TY  - JOUR
AU  - De Oliveira, Izamara
AU  - Chrysargyris, Antonios
AU  - Heleno, Sandrina A.
AU  - Carocho, Marcio
AU  - Calhelha, Ricardo
AU  - Dias, Maria Ines
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Petropoulos, Spyridon
AU  - Santos-Buelga, Celestino
AU  - Tzortzakis, Nikolaos
AU  - Barros, Lillian
PY  - 2023
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6389
AB  - The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.
PB  - Elsevier
T2  - Food Research International
T1  - Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.
VL  - 170
DO  - 10.1016/j.foodres.2023.113044
SP  - 113044
ER  - 

@article{
author = "De Oliveira, Izamara and Chrysargyris, Antonios and Heleno, Sandrina A. and Carocho, Marcio and Calhelha, Ricardo and Dias, Maria Ines and Petrović, Jovana and Soković, Marina and Petropoulos, Spyridon and Santos-Buelga, Celestino and Tzortzakis, Nikolaos and Barros, Lillian",
year = "2023",
abstract = "The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.",
volume = "170",
doi = "10.1016/j.foodres.2023.113044",
pages = "113044"
}

De Oliveira, I., Chrysargyris, A., Heleno, S. A., Carocho, M., Calhelha, R., Dias, M. I., Petrović, J., Soković, M., Petropoulos, S., Santos-Buelga, C., Tzortzakis, N.,& Barros, L.. (2023). Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.. in Food Research International
Elsevier., 170, 113044.
https://doi.org/10.1016/j.foodres.2023.113044

De Oliveira I, Chrysargyris A, Heleno SA, Carocho M, Calhelha R, Dias MI, Petrović J, Soković M, Petropoulos S, Santos-Buelga C, Tzortzakis N, Barros L. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.. in Food Research International. 2023;170:113044.
doi:10.1016/j.foodres.2023.113044 .

De Oliveira, Izamara, Chrysargyris, Antonios, Heleno, Sandrina A., Carocho, Marcio, Calhelha, Ricardo, Dias, Maria Ines, Petrović, Jovana, Soković, Marina, Petropoulos, Spyridon, Santos-Buelga, Celestino, Tzortzakis, Nikolaos, Barros, Lillian, "Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes." in Food Research International, 170 (2023):113044,
https://doi.org/10.1016/j.foodres.2023.113044 . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Santos-Buelga, Celestino
AU  - Barros, Lillian
PY  - 2022
UR  - https://www.mdpi.com/2079-7737/11/5/699
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4980
AB  - Cardoon (Cynara cardunculus var. altilis) blades were collected at sixteen sampling dates (B1-B16) to study the influence of the phenological growth stage on the phenolic composition and biological properties. Twenty phenolic compounds were identified, among which trans 3,4-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and luteolin-O-hexoside (39.6, 42.6, and 101.0 mg/g extract, respectively) were the main compounds. Immature blades (B3) had a higher content of phenolic compounds (178 mg/g extract) and a greater ability to inhibit the formation of thiobarbituric acid reactive substances (IC50 of 1.61 µg/mL). Samples at more advanced growth stages revealed a greater capacity to inhibit oxidative hemolysis (B8, IC50 of 25 and 47.4 µg/mL for Δt of 60 and 120 min, respectively) and higher cytotoxic (B8-B13, GI50 between 7.1 and 17 µg/mL), anti-inflammatory (B13, IC50 of 10 µg/mL), and antibacterial activities. In turn, the antifungal activity varied depending on the tested fungi. All these results suggest that maturity influences the phenolic composition and bioactive properties of cardoon blades, which reveal great potential for the development of bioactive ingredients for food and pharmaceutical applications, among others.
PB  - Basel: MDPI
T2  - Biology
T1  - Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.
IS  - 5
VL  - 11
DO  - 10.3390/biology11050699
SP  - 699
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Pinela, José and Dias, Maria Inês and Kostić, Marina and Soković, Marina and Ferreira, Isabel C. F. R. and Santos-Buelga, Celestino and Barros, Lillian",
year = "2022",
abstract = "Cardoon (Cynara cardunculus var. altilis) blades were collected at sixteen sampling dates (B1-B16) to study the influence of the phenological growth stage on the phenolic composition and biological properties. Twenty phenolic compounds were identified, among which trans 3,4-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and luteolin-O-hexoside (39.6, 42.6, and 101.0 mg/g extract, respectively) were the main compounds. Immature blades (B3) had a higher content of phenolic compounds (178 mg/g extract) and a greater ability to inhibit the formation of thiobarbituric acid reactive substances (IC50 of 1.61 µg/mL). Samples at more advanced growth stages revealed a greater capacity to inhibit oxidative hemolysis (B8, IC50 of 25 and 47.4 µg/mL for Δt of 60 and 120 min, respectively) and higher cytotoxic (B8-B13, GI50 between 7.1 and 17 µg/mL), anti-inflammatory (B13, IC50 of 10 µg/mL), and antibacterial activities. In turn, the antifungal activity varied depending on the tested fungi. All these results suggest that maturity influences the phenolic composition and bioactive properties of cardoon blades, which reveal great potential for the development of bioactive ingredients for food and pharmaceutical applications, among others.",
publisher = "Basel: MDPI",
journal = "Biology",
title = "Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.",
number = "5",
volume = "11",
doi = "10.3390/biology11050699",
pages = "699"
}

