There is no doubts that proper and healthy nutrition helps to prevent a number of chronic non-communicable diseases and is one of the key determinants of good health and life quality. The aim of the study is to evaluate the actual nutrition and nutrition habits of Lithuanian adult population. A random sample of 3,000 Lithuanian residents aged from 19 to 65, representing Lithuanian adult population, was set for this study. Nutrition habits were investigated using nutrition questionnaire, food consumption was investigated using 24 hours recall methodology and special Atlas of Foodstuffs and Dishes portion sizes. Presented study is the first case, where the complexed data about the actual nutrition, nutrition habits and BMI of Lithuanian adult population was analyzed and comprehensively evaluated. According to socio-demographic determinants it was examined and evaluated consumption of separate foodstuffs as well as daily intake of nutrients (proteins, fats (including saturated and unsaturated fatty acids), carbohydrates (including sugars), dietary fibers, vitamins, minerals, etc.), and their consistency within the recommendations. There were established trends of changes in Lithuanian adult population nutrition and BMI, as well as links between respondents’ attitude towards some aspects of the nutrition (nutrition impact on health, consumption of fruits and vegetables, consumption of products containing more saturated fatty acids, heavy salt consumption, iodine salt consumption... [to full text] / Tinkama ir sveika mityba padeda išvengti daugelio lėtinių neinfekcinių ligų ir yra vienas iš svarbiausių veiksnių, lemiančių žmonių sveikatą ir gyvenimo kokybę. Todėl šio darbo tikslas buvo įvertinti suaugusių Lietuvos gyventojų faktišką mitybą bei mitybos įpročius. Buvo sudaryta atsitiktinė 3000 Lietuvos suaugusių (19–65 m. amžiaus) gyventojų imtis; mitybos įpročiai tirti, naudojant apklausos anketą; faktiškos mitybos tyrimai atlikti pagal standartinę 24 valandų apklausos metodiką, panaudojant specialiai šiam tikslui parengtą Maisto produktų ir patiekalų porcijų nuotraukų atlasą. Disertaciniame darbe pirmą kartą išanalizuoti ir kompleksiškai įvertinti duomenys apie suaugusių Lietuvos gyventojų faktišką mitybą, mitybos įpročius, gyventojų KMI; išnagrinėtas ir įvertintas pagal sociodemografines determinantes atskirų maisto produktų suvartojimas bei su jais gaunami maistinių medžiagų (baltymų, riebalų, tarp jų sočiųjų ir nesočiųjų RR; angliavandenių, tarp jų cukrų, skaidulinių medžiagų, taip pat vitaminų, mineralinių medžiagų ir kt.) kiekiai per parą bei jų atitikimas Rekomenduojamoms paros normoms. Taip pat buvo įvertintos Lietuvos suaugusių gyventojų mitybos ir kūno masės indekso pokyčių tendencijos bei nustatytos mitybos ir mitybos įpročių sąsajos su respondentų požiūriu į tam tikrus mitybos aspektus (mitybos įtaką sveikatai, daržovių ir vaisių vartojimą, produktų, turinčių daugiau sočiųjų riebalų rūgščių, vartojimą, gausų valgomosios druskos vartojimą, joduotos druskos... [toliau žr. visą tekstą]

The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.

