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The role of chamomile phenolic compounds in the development of dairy functional foods

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dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-12T14:44:10Z
dc.date.available2018-02-12T14:44:10Z
dc.date.issued2017
dc.description.abstractThere is a growing interest for healthier foods either by consumers or by industrial sectors [1]. Bioactive phytochemicals, such as phenolic compounds (PC), have been used in the preparation of nutraceuticals and functional foods [2]. In the present work, the antioxidant and antimicrobial properties of plant extracts rich in PC were evaluated. Matricaria recutita L. (chamomile) extracts were prepared following a decoction procedure and displayed 2, 2-diphenyl-l-picrylhydrazyl scavenging activity (EC5o = 335 ± 3 Mg/mL), reducing power (238 ± 38 pg/mL), p-carotene bleaching inhibition (297 ± 27 pg/mL) and lipid peroxidation inhibition (72 ± 2 pg/mL). The bactéria Staphylococcus aureus (MIC=35 pg/mL), Baaï/us cereus (MIC=100 pg/mL) and Salmonella typhimurium (MIC=100 MS/mL), as also the fungi Penicillium funiculosum (MIC=200 MS/mL), Aspergillus versicolor (MIC=400 pg/mL) and Trichoderma viride (MIC=400 pg/mL), were susceptible to the action of chamomile phenolic extracts. Their chemical characterization, performed by HPLC-DAD-ESI/MS, revealed the presence of nine flavonoids (mainly luteolin-0-glucuronide) and ten phenolic acids (mainly di-caffeoyl-2, 7-anhydro- 3-deoxy-2-octulopyranosonic acid). Due to the observed bioactive properties, chamomile phenolic extracts were used to functionalize yogurts. This functionalization did not cause significant changes in the yoghurt pH and nutritional value, but improved antioxidant properties when compared with control samples. The obtained results support the use of PC extracts in the development of novel dairy foods.pt_PT
dc.description.sponsorshipThe authors are grateful to e Foundation for Science and Technology (FCT, Portugal) and FEDER under Pmgramme PT2020 for financiai support to CIMO (UID/AGR/0069/2013), REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/ FERDER/007265), C. Caleja (SFRH/BD/93007/2013) and L Banos (SFRH/BPD/107855/2015) grants.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationPereira, Eliana; Barros, Lillian; Antonio, Amilcar L.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2017). The role of chamomile phenolic compounds in the development of dairy functional foods. In 3rd Symposium on Medicinal Chemistry of University of Minho. Bragapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/15684
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationIncorporation of natural ingredients in dairy formulations as conservation enhancers and health promoters
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.titleThe role of chamomile phenolic compounds in the development of dairy functional foodspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUID/QUI/50006/2013
oaire.awardNumberSFRH/BD/93007/2013
oaire.awardNumberSFRH/BPD/107855/2015
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleIncorporation of natural ingredients in dairy formulations as conservation enhancers and health promoters
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%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.conferencePlaceBraga, Portugalpt_PT
oaire.citation.title3rd Symposium on Medicinal Chemistry of University of Minhopt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNamePereira
person.familyNameBarros
person.familyNameAntonio
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
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.typeconferenceObjectpt_PT
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