TY  - JOUR
AU  - Albuquerque, Bianca R.
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Oliveira, M Beatriz P P
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2023
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0963996923001199
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5481
AB  - Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.
T2  - Food Research International
T1  - Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins
VL  - 165
DO  - 10.1016/j.foodres.2023.112574
SP  - 112574
ER  - 

@article{
author = "Albuquerque, Bianca R. and Pinela, José and Dias, Maria Inês and Pereira, Carla and Petrović, Jovana and Soković, Marina and Calhelha, Ricardo C. and Oliveira, M Beatriz P P and Ferreira, Isabel C F R and Barros, Lillian",
year = "2023",
abstract = "Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.",
journal = "Food Research International",
title = "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins",
volume = "165",
doi = "10.1016/j.foodres.2023.112574",
pages = "112574"
}

Albuquerque, B. R., Pinela, J., Dias, M. I., Pereira, C., Petrović, J., Soković, M., Calhelha, R. C., Oliveira, M. B. P. P., Ferreira, I. C. F. R.,& Barros, L.. (2023). Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International, 165, 112574.
https://doi.org/10.1016/j.foodres.2023.112574

Albuquerque BR, Pinela J, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International. 2023;165:112574.
doi:10.1016/j.foodres.2023.112574 .

Albuquerque, Bianca R., Pinela, José, Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M Beatriz P P, Ferreira, Isabel C F R, Barros, Lillian, "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins" in Food Research International, 165 (2023):112574,
https://doi.org/10.1016/j.foodres.2023.112574 . .

TY  - JOUR
AU  - Albuquerque, Bianca R.
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Oliveira, M. Beatriz P. P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/4/700
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4218
AB  - Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.
PB  - MDPI AG
T2  - Foods
T1  - Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties
IS  - 4
VL  - 10
DO  - 10.3390/foods10040700
SP  - 700
ER  - 

@article{
author = "Albuquerque, Bianca R. and Dias, Maria Inês and Pereira, Carla and Petrović, Jovana and Soković, Marina and Calhelha, Ricardo C. and Oliveira, M. Beatriz P. P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.",
publisher = "MDPI AG",
journal = "Foods",
title = "Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties",
number = "4",
volume = "10",
doi = "10.3390/foods10040700",
pages = "700"
}

Albuquerque, B. R., Dias, M. I., Pereira, C., Petrović, J., Soković, M., Calhelha, R. C., Oliveira, M. B. P. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. in Foods
MDPI AG., 10(4), 700.
https://doi.org/10.3390/foods10040700

Albuquerque BR, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. in Foods. 2021;10(4):700.
doi:10.3390/foods10040700 .

Albuquerque, Bianca R., Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M. Beatriz P. P., Ferreira, Isabel C. F. R., Barros, Lillian, "Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties" in Foods, 10, no. 4 (2021):700,
https://doi.org/10.3390/foods10040700 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Barreira, João C. M.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Bento, Albino
AU  - Oliveira, M. Beatriz P. P.
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32096517
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3643
AB  - Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities. Generally, plant species represent better sources of natural ingredients, since their compounds are less prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the most treasured Portuguese delicacy: "pastel de nata". Different nutritional, chemical, physical and bioactive parameters were compared in two different periods: baking day and two days after baking. All samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is expected to have better effects on consumers' health, maintaining the chemical characteristics, besides rendering a novel, economically profitable, application to CMF.
T2  - Food & Function
T1  - Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".
IS  - 3
VL  - 11
DO  - 10.1039/c9fo03050f
SP  - 2208
EP  - 2217
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Barreira, João C. M. and Soković, Marina and Calhelha, Ricardo C. and Bento, Albino and Oliveira, M. Beatriz P. P. and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities. Generally, plant species represent better sources of natural ingredients, since their compounds are less prone to causing unpleasant taste or odour. Chestnut male flower (CMF) was reported to have high antioxidant and antimicrobial activities. Hence, it was tested as an alternative to potassium sorbate in the most treasured Portuguese delicacy: "pastel de nata". Different nutritional, chemical, physical and bioactive parameters were compared in two different periods: baking day and two days after baking. All samples presented similar nutritional and chemical profiles, but those added with CMF revealed higher contents of reducing agents and radical scavengers. Accordingly, the newly obtained formulation is expected to have better effects on consumers' health, maintaining the chemical characteristics, besides rendering a novel, economically profitable, application to CMF.",
journal = "Food & Function",
title = "Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".",
number = "3",
volume = "11",
doi = "10.1039/c9fo03050f",
pages = "2208-2217"
}