These factors include also eating in school canteens. By this we understand nutrition services for children, pupils, students and other people whom this food is offered within material sustaining, full direct social security or within preventive care by whole day services or boarding services. In the interest of following nutrition doses, there has been set up so called consumer basket of foodstuffs.The theoretical part focuses on explaining of the term of school nourishment and form.The main aim of my diploma work was to appraise variety of school lunches in chosen school canteens according to months menus from the nutritious point of view.Partial targets were focused on assessing the quality of lunches according to the consumer baskets of foodstuffs and appraising the method of school canteens of drawing up their menus. In the practical part there has been presented own research and its results. The research for this diploma work started in November 2012 and finished in February 2013. Practical part of this research was worked out on the base of quality research. The choice of searched subjects happened with the aid of pure intentional research. The data file was constituted by menus from December 2012, January 2013 and February 2013 and by the consumer baskets of foodstuff for the same season. The analyses of variety of foodstuffs and was supplemented by half-structured interview.I prepared five researching questions before assessment of the research that were answered during the research. These questions were: ?Do the coefficients of variety of foodstuffs agree with the criteria of canteens? ? ?Do the school canteens fulfil the set up norms for recommended fulfilling of the months consumer basket of foodstuffs? ? Does the management of the school canteens follow the recommended principles of a healthy diet while preparing their menus? ?Do school canteens provide various structures of recipes, dishes and technologies? ? ?Can the offer of dishes in school canteens be improved? In the first part I firstly concentrated on appraisal of variety of soups in school canteens. The variety was appraised on a month bases for each canteen. Next I focused on appraisal of variety of main dishes, side dishes and food supplements. The results were registered in well arranged charts. The next part of diploma work focuses on appraisal of consumer foodstuffs baskets.The last part contains interview with the management of school canteens.I have also managed to get answers to asked research questions so I could set down hypothesis. According to the answers I set three hypotheses. The first one is: ?The chosen school canteens from South district provide their diners with various foods and follow the principles of a healthy diet. ? I came up to this hypothesis while looking for answers to researching questions focused on variety and composition menus. The answers to the research questions helped me in formulation the second and third hypothesis: ?School canteens fulfil set up norms for recommended month consumer foodstuffs basket for commodity meat, milk, dairy products, free fat, free sugar, vegetables and potatoes.Third hypothesis was formulated as follows: ?School canteens don´t fulfil set up norms for recommended month consumer foodstuffs basket for commodity fruit and legume. The management of these canteens get further education in the area according to the interviews. I think that this diploma work can be used as an information material for educating workers in the area of nourishment. The results can be useful as a source of information for workers in school canteens.

Der ständig steigende Bedarf an Lebensmitteln und Getränken insbesondere in Schwellenländern wie China, Indien und Brasilien fordert von der Verpackungsindustrie eine Leistungssteigerung in gleichem Maße. Um den Durchsatz einer einzelnen Verpackungs- und Füllmaschine unter Beibehaltung von Verpackungsqualität und -form zu steigern, gibt es grundsätzlich zwei Möglichkeiten. Die eine Verbreiterung der Maschine nach sich ziehende Erhöhung der Anzahl der gleichzeitig bearbeiteten Verpackungen, sowie die weitestgehend bauraumneutrale Verringerung der Taktzeit. Letzteres wurde von der SIG Combibloc Systems GmbH, einem der weltweit führenden Systemanbieter von Packstoff und entsprechenden Füllmaschinen für Getränke und Lebensmittel, für eines ihrer Verpackungssysteme in Angriff genommen. Ziel war die Erhöhung des Durchsatzes um 50 % von 24.000 auf 36.000 Verpackungen pro Stunde. [... aus der Einleitung]

