Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid
2018
Authors:
Caleja, CristinaBarros, Lillian
Ćirić, Ana
Soković, Marina
Calhelha, Ricardo
Ferreira, Isabel C. F. R.
Barreira, João C.M
Oliveira, Beatriz P.P.
Contributors
Soković, MarinaTešić, Živoslav
Document Type:
Conference object (Published version)
,
© 2018 by the University of Belgrade
Metadata
Show full item recordAbstract:
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.
In:
- Soković M, Tešić Ž, editors. Unifood conference: Programme & Book of Abstracts; 2018 Oct 5-6; Belgrade, Serbia. Belgrade: University of Belgrade; 2018. p. 174.