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Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

2016Journal article Restricted access
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dc.contributor.authorRibeiro, Andreia
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorDias, Madalena M.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-12-21T11:13:16Z
dc.date.available2016-12-21T11:13:16Z
dc.date.issued2016
dc.description.abstractThis work explored the potential of a tarragon hydroethanolic extract to be used as a functional preserver ingredient in pizza dough. Ferulic acid hexoside and quercetin-3-Orutinoside were the most abundant polyphenols found in the extract, which also showed high antioxidant capacity, cytotoxicity for human tumour cell lines, especially HeLa (cervical carcinoma), and antimicrobial activity particularly for antibiotic resistant bacteria and Penicillium species. The extract was incorporated in pizza dough (fresh and baked) and its performance was compared with ascorbic acid (E300) for two storage times (initial and after 5 days in the fridge). Control samples (samples with no additives) were also used as reference. Briefly, tarragon extract demonstrated the ability to preserve polyunsaturated fatty acids and reduce water loss, and maintained the antioxidant capacity during baking avoiding browning. Effectively, the incorporation of tarragon extract in pizza dough could be a viable process to achieve functional purposes.pt_PT
dc.description.sponsorshipThe authors would like to thank FCT/MEC and FEDER for financial support to CIMO under Program PT2020 (UID/AGR/ 00690/2013); POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT; Project NORTE- 01-0145-FEDER-000006. L. Barros and R.C. Calhelha acknowledge the FCT for their post-doctoral grants (SFRH/BPD/107855/ 2015 and SFRH/BPD/68344/2010, respectively).The authors also thank Cantinho das Aromáticas Lda. for providing tarragon samples.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, Andreia; Barros, Lillian; Calhelha, Ricardo C.; Carocho, Márcio; Ćirić, Ana; Soković, Marina; Dias, Madalena M.; Santos-Buelga, Celestino; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2016). Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. ISSN 1756-4646. 26, p. 268-278
dc.identifier.doi10.1016/j.jff.2016.08.019pt_PT
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10198/13639
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTarragon extractpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectPreservativept_PT
dc.subjectAntioxidantpt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectTumour cell linespt_PT
dc.titleTarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PT
oaire.citation.endPage278pt_PT
oaire.citation.startPage268pt_PT
oaire.citation.titleJournal of Functional Foodspt_PT
oaire.citation.volume26pt_PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameBarros
person.familyNameCalhelha
person.familyNameCarocho
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameMárcio
person.givenNameFilomena
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierawbWiiMAAAAJ&hl
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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