Mandim, F., Petropoulos, S. A., Pinela, J., Dias, M. I., Kostić, M., Soković, M., Ferreira, I. C. F. R., Santos-Buelga, C.,& Barros, L.. (2022). Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.. in Biology
Basel: MDPI., 11(5), 699.
https://doi.org/10.3390/biology11050699

Mandim F, Petropoulos SA, Pinela J, Dias MI, Kostić M, Soković M, Ferreira ICFR, Santos-Buelga C, Barros L. Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.. in Biology. 2022;11(5):699.
doi:10.3390/biology11050699 .

Mandim, Filipa, Petropoulos, Spyridon A., Pinela, José, Dias, Maria Inês, Kostić, Marina, Soković, Marina, Ferreira, Isabel C. F. R., Santos-Buelga, Celestino, Barros, Lillian, "Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages." in Biology, 11, no. 5 (2022):699,
https://doi.org/10.3390/biology11050699 . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2021
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32781352
UR  - https://radar.ibiss.bg.ac.rs/123456789/3846
AB  - Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and apigenin-7-O-glucuronide (10.6 mg/g extract) were the most abundant. Immature bracts (C1: principal growth stage (PGS) 5) had the highest phenolic compounds content, and anti-inflammatory (IC50 = 72 µg/mL) and cytotoxic (GI50 of 30-79 µg/mL) activities. Moreover, extract C1 inhibited efficiently the formation of thiobarbituric acid reactive substances (TBARS; IC50 = 26.8 µg/mL), while extract C8 (PGS 8/9) was more effective against oxidative haemolysis (IC50 38 and 75 µg/mL). The highest antibacterial and antifungal activities were attributed to samples C1 and C6 (PGS 7/8) and samples C2 (PGS 5/6) and C4 (PGS 6/7), respectively. Overall, the obtained results suggest the seasonal changes of polyphenolic composition and bioactivity of cardoon bracts of variable maturity.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.
VL  - 336
DO  - 10.1016/j.foodchem.2020.127744
SP  - 127744
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Dias, Maria Inês and Pinela, José and Kostić, Marina and Soković, Marina and Santos-Buelga, Celestino and Ferreira, Isabel C F R and Barros, Lillian",
year = "2021",
abstract = "Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and apigenin-7-O-glucuronide (10.6 mg/g extract) were the most abundant. Immature bracts (C1: principal growth stage (PGS) 5) had the highest phenolic compounds content, and anti-inflammatory (IC50 = 72 µg/mL) and cytotoxic (GI50 of 30-79 µg/mL) activities. Moreover, extract C1 inhibited efficiently the formation of thiobarbituric acid reactive substances (TBARS; IC50 = 26.8 µg/mL), while extract C8 (PGS 8/9) was more effective against oxidative haemolysis (IC50 38 and 75 µg/mL). The highest antibacterial and antifungal activities were attributed to samples C1 and C6 (PGS 7/8) and samples C2 (PGS 5/6) and C4 (PGS 6/7), respectively. Overall, the obtained results suggest the seasonal changes of polyphenolic composition and bioactivity of cardoon bracts of variable maturity.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.",
volume = "336",
doi = "10.1016/j.foodchem.2020.127744",
pages = "127744"
}