Tem havido um avanço em pesquisas de produtos marinhos, especialmente devido à presença de ácidos graxos poliinsaturados (AGPI), eicosapentanóico (EPA) e docosahexaenóico (DHA), que são abundantes em óleos de peixe e contribuem para a redução dos índices de triacilglicerol e colesterol no sangue. Contudo, os ácidos graxos poliinsaturados são propensos à oxidação. Quanto maior o grau de insaturação do óleo, menos estável ele é, podendo ocorrer comprometimento das duplas ligações devido à oxidação. Essa pesquisa teve como objetivo estudar a estabilidade de óleo de peixe encapsulado acondicionado em diferentes tipos de embalagens. O óleo utilizado nesse experimento foi cedido pela indústria farmacêutica Cardinal Health Brasil, já refinado e em cápsulas gelatinosas moles. Após a encapsulação, a metade dessas cápsulas foi enviada à Empresa SERPAC Comércio e Indústria Ltda. para o processo de emblistagem, em que foram utilizados os filmes policlorotrifluoroetileno (PCTFE), comercializado sob o nome Aclar Rx 160 (15µ), cloreto de polivinilideno (PVDC-60 gsm2) e policloreto de vinila (PVC-250µ) e, posteriormente, acondicionados em caixas de papel cartonado. O restante foi acondicionado em frascos de polietileno de alta densidade (PEAD) com e sem sachês de sílica e em vidro de cor âmbar. Cada frasco ou embalagem cartonada contendo 60 cápsulas foi armazenado em triplicata sob temperatura ambiente e o óleo analisado a cada 28 dias por um período de 12 meses. As análises realizadas mensalmente no óleo foram a determinação da acidez, do índice de peróxido e da absortividade em 232 e 270nm. A composição em ácidos graxos por cromatografia gasosa, especialmente os teores de EPA e DHA, foi determinada no início, aos 3, 6 e 12 meses. A embalagem em que o óleo apresentou as maiores alterações foi o blister de filme PVC. O melhor desempenho foi encontrado no óleo encapsulado, acondicionado na embalagem de PEAD com dessecante de sílica. Os teores de DHA e EPA mantiveram-se estáveis até o sexto período, ocorrendo uma queda considerável no décimo segundo período no óleo da embalagem do filme PCTFE, devido provavelmente a problemas de a termosoldagem e selagem. / Due to the presence of long chained omega three fatty acids, fish oils have gathered much interest recently. Fish oils are a rich source of polyunsaturated fatty acids (PUFA) like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which reduce blood triacylglycerol and cholesterol levels. However, the higher the unsaturation level, the less stable is the oil which may have its double links compromised due to oxidation.This research main interest was the stability of encapsulated fish oil, stored in different types of packagings. The fish oil used in this experiment was supplied by Cardinal Pharmaceutical Industry in soft gel capsules. After encapsulation, half of the samples were sent to SERPAC Industry LTDA for blistering, where polychlortrifluoroethylene (PCTFE), commercially known as Aclar Rx 160 (15µ), polyvinyldichloride (PVDC-60 gsm2) and polyvinylchoride (PVC-250µ) films were used as three of the treatments. Blisters were packed in carton boxes. The other half of the capsules was packed in amber glass or high density polyethylene (PEAD) rigid flasks with and without silica bags. Each treatment contained 60 capsules in triplicate and all packs were stored under ambient conditions for 12 months. Analytical determinations were performed on the oil every 28 days and included acid and peroxide values, and absortivities in the ultraviolet region at 232 and 270 nm. Fatty acid composition determinations, especifically EPA and DHA content were performed at the beginning of the experiment, after 3, 6 and 12 months. The package, which presented the largest changes in quality of the oil, was the PVC film “blister”. The best results were found in encapsulated oil stored in PEAD flasks with silica bags. EPA and DHA contents were kept constant until the sixth period of storage for all samples. The largest changes happened in the oil stored in PCTFE films, with a drastic reduction on the 12 th period due, probably to problems in thermomolding and sealing.

