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Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBento, Albino
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-08-13T15:59:24Z
dc.date.available2015-08-13T15:59:24Z
dc.date.issued2014
dc.description.abstractSome studies have proven the antioxidant and antimicrobial potency of chestnut flowers both in the raw matrix and after extraction, and the consumption of their decoctions has been related to beneficial effects towards health. In recent years, due to controversy and ambiguous legislation of chemical conservatives, plant extracts have been successfully used as functionalizing agents in different matrixes, by displaying various beneficial effects towards the foodstuff and/or the consumer. In this manuscript, decoctions of chestnuts flowers as well as the dried flower were added to Portuguese traditional cakes that were then stored for 15 and 30 days, after which they were analysed for their antioxidant potential. The results were analysed by means of a 2 way ANOVA and a Linear Discriminant Analysis, concluding that storage time had a slightly higher influence in alteration of the antioxidant activity. DPPH and TBARS were the most improved parameters, regardless of the concentration added.por
dc.description.sponsorshipThe authors are grateful to M. Ferreira e Filhas Lda. (Pão de Gimonde) for the cakes recipe, and to the Foundation for Science and Technology (FCT, Portugal), for financial support to the CIMO research center (PEst-OE/AGR/UI0690/2011) and for J.C.M. Barreira’s Post-Doctoral grant (BPD/72802/2010).por
dc.identifier.citationCarocho, Márcio; Barreira, João C.M.; Bento, Albino; Morales, Patricia; Ferreira, Isabel C.F.R. (2014). Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry. Food & Function. ISSN 2042-6496. 5:11, p. 2989-2995por
dc.identifier.doi10.1039/c4fo00552j
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/12056
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherRoyal Society of Chemistrypor
dc.relationBPD/72802/2010
dc.relationStrategic Project - UI 690 - 2011-2012
dc.titleChestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastrypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage2995por
oaire.citation.startPage2989por
oaire.citation.titleFood & Functionpor
oaire.citation.volume5por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCarocho
person.familyNameBarreira
person.familyNameBento
person.familyNameFerreira
person.givenNameMárcio
person.givenNameJoão
person.givenNameAlbino António
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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