Mandim, F., Petropoulos, S. A., Dias, M. I., Pinela, J., Kostić, M., Soković, M., Santos-Buelga, C., Ferreira, I. C. F. R.,& Barros, L.. (2021). Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.. in Food Chemistry
Elsevier Ltd., 336, 127744.
https://doi.org/10.1016/j.foodchem.2020.127744

Mandim F, Petropoulos SA, Dias MI, Pinela J, Kostić M, Soković M, Santos-Buelga C, Ferreira ICFR, Barros L. Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.. in Food Chemistry. 2021;336:127744.
doi:10.1016/j.foodchem.2020.127744 .

Mandim, Filipa, Petropoulos, Spyridon A., Dias, Maria Inês, Pinela, José, Kostić, Marina, Soković, Marina, Santos-Buelga, Celestino, Ferreira, Isabel C F R, Barros, Lillian, "Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts." in Food Chemistry, 336 (2021):127744,
https://doi.org/10.1016/j.foodchem.2020.127744 . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2076-3921/10/12/1907
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC8750300
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4741
AB  - Hydroethanolic extracts of cardoon petioles collected at sixteen growth stages (P1-P16) were characterized in terms of their phenolic composition and bioactive potential (antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities). Fifteen phenolic compounds were tentatively identified (i.e., ten phenolic acids and five flavonoid glycosides); the main compounds were 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acids. Samples collected at early maturity (P1-P4) presented a weak positive correlation between the higher content in polyphenols (P3: 101-mg/g extract) and better inhibition capacity against thiobarbituric acid reactive substance formation (TBARS; P3: IC50 = 5.0 µg/mL). Samples at intermediate maturation stages (P9) presented higher cytotoxic and anti-inflammatory potential. Moreover, immature petioles showed greater antihemolytic (OxHLIA; P4: IC50 = 65 and 180 µg/mL for Δt of 60 and 120 min, respectively) and antibacterial activity. The antifungal activity varied depending on the maturation stage and the fungi strain. In conclusion, the maturation stage may greatly affect the polyphenols composition and content and the bioactive potential of cardoon petioles.
PB  - Basel: MDPI
T2  - Antioxidants (Basel, Switzerland)
T1  - Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage.
IS  - 12
VL  - 10
DO  - 10.3390/antiox10121907
SP  - 1907
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Dias, Maria Inês and Pinela, José and Kostić, Marina and Soković, Marina and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Hydroethanolic extracts of cardoon petioles collected at sixteen growth stages (P1-P16) were characterized in terms of their phenolic composition and bioactive potential (antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities). Fifteen phenolic compounds were tentatively identified (i.e., ten phenolic acids and five flavonoid glycosides); the main compounds were 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acids. Samples collected at early maturity (P1-P4) presented a weak positive correlation between the higher content in polyphenols (P3: 101-mg/g extract) and better inhibition capacity against thiobarbituric acid reactive substance formation (TBARS; P3: IC50 = 5.0 µg/mL). Samples at intermediate maturation stages (P9) presented higher cytotoxic and anti-inflammatory potential. Moreover, immature petioles showed greater antihemolytic (OxHLIA; P4: IC50 = 65 and 180 µg/mL for Δt of 60 and 120 min, respectively) and antibacterial activity. The antifungal activity varied depending on the maturation stage and the fungi strain. In conclusion, the maturation stage may greatly affect the polyphenols composition and content and the bioactive potential of cardoon petioles.",
publisher = "Basel: MDPI",
journal = "Antioxidants (Basel, Switzerland)",
title = "Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage.",
number = "12",
volume = "10",
doi = "10.3390/antiox10121907",
pages = "1907"
}

