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Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

2018Journal article Open access
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dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-29T10:00:00Z
dc.date.accessioned2018-01-29T10:39:24Z
dc.date.available2018-01-29T10:00:00Z
dc.date.available2018-01-29T10:39:24Z
dc.date.issued2018
dc.description.abstractMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L ∗ (top), a ∗ (top), b ∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Barreira, João C.M.; Ciric, Ana; Sokovic, Marina; Calhelha, Ricardo C.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2018). Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chemistry. ISSN 0308 8146. 250, p. 67-74
dc.identifier.doi10.1016/j.foodchem.2018.01.034pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15040
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectCupcake
dc.subjectBioactivity
dc.subjectLemon balm
dc.subjectPotassium sorbate (E202)
dc.subjectProximate composition
dc.subjectColour parameters
dc.titleSuitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCaleja
person.familyNameBarros
person.familyNameBarreira
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameCristina
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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