeksterytė, Violeta, Kurtinaitienė, Bogumila, Jaškūnė, Kristina, Kretavičius, Justinas |
| Zdroj: |
Journal of Apicultural Research; Nov2020, Vol. 59 Issue 5, p862-875, 14p |
| Abstrakt: |
The aim of this study was to develop mixtures of bee bread and pollen with linseed oil, sea buckthorn oil, royal jelly, and algae Spirulina (Spirulina platesnis) and to determine the impact of vegetable oils on invertase and glucose oxidase activity, free acidity and the influence of storage conditions on enzyme activity in the tested products. The influence of storage conditions and duration was determined by evaluating the correlation between invertase and free acidity in the bee products of known botanical origin supplemented with the tested additives. The influence of additives on the bioactive properties was tested in 14 combinations of mixtures and in pure bee bread and pollen. The highest relationship between free acidity and invertase activity (r = − 0.619) was determined for bee bread samples with additives stored at room conditions. According to the data of paired regression between free acidity and invertase activity, the correlation coefficient was (r = −0.747) for pure bee bread stored at +4–5 °C and for that stored at room conditions (r = −0.972). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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