Mandim, F., Petropoulos, S. A., Dias, M. I., Pinela, J., Kostić, M., Soković, M., Santos-Buelga, C., Ferreira, I. C. F. R.,& Barros, L.. (2021). Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage.. in Antioxidants (Basel, Switzerland)
Basel: MDPI., 10(12), 1907.
https://doi.org/10.3390/antiox10121907

Mandim F, Petropoulos SA, Dias MI, Pinela J, Kostić M, Soković M, Santos-Buelga C, Ferreira ICFR, Barros L. Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage.. in Antioxidants (Basel, Switzerland). 2021;10(12):1907.
doi:10.3390/antiox10121907 .

Mandim, Filipa, Petropoulos, Spyridon A., Dias, Maria Inês, Pinela, José, Kostić, Marina, Soković, Marina, Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., Barros, Lillian, "Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage." in Antioxidants (Basel, Switzerland), 10, no. 12 (2021):1907,
https://doi.org/10.3390/antiox10121907 . .

TY  - JOUR
AU  - Sampaio, Shirley L.
AU  - Lonchamp, Julien
AU  - Dias, Maria Inês
AU  - Liddle, Catriona
AU  - Petropoulos, Spyridon A.
AU  - Glamočlija, Jasmina
AU  - Alexopoulos, Alexios
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2021
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814620323888
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4041
AB  - Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
PB  - Elsevier BV
T2  - Food Chemistry
T1  - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
VL  - 342
DO  - 10.1016/j.foodchem.2020.128526
SP  - 128526
ER  - 

@article{
author = "Sampaio, Shirley L. and Lonchamp, Julien and Dias, Maria Inês and Liddle, Catriona and Petropoulos, Spyridon A. and Glamočlija, Jasmina and Alexopoulos, Alexios and Santos-Buelga, Celestino and Ferreira, Isabel C F R and Barros, Lillian",
year = "2021",
abstract = "Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.",
publisher = "Elsevier BV",
journal = "Food Chemistry",
title = "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.",
volume = "342",
doi = "10.1016/j.foodchem.2020.128526",
pages = "128526"
}

Sampaio, S. L., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S. A., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.. in Food Chemistry
Elsevier BV., 342, 128526.
https://doi.org/10.1016/j.foodchem.2020.128526

Sampaio SL, Lonchamp J, Dias MI, Liddle C, Petropoulos SA, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira ICFR, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.. in Food Chemistry. 2021;342:128526.
doi:10.1016/j.foodchem.2020.128526 .

Sampaio, Shirley L., Lonchamp, Julien, Dias, Maria Inês, Liddle, Catriona, Petropoulos, Spyridon A., Glamočlija, Jasmina, Alexopoulos, Alexios, Santos-Buelga, Celestino, Ferreira, Isabel C F R, Barros, Lillian, "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis." in Food Chemistry, 342 (2021):128526,
https://doi.org/10.1016/j.foodchem.2020.128526 . .