Antioxidant properties and some other characteristics of selected organic and conventional products (wine, spelt flours) were evaluated in view of their potential utilization as markers suitable for food unambiguous differentiation according to the affiliation to production system. Beside these, study of fruit juices stability during storage in dependence on different technological procedures of juice processing was performed. In both cases, combination of dominantly EPR and UV/VIS spectroscopy but also other methods (e.g., HPLC, AAS, electrophoresis) was applied to evaluate the stability and antioxidant properties of selected samples. Statistical methods, especially methods of multivariate statistics were used to assess the influence of production and technological-processing operations on antioxidant status of foods and their selected characteristics. Qualitative analysis of Slovak and foreign organic and conventional wines proved that their antioxidant properties are influenced by production system, vintage and variety. On the basis of statistical analysis, descriptors of AAE, kTEMPOL and %RS were selected as the most powerful markers for Slovak organic and conventional wines discrimination. The discrimination of white and red organic and conventional wines possessed 100% and 95.2% correctness, respectively. High correctness of differentiation of Slovak and foreign wines was also achieved. Monitored descriptors of antioxidant activity of spelt flours varied in dependence on season, origin, variety, production system and depend also on way of spelt treatment, although this effect is not so significant. It was also confirmed that the type of extraction agent substantially affects the composition of extracts including polyphenols and flavonoids concentration, affecting thus also their antioxidant activity. Mixture of 50% ethanol/water was selected as the most promising extraction system. Although the results of individual spectroscopic assays revealed high variability and often ambiguous trends, the differences found were sufficient for successful differentiation of both wines and spelt flour samples according to the selected criteria by multivariate statistical processing of the data. Influence of changes in technological procedures of fruit juice processing (nitrogen atmosphere application, utilization of caps with oxygen scavengers) on radical-scavenging properties of 100% pineapples juices with pieces of pineapple and 100% orange juices with pulp was assessed as well. Results obtained proved that antioxidant activity of juices varied in dependence on storage conditions (temperature, storage time, light exposure) and depends also on origin, variety and quality of fruit used. However, the application of nitrogen atmosphere and active packaging materials is not sufficient enough to eliminate the oxidation reactions in juices, but changes in antioxidant activity are better predictable. It can be concluded that EPR spectroscopy could be effectively applied for wines and spelt flours differentiation according to the way of production and to assess the stability of food products, either alone or in combination of UV/VIS spectroscopy and the other methods, utilizing multivariate statistics for processing of experimental data.

Der ständig steigende Bedarf an Lebensmitteln und Getränken insbesondere in Schwellenländern wie China, Indien und Brasilien fordert von der Verpackungsindustrie eine Leistungssteigerung in gleichem Maße. Um den Durchsatz einer einzelnen Verpackungs- und Füllmaschine unter Beibehaltung von Verpackungsqualität und -form zu steigern, gibt es grundsätzlich zwei Möglichkeiten. Die eine Verbreiterung der Maschine nach sich ziehende Erhöhung der Anzahl der gleichzeitig bearbeiteten Verpackungen, sowie die weitestgehend bauraumneutrale Verringerung der Taktzeit. Letzteres wurde von der SIG Combibloc Systems GmbH, einem der weltweit führenden Systemanbieter von Packstoff und entsprechenden Füllmaschinen für Getränke und Lebensmittel, für eines ihrer Verpackungssysteme in Angriff genommen. Ziel war die Erhöhung des Durchsatzes um 50 % von 24.000 auf 36.000 Verpackungen pro Stunde. [... aus der Einleitung]

