Pollen Chemistry & Biotechnology

ISBN-13: 9783031475627 / Angielski

Nesrin Ecem Bayram; Aleksandar Z. Kostic; Yusuf Can Gercek

Spis treści

Part I - Chemistry of Pollen

Introduction, proximate composition of pollen

Amino acids, peptides and proteins of pollen

Carbohydrates of pollen 

Lipids of pollen 

Macro, micro, trace and toxic elements of pollen

Anatomical and microscopic study of pollen

Phenolics of pollen

Phenolic acids of pollen

Flavonoids of pollen 

Carotenoids and vitamins of pollen 

Important contaminants (mycotoxins, pesticide residues, pirolizidine alkaloids) in pollen 

Other chemical constituents of pollen 

Part II - Biotechnology of Pollen

 

Good practice of pollen collection- how is production process important to preserve pollen quality? 

Microbiology of pollen 

Techniques applied for improvements of nutritional parameters of pollen

Pharmacological effects of pollen; pollen allergy and pollen toxicity

Techno-functional properties of pollen

 

Concluding remarks and recommendations for chemical and nutritional analysis of pollen

 

O autorze

Nesrin Ecem Bayram is an Associate Professor at Bayburt University, Aydıntepe Vocational College, Department of Food Processing in Bayburt, Turkey, ecem.nesrin@gmail.com; nesrinbayram@bayburt.ed.tr

Aleksandar Ž. Kostić is an Assistant Professor at the University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry in Belgrade, Serbia, , akostic@agrif.bg.ac.rs

Yusuf Can Gercek is an Assistant Professor at Istanbul University in the Faculty of Science, Department of Biology in Istanbul, Turkey,  yusuf.gercek@istanbul.edu.tr

Blurb

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies.

 

Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.