TY  - CONF
AU  - Sampaio, Shirley
AU  - Lonchamp, Julien
AU  - Dias, Maria Inês
AU  - Liddle, Catriona
AU  - Petropoulos, Spyridon
AU  - Glamočlija, Jasmina
AU  - Alexopoulos, Alexios
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4308
UR  - http://hdl.handle.net/10198/22068
AB  - Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one
marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities,
colouring properties and their potential application in the food industry. Acylated glycosides or
pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple
varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100
g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no
toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink
formulation and presented suitable sensory profiles as well as high colour stability during a 30-day
shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be
used as natural food colourants.
PB  - Instituto Politécnico de Bragança, Centro de Investigacao de Montanha
C3  - Book of abstracts, 1st Natural products application: health, cosmetic and food
T1  - Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis
SP  - 239
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4308
ER  - 

@conference{
author = "Sampaio, Shirley and Lonchamp, Julien and Dias, Maria Inês and Liddle, Catriona and Petropoulos, Spyridon and Glamočlija, Jasmina and Alexopoulos, Alexios and Santos-Buelga, Celestino and Ferreira, Isabel and Barros, Lillian",
year = "2021",
abstract = "Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one
marble-fleshed genotype) were studied for their anthocyanin content, in vitro biological activities,
colouring properties and their potential application in the food industry. Acylated glycosides or
pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple
varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100
g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no
toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink
formulation and presented suitable sensory profiles as well as high colour stability during a 30-day
shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be
used as natural food colourants.",
publisher = "Instituto Politécnico de Bragança, Centro de Investigacao de Montanha",
journal = "Book of abstracts, 1st Natural products application: health, cosmetic and food",
title = "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis",
pages = "239",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4308"
}

Sampaio, S., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I.,& Barros, L.. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food
Instituto Politécnico de Bragança, Centro de Investigacao de Montanha., 239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308

Sampaio S, Lonchamp J, Dias MI, Liddle C, Petropoulos S, Glamočlija J, Alexopoulos A, Santos-Buelga C, Ferreira I, Barros L. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis. in Book of abstracts, 1st Natural products application: health, cosmetic and food. 2021;:239.
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .

Sampaio, Shirley, Lonchamp, Julien, Dias, Maria Inês, Liddle, Catriona, Petropoulos, Spyridon, Glamočlija, Jasmina, Alexopoulos, Alexios, Santos-Buelga, Celestino, Ferreira, Isabel, Barros, Lillian, "Anthocyanin-rich extracts from purple and red potatoes as natural colourants: bioactive properties, application in a soft drink formulation and sensory analysis" in Book of abstracts, 1st Natural products application: health, cosmetic and food (2021):239,
https://hdl.handle.net/21.15107/rcub_ibiss_4308 .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Giannoulis, Kyriakos D.
AU  - Dias, Maria Inês
AU  - Fernandes, Ângela
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0963996920303069
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3674
AB  - Cynara cardunculus L. (cardoon) has several health benefits mainly attributed to its abundance in polyphenols. In this study, cardoon heads (capitula) were harvested in Greece during the flowering stage, and the hydroethanolic extracts were assessed in terms of phenolic compounds composition and antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities. The phenolic profile was evaluated by HPLC-DAD-ESI/MS to better understand the seasonal changes in the individual compound levels and how these changes correlate with bioactive properties. The main phenolic compounds identified were caffeoylquinic and dicaffeoylquinic acid derivatives. Immature heads (Car A: principal growth stage (PGS) 5) had the highest phenolic content (34.3 mg/g) and cytotoxic (GI50 of 69–268 µg/mL) and anti-inflammatory (IC50 of 183 µg/mL) activities. Sample Car D (PGS 6/7) revealed the highest antioxidant (IC50 of 23–227 µg/mL) and antifungal (MIC of 0.26–0.51 mg/mL) potential. Regarding the antibacterial activity, Car E (PGS 7) revealed the best results (MIC of 0.59–1.18 mg/mL). This study suggests that the maturity stage of the plant influences the phenolic composition and bioactivity.
PB  - Elsevier Ltd
T2  - Food Research International
T1  - Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis
VL  - 134
DO  - 10.1016/j.foodres.2020.109281
SP  - 109281
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Giannoulis, Kyriakos D. and Dias, Maria Inês and Fernandes, Ângela and Pinela, José and Kostić, Marina and Soković, Marina and Barros, Lillian and Santos-Buelga, Celestino and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "Cynara cardunculus L. (cardoon) has several health benefits mainly attributed to its abundance in polyphenols. In this study, cardoon heads (capitula) were harvested in Greece during the flowering stage, and the hydroethanolic extracts were assessed in terms of phenolic compounds composition and antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities. The phenolic profile was evaluated by HPLC-DAD-ESI/MS to better understand the seasonal changes in the individual compound levels and how these changes correlate with bioactive properties. The main phenolic compounds identified were caffeoylquinic and dicaffeoylquinic acid derivatives. Immature heads (Car A: principal growth stage (PGS) 5) had the highest phenolic content (34.3 mg/g) and cytotoxic (GI50 of 69–268 µg/mL) and anti-inflammatory (IC50 of 183 µg/mL) activities. Sample Car D (PGS 6/7) revealed the highest antioxidant (IC50 of 23–227 µg/mL) and antifungal (MIC of 0.26–0.51 mg/mL) potential. Regarding the antibacterial activity, Car E (PGS 7) revealed the best results (MIC of 0.59–1.18 mg/mL). This study suggests that the maturity stage of the plant influences the phenolic composition and bioactivity.",
publisher = "Elsevier Ltd",
journal = "Food Research International",
title = "Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis",
volume = "134",
doi = "10.1016/j.foodres.2020.109281",
pages = "109281"
}