<p>U ovom radu su razvijene elektrohemijske metode za određivanje histamina. U svim<br />elektrohemijskim ispitivanjima kori&scaron;ćena je hronopotenciometrija. Istraživanja su obuhvatila optimizaciju uslova elektroanalitičkih tehnika i upoređivanje mehanizama generisanja analitičkog signala primenom različitih radnih elektroda, razvoj odgovarajućeg postupka pripreme uzoraka za analizu i samo određivanje histamina u hrani i piću. Ispitana je mogućnost primene čvrste zlatne elektrode, tankoslojne živine i tankoslojne niklove elektrode za elektrohemijsko određivanje histamina. U slučaju elektrooksidacije histamina, razja&scaron;njeni su mehanizmi generisanja signala na primenjenim elektrodama. Optimizacija uslova elektroanalitičkih tehnika obuhvatila je odabir odgovarajućeg pomoćnog elektrolita i njegove koncentracije, ispitivanje uticaja početnog potencijala i struje oksidacije na analitički signal analita. Pored toga, za svaki elektrohemijski sistem definisana su osetljivost i reproduktivnost, selektivnost, kao i opseg linearnosti. Primenom tankoslojne niklove elektrode uočena je pojava adsorpcionog koncentrovanja analita, te su u slučaju ovog elektrohemijskog sistema ispitani i uticaji vremena adsorpcije i temperature ispitivanog medijuma na analitički signal histamina. Na tankoslojnoj živinoj elektrodi analitički signal se generisao usled direktne oksidacije histamina primenom konstantne struje. Na ostale dve elektrode, pored elektrodnih reakcija odvijale su se i hemijske reakcije, tako da se oksidacija histamina u oba slučaja odigravala po ECE mehanizmu (elektrodna reakcija &ndash; hemijska reakcija &ndash; elektrodna reakcija). Na čvrstoj zlatnoj elektrodi, generisanje signala je bilo posledica oksidacije histamina elektrogenerisanim hlorom, dok se u slučaju tankoslojne niklove elektrode radilo o kombinovanoj katalitičko‐adsorpcionoj hronopotenciometriji. Tankoslojna živina elektroda je pokazala dobru selektivnost pri koncentracijama aminokiselina i histamina nižim od 5 mg/dm³, dok je pri vi&scaron;im koncentracijama dolazilo do preklapanja analitičkih signala. Ostali elektrohemijski sistemi nisu pokazali odgovarajuću selektivnost. Najveća osteljivost je ostvarena primenom tankoslojne niklove elektrode (LOD = 0,11 mg/dm³), zatim sledi čvrsta zlatna elektroda (LOD = 0,27 mg/dm³) i na kraju tankoslojna živina elektroda (LOD = 1,31 mg/dm³). U okviru definisanja postupka pripreme uzoraka, ispitana je efikasnost različitih ekstrakcionih tehnika i različitih ekstragenasa u pogledu izdvajanja histamina iz uzoraka. Pored toga razvijeni su odgovarajući postupci preči&scaron;ćavanja ekstrakata primenom preparativnih hromatografskih tehnika, i to na tankom sloju i na stubu adsorbensa. Po definisanju optimalnih uslova elektrohemijskog određivanje histamina, kao i razvijanja postupka pripreme uzoraka, histamin je određen u različitoj hrani i piću.</p> / <p>In this work, the electrochemical methods for the determination of histamine were<br />developed. All electrochemical investigations were carried out by chronopotentiometry. The research included optimization of the experimental parameters of electroanalytical techniques and comparison of the mechanism of the analytical signal generation by using the different working electrodes. Upon the development of sample preparation procedure, histamine was determined in different food and beverages. The possibility of applying solid gold electrodes, thin film mercury electrode and thin film nickel electrode for electrochemical determination of histamine was examined. The mechanisms of histamine electrooxidation on different working electrodes were explained and elaborated. Optimization of the experimental parameters of electroanalytical techniques included the selection of appropriate supporting electrolyte and its concentration, and investigation of the influence of initial potential and oxidation current on histamine analytical signal. Beside this, for each electrochemical system sensitivity and reproducibility, selectivity as well as linearity range were defined. The use of thin nickel film electrode resulted in adsorptive accumulation, and in that case the effects of accumulation time and medium temperature on histamine analytical signal were defined. On thin film mercury electrode, histamine analytical signal was generated<br />due to direct oxidation of histamine by a constant current. On other two electrodes, electrode reactions were coupled with chemical reaction, and histamine oxidation was by ECE mechanism (electrode reaction &ndash; chemical reaction &ndash; electrode reaction). On solid gold electrode histamine was oxidized indirectly by electrogenerated chlorine, while in the case of thin film nickel electrode combination of catalytic and adsorptive chronopotentiomety was responsible for signal generation. Thin film mercury electrode showed good selectivity for histamine and amino acids concentrations below 5 mg/dm³, but higher concentrations caused the