Caleja, C., Barros, L., Barreira, J. C. M., Soković, M., Calhelha, R. C., Bento, A., Oliveira, M. B. P. P.,& Ferreira, I. C. F. R.. (2020). Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".. in Food & Function, 11(3), 2208-2217.
https://doi.org/10.1039/c9fo03050f

Caleja C, Barros L, Barreira JCM, Soković M, Calhelha RC, Bento A, Oliveira MBPP, Ferreira ICFR. Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata".. in Food & Function. 2020;11(3):2208-2217.
doi:10.1039/c9fo03050f .

Caleja, Cristina, Barros, Lillian, Barreira, João C. M., Soković, Marina, Calhelha, Ricardo C., Bento, Albino, Oliveira, M. Beatriz P. P., Ferreira, Isabel C. F. R., "Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy "pastel de nata"." in Food & Function, 11, no. 3 (2020):2208-2217,
https://doi.org/10.1039/c9fo03050f . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2089
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3506
AB  - Food industry is focused on the development of novel functional foods   containing health promoting natural ingredients, avoiding the potential   harm of synthetic food additives. In the present work, the antioxidant   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)   decoction (phenolic-enriched extract) was evaluated; after chemical   characterization of the extract by HPLC-DAD-ESI/MS, it was used as   natural ingredient in cottage cheese samples for two purposes: increase   shelf life and bring bioactive properties. The incorporation of   fennelbased ingredients did not alter significantly the nutritional   characteristics of control cottage cheese (without fennel-based   ingredients), but avoided the increase in yellowness (after 7 days of   storage), and the decrease in lactose content (after 14 days of storage)   observed in control samples. Control samples after 14 days of storage,   were the only ones showing signs of degradation. Furthermore, the   incorporation of the fennel decoction improved the antioxidant   properties of cottage cheese, up to 14 days of storage. Overall, fennel   decoction can be used as a natural conservation enhancer in cottage   cheese, while bringing antioxidant properties to the final product. (C)   2014 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
VL  - 12
DO  - 10.1016/j.jff.2014.12.016
SP  - 428
EP  - 438
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Food industry is focused on the development of novel functional foods   containing health promoting natural ingredients, avoiding the potential   harm of synthetic food additives. In the present work, the antioxidant   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)   decoction (phenolic-enriched extract) was evaluated; after chemical   characterization of the extract by HPLC-DAD-ESI/MS, it was used as   natural ingredient in cottage cheese samples for two purposes: increase   shelf life and bring bioactive properties. The incorporation of   fennelbased ingredients did not alter significantly the nutritional   characteristics of control cottage cheese (without fennel-based   ingredients), but avoided the increase in yellowness (after 7 days of   storage), and the decrease in lactose content (after 14 days of storage)   observed in control samples. Control samples after 14 days of storage,   were the only ones showing signs of degradation. Furthermore, the   incorporation of the fennel decoction improved the antioxidant   properties of cottage cheese, up to 14 days of storage. Overall, fennel   decoction can be used as a natural conservation enhancer in cottage   cheese, while bringing antioxidant properties to the final product. (C)   2014 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese",
volume = "12",
doi = "10.1016/j.jff.2014.12.016",
pages = "428-438"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods, 12, 428-438.
https://doi.org/10.1016/j.jff.2014.12.016

Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods. 2015;12:428-438.
doi:10.1016/j.jff.2014.12.016 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese" in Journal of Functional Foods, 12 (2015):428-438,
https://doi.org/10.1016/j.jff.2014.12.016 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Barreira, Joao C. M.
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1943
AB  - 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 acid 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. (C) 2015 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)
VL  - 16
DO  - 10.1016/j.jff.2015.04.033
SP  - 114
EP  - 124
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Barreira, Joao C. M. and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "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 acid 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. (C) 2015 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)",
volume = "16",
doi = "10.1016/j.jff.2015.04.033",
pages = "114-124"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Barreira, J. C. M., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods, 16, 114-124.
https://doi.org/10.1016/j.jff.2015.04.033

Caleja C, Barros L, Antonio AL, Ćirić A, Barreira JCM, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods. 2015;16:114-124.
doi:10.1016/j.jff.2015.04.033 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Barreira, Joao C. M., Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)" in Journal of Functional Foods, 16 (2015):114-124,
https://doi.org/10.1016/j.jff.2015.04.033 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2089
AB  - Food industry is focused on the development of novel functional foods
   containing health promoting natural ingredients, avoiding the potential
   harm of synthetic food additives. In the present work, the antioxidant
   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)
   decoction (phenolic-enriched extract) was evaluated; after chemical
   characterization of the extract by HPLC-DAD-ESI/MS, it was used as
   natural ingredient in cottage cheese samples for two purposes: increase
   shelf life and bring bioactive properties. The incorporation of
   fennelbased ingredients did not alter significantly the nutritional
   characteristics of control cottage cheese (without fennel-based
   ingredients), but avoided the increase in yellowness (after 7 days of
   storage), and the decrease in lactose content (after 14 days of storage)
   observed in control samples. Control samples after 14 days of storage,
   were the only ones showing signs of degradation. Furthermore, the
   incorporation of the fennel decoction improved the antioxidant
   properties of cottage cheese, up to 14 days of storage. Overall, fennel
   decoction can be used as a natural conservation enhancer in cottage
   cheese, while bringing antioxidant properties to the final product. (C)
   2014 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese
VL  - 12
DO  - 10.1016/j.jff.2014.12.016
SP  - 428
EP  - 438
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Food industry is focused on the development of novel functional foods
   containing health promoting natural ingredients, avoiding the potential
   harm of synthetic food additives. In the present work, the antioxidant
   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)
   decoction (phenolic-enriched extract) was evaluated; after chemical
   characterization of the extract by HPLC-DAD-ESI/MS, it was used as
   natural ingredient in cottage cheese samples for two purposes: increase
   shelf life and bring bioactive properties. The incorporation of
   fennelbased ingredients did not alter significantly the nutritional
   characteristics of control cottage cheese (without fennel-based
   ingredients), but avoided the increase in yellowness (after 7 days of
   storage), and the decrease in lactose content (after 14 days of storage)
   observed in control samples. Control samples after 14 days of storage,
   were the only ones showing signs of degradation. Furthermore, the
   incorporation of the fennel decoction improved the antioxidant
   properties of cottage cheese, up to 14 days of storage. Overall, fennel
   decoction can be used as a natural conservation enhancer in cottage
   cheese, while bringing antioxidant properties to the final product. (C)
   2014 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese",
volume = "12",
doi = "10.1016/j.jff.2014.12.016",
pages = "428-438"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese. in Journal of Functional Foods, 12, 428-438.
https://doi.org/10.1016/j.jff.2014.12.016

Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese. in Journal of Functional Foods. 2015;12:428-438.
doi:10.1016/j.jff.2014.12.016 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Foeniculum uulgare Mill. as natural conservation enhancer and health
 promoter by incorporation in cottage cheese" in Journal of Functional Foods, 12 (2015):428-438,
https://doi.org/10.1016/j.jff.2014.12.016 . .

