Physical-Chemical profile of bee pollen from Vale do Paraíba, southeastern Brazil

Abstract

Bee pollen results from the agglutination of flower pollen affected by the worker bees using nectar and certain of their salivary substances. The chemical composition of pollen varies with the botanical species and with environmental conditions, and the nutritional status and age of the plant. Due to its high protein concentration, bee pollen is an indispensable food to nourish the larvae and, consequently for the development of the colony and it can also be used as human food. The present study had as its objective to evaluate the physical-chemical profile of bee pollen produced in the municipality of Taubaté, SP and time effects on its nutritional value. Samples of the bee pollen from five colonies obtained by biweekly sampling from March to July, 2009, both fresh and dehydrated, were analyzed for contents of moisture, protein, lipids, free acidity and total sugars. Mean values observed for the fresh and dehydrated product, respectively, were: moisture, 37.7 and 1%; pH, 4.5 and 5; free acidity, 97.5 and 98.2 mEq /kg; total sugars, 11.1 and 28.2%, lipids, 2.8 and 4.4%; protein, 13 and 25.4%. Moisture content of fresh bee pollen from six of the collection dates were outside of the regulatory range limits. These results demonstrate marked time effects due to variation in floral resources available. Studies to discover pollen sources rich in nutrients along with standardization of the methods used in collection, storage and dehydration of bee pollen are all necessary considerations for production of a quality product that meets the requirements of the international consumer.