overlapping of analytical signals. Other electrochemical systems did not show adequate selectivity. The best sensitivity was achived by thin film nickel electrode (LOD = 0.11 mg/dm³),<br />followed by a solid gold electrode (LOD = 0.27 mg/dm³), and by thin film mercury electrode (LOD = 1.31 mg/dm³). In order to define adequate sample preparation procedure, the efficiency of different extraction techniques and different solvents were tested for histamine extraction from the samples. Appropriate procedures for purification of extracts were defined as well, by applying preparative thin layer and column chromatography. After optimization of the electrochemical methods for histamine determination, as well as the procedure of sample preparation, developed methods were applied for histamine determination in various food and beverages.</p>

O pólen apícola é o resultado da aglutinação do pólen das flores efetuada pelas abelhas, mediante acréscimo de substâncias salivares e pequenas quantidades de néctar ou mel. Trata-se de um produto consumido devido a seus benefícios nutricionais e terapêuticos. Sua importância nutricional é reconhecida por ser uma fonte protéica de elevado valor biológico, apresentando ainda carboidratos, lipídeos e minerais em sua composição, além das vitaminas do complexo B, C, E, &#946;-caroteno (como pró-vitamina A) e D; características estas que variam de acordo com sua origem botânica. Este trabalho teve como objetivos: caracterizar o pólen apícola produzido em diferentes épocas de coleta; obter dados científicos nacionais sobre o valor vitamínico de pólen apícola, relacionando-o com sua origem botânica e avaliar o efeito de dois tipos de processos de secagem do pólen apícola nos teores das vitaminas antioxidantes (&#946;-caroteno, como pró-vitamina A, vitamina C e E), considerando-se que estas vitaminas podem ser degradadas durante o processamento. Foram analisados os teores de vitaminas em 10 lotes de pólen apícola fresco, sendo 5 coletados em abril e 5 em outubro de 2005. Os lotes frescos de pólen apícola foram desidratados por um método convencional (desidratação à 42° C) e por um método alternativo (desidratação a 30-35° C). Além disso, foi realizada a identificação dos tipos polínicos encontrados nas amostras frescas de pólen apícola e a associação com o teor de vitaminas encontradas. Os valores das vitaminas determinados nas amostras frescas de pólen apícola variaram entre 13,5 e 42,5 &#181;g/g para vitamina E; 56,3 e 198,9 (&#181;g/g) para &#946;-caroteno e entre 273,9 e 560,3 &#181;g/g para vitamina C. De acordo com os resultados concluiu-se que a origem botânica e a época de coleta influenciaram no teor das vitaminas encontradas, interferindo inclusive na classificação da amostra como fonte ou não de determinada vitamina. Além disso, foi observado que o processamento alternativo foi mais eficaz que o processamento convencional na manutenção dos teores de todas as vitaminas em estudo. / Bee-collected pollen (bee pollen) is highly consumed around the world due its nutritive and therapeutic value. It contains proteins, carbohydrates, lipids, minerals and vitamins of complex B, vitamin C, D, E and totals carotenoids. However there are few literature data correlating nutritional composition with botanical origin and thermal process. The aim of this study was to quantify vitamins C, E and beta-carotene (provitamin A) in fresh and processed samples of bee pollen, correlating them with botanical origin. In addition, to evaluate the effect of drying process in the vitamin content. Ten samples of fresh bee pollen were collected, five in April and five in October of 2005. Samples of fresh bee pollen were dried by conventional method (drying at 42° C) and by an alternative method (drying at 30-35° C). The fresh bee pollen and the processed ones were assayed regarding their vitamin contents (n=30). Vitamin C was quantified by potentiometric titration, vitamin E by HPLC-normal phase and beta-carotene by open column chromatography. The date from botanical characterization of the bee pollen were obtained and correlated to the vitamins content. Vitamin content in fresh samples varied between 13,5 and 42,5 &#181;g/g for vitamin E; 56,3 and 198,9 (&#181;g/g) for &#946;-carotene and 273,9 and 560,3 &#181;g/g for vitamin C. The alternative drying method was more efficient that conventional one in retaining the vitamins. It was also concluded that the botanical origin and collecting season influenced the vitamin contents. Being important factor to predict if bee pollen was source or not of each vitamin.

