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

Caleja, Cristina; Barros, Lillian; Barreira, João C.M.; Ćirić, Ana; Soković, Marina; Calhelha, Ricardo C.; Beatriz, María; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2018.01.034

Cited by 41 publications

(21 citation statements)

References 35 publications

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“…In turn, b* parameter showed statistically lower values in cupcakes containing lemon balm extract rich in rosmarinic acid than in the remaining formulations. It may indicate that this particular type of cupcake might be less visually attractive [38]. In our study, L* and a* values for the cookies enriched with nettle extract (0.2%) were the lowest compared to their counterpart fortified with hyssop and lemon balm extracts and with BHA.…”

Section: Color Measurementcontrasting

confidence: 46%

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

et al. 2019

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This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K 232 and K 268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts' concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K 232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

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Section: Color Measurementcontrasting

confidence: 46%

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

et al. 2019

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“…Fatty acids were determined in hexane extracts (Soxhlet), after a methyl-esterification process, by gas chromatography coupled to a flame ionisation detector (GC-FID). The identification was carried out by comparison with standards (standard 47885, Sigma-Aldrich, St. Louis, MO, USA) and expressed as relative percentage of each fatty acid [27].…”

Section: Methodsmentioning

confidence: 99%

Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application

et al. 2019

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Elderberry (Sambucus nigra L.) is a widely disseminated plant that produces bright black berries containing high quantities of anthocyanins, acknowledged for their bioactivity and dye capacity. Besides other applications, anthocyanins might be employed as natural colouring agents to reduce/eliminate the use of artificial dyes, while providing positive effects on consumers’ health. Herein, the anthocyanins profile of elderberry juice was characterised by HPLC-DAD-ESI/MSn. In addition, its antioxidant capacity and cytotoxicity were also evaluated. As a proof-of-concept of its colouring capacity, elderberry juice was added (different percentages) to a highly appreciated and consumed pastry product (croissant) and compared with a commercial dye (black carrot). In general, the nutritional properties of control and coloured croissants were similar, despite some individual differences in sugars and fatty acids. In turn, the appearance obtained with elderberry juice incorporation might be considered innovative, besides partially maintaining the anthocyanins content of fresh juice and showing considerable antioxidant activity.

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“…Moreover, in a previous study, S. nigra (present in mix 2) also revealed antioxidant properties (DPPH and FRAP assays) [ 44 ]. It is also reported in the literature that the combination of several plants in a drink beverage can provide a synergistic effect in terms of bioactivities, as their combination improves the antioxidant status and reduces oxidative stress [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties

et al. 2020

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Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better antimicrobial effects against all the tested bacterial and fungal strains. Further studies will be necessary to evaluate the real synergistic effects that these two species show in the presence of other plants, and to evaluate their potential for application in various food, pharmaceutical, and nutraceutical products as infusion preparations.

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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

Cited by 41 publications

References 35 publications

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application

Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties

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