Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Detalhes bibliográficos
Autor(a) principal: Caleja, Cristina
Data de Publicação: 2015
Outros Autores: Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Barreira, João C.M., Soković, Marina, Oliveira, Beatriz, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/12172
Resumo: The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.
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spelling Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)Functional foodCottage cheeseMatricaria recutitaAntioxidant/antimicrobial propertiesNatural preservativeThe antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.The authors are grateful to project PRODER nº 46577- PlantLact for financial support and to Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013), J.C.M. Barreira post-doctoral grant (SFRH/BPD/72802/2010) and L. Barros research contract. The authors also thank Serbian Ministry of Education, Science and Technological Development for financial support (grant number 173032). The authors also thank to Ms Clarinda Paixão, from Américo Duarte Paixão Lda, for providing the plant samples.ElsevierBiblioteca Digital do IPBCaleja, CristinaBarros, LillianAntonio, Amilcar L.Ćirić, AnaBarreira, João C.M.Soković, MarinaOliveira, BeatrizSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2015-10-21T09:51:28Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12172engCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). Journal of Functional Foods. ISSN 1756-4646. 16, p. 114-1241756-464610.1016/j.jff.2015.04.033info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:28:33Zoai:bibliotecadigital.ipb.pt:10198/12172Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:34.196508Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
title Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
spellingShingle Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Caleja, Cristina
Functional food
Cottage cheese
Matricaria recutita
Antioxidant/antimicrobial properties
Natural preservative
title_short Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
title_full Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
title_fullStr Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
title_full_unstemmed Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
title_sort Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
author Caleja, Cristina
author_facet Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Barreira, João C.M.
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Barreira, João C.M.
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Ćirić, Ana
Barreira, João C.M.
Soković, Marina
Oliveira, Beatriz
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Functional food
Cottage cheese
Matricaria recutita
Antioxidant/antimicrobial properties
Natural preservative
topic Functional food
Cottage cheese
Matricaria recutita
Antioxidant/antimicrobial properties
Natural preservative
description The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acids profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-21T09:51:28Z
2015
2015-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/12172
url http://hdl.handle.net/10198/12172
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Ćirić, Ana; Barreira, João C.M.; Soković, Marina; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Development of a functional dairy food: exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). Journal of Functional Foods. ISSN 1756-4646. 16, p. 114-124
1756-4646
10.1016/j.jff.2015.04.033
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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