O pólen apícola é o resultado da aglutinação do pólen das flores efetuada pelas abelhas, mediante acréscimo de substâncias salivares e pequenas quantidades de néctar ou mel. Trata-se de um produto consumido devido a seus benefícios nutricionais e terapêuticos. Sua importância nutricional é reconhecida por ser uma fonte protéica de elevado valor biológico, apresentando ainda carboidratos, lipídeos e minerais em sua composição, além das vitaminas do complexo B, C, E, &#946;-caroteno (como pró-vitamina A) e D; características estas que variam de acordo com sua origem botânica. Este trabalho teve como objetivos: caracterizar o pólen apícola produzido em diferentes épocas de coleta; obter dados científicos nacionais sobre o valor vitamínico de pólen apícola, relacionando-o com sua origem botânica e avaliar o efeito de dois tipos de processos de secagem do pólen apícola nos teores das vitaminas antioxidantes (&#946;-caroteno, como pró-vitamina A, vitamina C e E), considerando-se que estas vitaminas podem ser degradadas durante o processamento. Foram analisados os teores de vitaminas em 10 lotes de pólen apícola fresco, sendo 5 coletados em abril e 5 em outubro de 2005. Os lotes frescos de pólen apícola foram desidratados por um método convencional (desidratação à 42° C) e por um método alternativo (desidratação a 30-35° C). Além disso, foi realizada a identificação dos tipos polínicos encontrados nas amostras frescas de pólen apícola e a associação com o teor de vitaminas encontradas. Os valores das vitaminas determinados nas amostras frescas de pólen apícola variaram entre 13,5 e 42,5 &#181;g/g para vitamina E; 56,3 e 198,9 (&#181;g/g) para &#946;-caroteno e entre 273,9 e 560,3 &#181;g/g para vitamina C. De acordo com os resultados concluiu-se que a origem botânica e a época de coleta influenciaram no teor das vitaminas encontradas, interferindo inclusive na classificação da amostra como fonte ou não de determinada vitamina. Além disso, foi observado que o processamento alternativo foi mais eficaz que o processamento convencional na manutenção dos teores de todas as vitaminas em estudo. / Bee-collected pollen (bee pollen) is highly consumed around the world due its nutritive and therapeutic value. It contains proteins, carbohydrates, lipids, minerals and vitamins of complex B, vitamin C, D, E and totals carotenoids. However there are few literature data correlating nutritional composition with botanical origin and thermal process. The aim of this study was to quantify vitamins C, E and beta-carotene (provitamin A) in fresh and processed samples of bee pollen, correlating them with botanical origin. In addition, to evaluate the effect of drying process in the vitamin content. Ten samples of fresh bee pollen were collected, five in April and five in October of 2005. Samples of fresh bee pollen were dried by conventional method (drying at 42° C) and by an alternative method (drying at 30-35° C). The fresh bee pollen and the processed ones were assayed regarding their vitamin contents (n=30). Vitamin C was quantified by potentiometric titration, vitamin E by HPLC-normal phase and beta-carotene by open column chromatography. The date from botanical characterization of the bee pollen were obtained and correlated to the vitamins content. Vitamin content in fresh samples varied between 13,5 and 42,5 &#181;g/g for vitamin E; 56,3 and 198,9 (&#181;g/g) for &#946;-carotene and 273,9 and 560,3 &#181;g/g for vitamin C. The alternative drying method was more efficient that conventional one in retaining the vitamins. It was also concluded that the botanical origin and collecting season influenced the vitamin contents. Being important factor to predict if bee pollen was source or not of each vitamin.