TY  - JOUR
AU  - Dias, Maria Ines
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - Queiroz, Maria-Joao R. P.
AU  - Oliveira, M. Beatriz P. P.
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2289
AB  - Natural matrices are important sources of new antitumor and
   antimicrobial compounds. Species such as Laurus nobilis L. (laurel)
   might be used for this purpose, considering its medicinal properties.
   Herein, in vitro activity against human tumor cell lines, bacteria, and
   fungi was evaluated in enriched phenolic extracts. Specifically,
   methanol and aqueous extracts of wild and cultivated samples of L.
   nobilis were compared considering different phenolic groups. Principal
   component analysis (PCA) was applied to understand how each extract acts
   differentially against specific bacteria, fungi, and selected human
   tumor cell lines. In general, the extract type induced the highest
   differences in bioactivity of laurel samples. However, from the PCA
   biplot, it became clear that wild laurel samples were higher inhibitors
   of tumor cell lines (HeLa, MCF7, NCI-H460, and HCT15). HepG2 had the
   same response to laurel from wild and cultivated origin. It was also
   observed that methanolic extracts tended to have higher antimicrobial
   activity, except against A. niger, A. fumigatus, and P. verrucosum. The
   differences in bioactivity might be related to the higher phenolic
   contents in methanolic extracts. These results allow selecting the
   extract type and/or origin with highest antibacterial, antifungal, and
   antitumor activity.
T2  - Biomed Research International
T1  - Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins
IS  - 520464
DO  - 10.1155/2014/520464
ER  - 

@article{
author = "Dias, Maria Ines and Barreira, Joao C. M. and Calhelha, Ricardo C. and Queiroz, Maria-Joao R. P. and Oliveira, M. Beatriz P. P. and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Natural matrices are important sources of new antitumor and
   antimicrobial compounds. Species such as Laurus nobilis L. (laurel)
   might be used for this purpose, considering its medicinal properties.
   Herein, in vitro activity against human tumor cell lines, bacteria, and
   fungi was evaluated in enriched phenolic extracts. Specifically,
   methanol and aqueous extracts of wild and cultivated samples of L.
   nobilis were compared considering different phenolic groups. Principal
   component analysis (PCA) was applied to understand how each extract acts
   differentially against specific bacteria, fungi, and selected human
   tumor cell lines. In general, the extract type induced the highest
   differences in bioactivity of laurel samples. However, from the PCA
   biplot, it became clear that wild laurel samples were higher inhibitors
   of tumor cell lines (HeLa, MCF7, NCI-H460, and HCT15). HepG2 had the
   same response to laurel from wild and cultivated origin. It was also
   observed that methanolic extracts tended to have higher antimicrobial
   activity, except against A. niger, A. fumigatus, and P. verrucosum. The
   differences in bioactivity might be related to the higher phenolic
   contents in methanolic extracts. These results allow selecting the
   extract type and/or origin with highest antibacterial, antifungal, and
   antitumor activity.",
journal = "Biomed Research International",
title = "Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins",
number = "520464",
doi = "10.1155/2014/520464"
}

Dias, M. I., Barreira, J. C. M., Calhelha, R. C., Queiroz, M. R. P., Oliveira, M. B. P. P., Soković, M.,& Ferreira, I. C. F. R.. (2014). Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins. in Biomed Research International(520464).
https://doi.org/10.1155/2014/520464

Dias MI, Barreira JCM, Calhelha RC, Queiroz MRP, Oliveira MBPP, Soković M, Ferreira ICFR. Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins. in Biomed Research International. 2014;(520464).
doi:10.1155/2014/520464 .

Dias, Maria Ines, Barreira, Joao C. M., Calhelha, Ricardo C., Queiroz, Maria-Joao R. P., Oliveira, M. Beatriz P. P., Soković, Marina, Ferreira, Isabel C. F. R., "Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins" in Biomed Research International, no. 520464 (2014),
https://doi.org/10.1155/2014/520464 . .