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Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition

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dc.contributor.authorCaleja, Cristina
dc.contributor.authorReis, Filipa S.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-09T17:22:47Z
dc.date.available2018-02-09T17:22:47Z
dc.date.issued2017
dc.description.abstractCurrently, the food industry is focused on replacing synthetic additives with natural ingredients. Natural extracts obtained from plants have emerged as possible alternatives to synthetic preservatives, namely antioxidants [1]. Some dairy, meat and bakery products have been developed incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties [2-4]. In this work, we intend to prove the efficacy of an extract rich in rosmarinic acid as a natural preservative in cupcakes and compare these results to a synthetic additive (potassium sorbate, E202), which is normally used in pastry products. The extract of Melissa officina/is L. (lemon balm) was obtained by performing an ultrasound-assisted extraction with ethanol. After evaluation of its antioxidant (free radical scavenging activity, EC50 = 79 ± 2 J.Jg I ml; reducing power EC50 = 49 ± 1 J.Jg I ml) and antimicrobial (against 8 bacteria and 8 fungi contaminants) properties, and confirmation of toxicity absence (in a non-tumor cell line), the extract enriched in rosmarinic acid was incorporated into the cupcakes. Its effect was compared to E202 and to a control sample (cupcakes without additives) immediately after incorporation and in the 3n;l and 5th day of storage, protected from light at room temperature. The results showed that both natural (extract enriched in rosmarinic acid) and synthetic (E202) additives, did not cause significant changes in the nutritional composition of cupcakes (fat, protein and carbohydrate contents), when compared with the control sample. Free sugars were also determined by high performance liquid chromatography coupled to a refractive index detector (HPLC-RI), which indicated sucrose and glucose as the most abundant sugars in all samples. These molecules did not undergo any changes with the addition of the additives as compared to the control sample. The results obtained demonstrate that the presence of rosmarinic acid does not influence sugars and total carbohydrates content of cupcakes and may be used in the development of new pastry and bakery products, replacing synthetic preservatives and improving the functional properties of the food.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal), FEDER · Program PT2020 for financial support to CIMO (U/DIAGR/00690/2013). REQUIMTE (U/D/QUI/50006/2013 POC/101/0145/FERDER/007265), C. Caleja (SFRH/BD/93007/2013) and F. Reis (SFRH/BD/ 111753/2015) grants and L. Barros' contract. This work was a/so financially supported by: Project POCI-01-0145-FEDER-006984 · LSRE-LCM Associated Laboratory financed by the FEDER through COMPETE2020 · Operational Program for Competitiveness and Internationalization (POCI).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaleja, Cristina; Reis, Filipa S.; Barros, Lillian; Prieto, Miguel A.; Barreiro, M.F.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2017). Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition. In 12ª Reunião do Grupo de Glúcidos. Aveiro
dc.identifier.urihttp://hdl.handle.net/10198/15662
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationStudy of nutritional, antioxidant, anti-proliferative and programmed cell death induction properties of wild mushrooms
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleIncorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates compositionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStudy of nutritional, antioxidant, anti-proliferative and programmed cell death induction properties of wild mushrooms
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F111753%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.citation.conferencePlaceAveiro, Portugalpt_PT
oaire.citation.title12ª Reunião do Grupo de Glúcidospt_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameReis
person.familyNameBarros
person.familyNamePrieto Lage
person.familyNameBarreiro
person.familyNameFerreira
person.givenNameCristina
person.givenNameFilipa S.
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridI-2093-2013
person.identifier.ridJ-3600-2013
person.identifier.ridG-4516-2011
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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