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Orientador(es)
Resumo(s)
The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.
Descrição
Palavras-chave
Functional food Cottage cheese Matricaria recutita Antioxidant/antimicrobial properties Natural preservative
Contexto Educativo
Citação
Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). Journal of Functional Foods. ISSN 1756-4646. 16, p. 114-124
Editora
Elsevier