Publicação
Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid
| Resumo: | Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been developed, incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties. In this work, the preserving effectiveness of an extract rich in rosmarinic acid was tested in cupcakes and compared to an artificial additive (potassium sorbate, E202). The extract was obtained from Melissa officinalis L. (lemon balm) by applying an ultrasound technique using a mixture of ethanol/water as the extraction solvent. After confirming its antioxidant properties (free radical scavenging effect EC50 = 79 ± 2 μg/mL; reducing power EC50 = 49 ± 1 μg/mL), antimicrobial (against 8 bacteria and 8 food contaminating fungi), and absence of toxicity (in cell lines), it was incorporated in cupcakes, and analysed immediately after incorporation and after 3 and 5 days of storage at room temperature and protected from light. All samples were analysed chromatographically in terms of fatty acids (GC-FID) and free sugars (HPLC-RI). Regarding fatty acids, a total of 21 molecules were identified, with predominance of saturated fatty acids in all cupcakes samples. Individually, palmitic acid and oleic acid were detected in the highest percentages. Among free sugars, sucrose (the major form) and glucose were identified in all samples. The results demonstrate that the addition of the extract rich in rosmarinic acid caused no changes in fatty acids and sugars’ profiles, having the potential to be used in pastry products, meeting the current consumers demand. |
|---|---|
| Autores principais: | Caleja, Cristina |
| Outros Autores: | Barros, Lillian; Barreira, João C.M.; Ćirić, Ana; Soković, Marina; Calhelha, Ricardo C.; Oliveira, Beatriz; Ferreira, Isabel C.F.R. |
| Assunto: | Chromatographic profile |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173048441896960 |
|---|---|
| author | Caleja, Cristina |
| author2 | Barros, Lillian Barreira, João C.M. Ćirić, Ana Soković, Marina Calhelha, Ricardo C. Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author2_role | author author author author author author author |
| author_facet | Caleja, Cristina Barros, Lillian Barreira, João C.M. Ćirić, Ana Soković, Marina Calhelha, Ricardo C. Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\"},{\"Person.name\":\"Ćirić, Ana\"},{\"Person.name\":\"Soković, Marina\"},{\"Person.name\":\"Calhelha, Ricardo C.\",\"Person.identifier.orcid\":\"0000-0002-6801-4578\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Caleja, Cristina Barros, Lillian Barreira, João C.M. Ćirić, Ana Soković, Marina Calhelha, Ricardo C. Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-10-29T11:08:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-10-29T11:08:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Chromatographic profile |
| datacite.titles.title.fl_str_mv | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Caleja, Cristina Barros, Lillian Barreira, João C.M. Ćirić, Ana Soković, Marina Calhelha, Ricardo C. Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-10-29T11:08:00Z |
| dc.date.embargoed.fl_str_mv | 2018-10-29T11:08:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/18126 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chromatographic profile |
| dc.title.fl_str_mv | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been developed, incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties. In this work, the preserving effectiveness of an extract rich in rosmarinic acid was tested in cupcakes and compared to an artificial additive (potassium sorbate, E202). The extract was obtained from Melissa officinalis L. (lemon balm) by applying an ultrasound technique using a mixture of ethanol/water as the extraction solvent. After confirming its antioxidant properties (free radical scavenging effect EC50 = 79 ± 2 μg/mL; reducing power EC50 = 49 ± 1 μg/mL), antimicrobial (against 8 bacteria and 8 food contaminating fungi), and absence of toxicity (in cell lines), it was incorporated in cupcakes, and analysed immediately after incorporation and after 3 and 5 days of storage at room temperature and protected from light. All samples were analysed chromatographically in terms of fatty acids (GC-FID) and free sugars (HPLC-RI). Regarding fatty acids, a total of 21 molecules were identified, with predominance of saturated fatty acids in all cupcakes samples. Individually, palmitic acid and oleic acid were detected in the highest percentages. Among free sugars, sucrose (the major form) and glucose were identified in all samples. The results demonstrate that the addition of the extract rich in rosmarinic acid caused no changes in fatty acids and sugars’ profiles, having the potential to be used in pastry products, meeting the current consumers demand. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/2e231a88-abf6-427f-9938-c8697c1c230b/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UID/QUI/50006/2013 SFRH/BD/93007/2013 |
| funding.name_str_mv | 5876 FARH |
| funding_str_mv | UID/QUI/50006/2013 info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT SFRH/BD/93007/2013 info:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/18126 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/18126 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 Ćirić, Ana Soković, Marina Calhelha, Ricardo C. Calhelha, Ricardo C. https://www.ciencia-id.pt/F313-E3CE-554E F313-E3CE-554E http://orcid.org/0000-0002-6801-4578 0000-0002-6801-4578 Oliveira, Beatriz Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2018 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTCurrently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been developed, incorporating extracts of aromatic plants, spices or fruits, which have antioxidant properties. In this work, the preserving effectiveness of an extract rich in rosmarinic acid was tested in cupcakes and compared to an artificial additive (potassium sorbate, E202). The extract was obtained from Melissa officinalis L. (lemon balm) by applying an ultrasound technique using a mixture of ethanol/water as the extraction solvent. After confirming its antioxidant properties (free radical scavenging effect EC50 = 79 ± 2 μg/mL; reducing power EC50 = 49 ± 1 μg/mL), antimicrobial (against 8 bacteria and 8 food contaminating fungi), and absence of toxicity (in cell lines), it was incorporated in cupcakes, and analysed immediately after incorporation and after 3 and 5 days of storage at room temperature and protected from light. All samples were analysed chromatographically in terms of fatty acids (GC-FID) and free sugars (HPLC-RI). Regarding fatty acids, a total of 21 molecules were identified, with predominance of saturated fatty acids in all cupcakes samples. Individually, palmitic acid and oleic acid were detected in the highest percentages. Among free sugars, sucrose (the major form) and glucose were identified in all samples. The results demonstrate that the addition of the extract rich in rosmarinic acid caused no changes in fatty acids and sugars’ profiles, having the potential to be used in pastry products, meeting the current consumers demand.application/pdfpt_PTChromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acidPersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900Ćirić, AnaSoković, MarinaPersonalCalhelha, Ricardo C.DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053DSpacehttp://dspace.org/items/2d5d1a41-7561-4a01-871c-b4c97da35053CalhelhaRicardo C.Ciência IDhttps://www.ciencia-id.ptF313-E3CE-554EORCIDhttp://orcid.org0000-0002-6801-4578Researcher IDhttps://www.researcherid.comJ-2172-2014Scopus Author IDhttps://www.scopus.com6507978333Oliveira, BeatrizPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2018-10-29T11:08:00Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/18126http://purl.org/coar/access_right/c_abf2open accessChromatographic profile1506091 bytesFundação para a Ciência e a TecnologiaAssociated Laboratory for Green Chemistry - Clean Technologies and Processesinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PTUID/QUI/50006/20135876Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaIncorporation of natural ingredients in dairy formulations as conservation enhancers and health promotersinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PTSFRH/BD/93007/2013FARHCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2018http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/2e231a88-abf6-427f-9938-c8697c1c230b/downloadUNIFood ConferenceBelgrado, Sérvia |
| spellingShingle | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid Caleja, Cristina Chromatographic profile |
| status | SINGLETON |
| subject.fl_str_mv | Chromatographic profile |
| title | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| title_full | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| title_fullStr | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| title_full_unstemmed | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| title_short | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| title_sort | Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid |
| topic | Chromatographic profile |
| topic_facet | Chromatographic profile |
| url | http://hdl.handle.net/10198/18126 |
| visible | 1 |
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