Mandim, F., Petropoulos, S. A., Giannoulis, K. D., Dias, M. I., Fernandes, Â., Pinela, J., Kostić, M., Soković, M., Barros, L., Santos-Buelga, C.,& Ferreira, I. C.F.R.. (2020). Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis. in Food Research International
Elsevier Ltd., 134, 109281.
https://doi.org/10.1016/j.foodres.2020.109281

Mandim F, Petropoulos SA, Giannoulis KD, Dias MI, Fernandes Â, Pinela J, Kostić M, Soković M, Barros L, Santos-Buelga C, Ferreira IC. Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis. in Food Research International. 2020;134:109281.
doi:10.1016/j.foodres.2020.109281 .

Mandim, Filipa, Petropoulos, Spyridon A., Giannoulis, Kyriakos D., Dias, Maria Inês, Fernandes, Ângela, Pinela, José, Kostić, Marina, Soković, Marina, Barros, Lillian, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R., "Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis" in Food Research International, 134 (2020):109281,
https://doi.org/10.1016/j.foodres.2020.109281 . .

TY  - JOUR
AU  - Sampaio, Shirley L.
AU  - Fernandes, Ângela
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3671
AB  - Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity. Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.
PB  - Royal Society of Chemistry (RSC)
T2  - Food & Function
T1  - Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru
IS  - 4
VL  - 11
DO  - 10.1039/d0fo00055h
SP  - 2969
EP  - 2977
ER  - 

@article{
author = "Sampaio, Shirley L. and Fernandes, Ângela and Pereira, Carla and Calhelha, Ricardo C. and Soković, Marina and Santos-Buelga, Celestino and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity. Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.",
publisher = "Royal Society of Chemistry (RSC)",
journal = "Food & Function",
title = "Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru",
number = "4",
volume = "11",
doi = "10.1039/d0fo00055h",
pages = "2969-2977"
}

Sampaio, S. L., Fernandes, Â., Pereira, C., Calhelha, R. C., Soković, M., Santos-Buelga, C., Barros, L.,& Ferreira, I. C. F. R.. (2020). Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru. in Food & Function
Royal Society of Chemistry (RSC)., 11(4), 2969-2977.
https://doi.org/10.1039/d0fo00055h

Sampaio SL, Fernandes Â, Pereira C, Calhelha RC, Soković M, Santos-Buelga C, Barros L, Ferreira ICFR. Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru. in Food & Function. 2020;11(4):2969-2977.
doi:10.1039/d0fo00055h .

Sampaio, Shirley L., Fernandes, Ângela, Pereira, Carla, Calhelha, Ricardo C., Soković, Marina, Santos-Buelga, Celestino, Barros, Lillian, Ferreira, Isabel C. F. R., "Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru" in Food & Function, 11, no. 4 (2020):2969-2977,
https://doi.org/10.1039/d0fo00055h . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Barracosa, Paulo
AU  - Ivanov, Marija
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3659
AB  - Cardoon is a multi-purpose crop for several industries. In this study, cardoon seeds were separated according to the viability and characterized for their chemical composition and bioactivities. Viable seeds contained higher levels of α-tocopherol (6.7 mg/100 g), lipids (23.11 g/100 g, manly oleic and linoleic acids), and free sugars (5.4 g/100 g) than the unviable ones. The hydroethanolic extract of viable seeds presented a higher concentration of phenolic compounds, namely 5-O-caffeoylquinic (8.0 mg/g) and 3,5-O-dicaffeoylquinic (43.9 mg/g) acids, and greater in vitro antioxidant activity. Both extracts showed antibacterial properties, but the best results were achieved with unviable seeds. The extracts had similar antifungal activity but did not reveal anti-inflammatory capacity or cytotoxicity to the tested cell lines. Therefore, while viable seeds contained antioxidant phytochemicals and an energy and carbon source for germination, unavailable seeds stood out for their potential to be used in the development of bio-based antibacterial ingredients.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds
VL  - 323
DO  - 10.1016/j.foodchem.2020.126838
SP  - 126838
ER  - 

@article{
author = "Mandim, Filipa and Dias, Maria Inês and Pinela, José and Barracosa, Paulo and Ivanov, Marija and Stojković, Dejan and Soković, Marina and Santos-Buelga, Celestino and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "Cardoon is a multi-purpose crop for several industries. In this study, cardoon seeds were separated according to the viability and characterized for their chemical composition and bioactivities. Viable seeds contained higher levels of α-tocopherol (6.7 mg/100 g), lipids (23.11 g/100 g, manly oleic and linoleic acids), and free sugars (5.4 g/100 g) than the unviable ones. The hydroethanolic extract of viable seeds presented a higher concentration of phenolic compounds, namely 5-O-caffeoylquinic (8.0 mg/g) and 3,5-O-dicaffeoylquinic (43.9 mg/g) acids, and greater in vitro antioxidant activity. Both extracts showed antibacterial properties, but the best results were achieved with unviable seeds. The extracts had similar antifungal activity but did not reveal anti-inflammatory capacity or cytotoxicity to the tested cell lines. Therefore, while viable seeds contained antioxidant phytochemicals and an energy and carbon source for germination, unavailable seeds stood out for their potential to be used in the development of bio-based antibacterial ingredients.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds",
volume = "323",
doi = "10.1016/j.foodchem.2020.126838",
pages = "126838"
}

Mandim, F., Dias, M. I., Pinela, J., Barracosa, P., Ivanov, M., Stojković, D., Soković, M., Santos-Buelga, C., Barros, L.,& Ferreira, I. C.F.R.. (2020). Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds. in Food Chemistry
Elsevier Ltd., 323, 126838.
https://doi.org/10.1016/j.foodchem.2020.126838

Mandim F, Dias MI, Pinela J, Barracosa P, Ivanov M, Stojković D, Soković M, Santos-Buelga C, Barros L, Ferreira IC. Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds. in Food Chemistry. 2020;323:126838.
doi:10.1016/j.foodchem.2020.126838 .

Mandim, Filipa, Dias, Maria Inês, Pinela, José, Barracosa, Paulo, Ivanov, Marija, Stojković, Dejan, Soković, Marina, Santos-Buelga, Celestino, Barros, Lillian, Ferreira, Isabel C.F.R., "Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds" in Food Chemistry, 323 (2020):126838,
https://doi.org/10.1016/j.foodchem.2020.126838 . .

TY  - JOUR
AU  - Ribeiro, Andreia
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Carocho, Márcio
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Dias, Madalena M
AU  - Santos-Buelga, Celestino
AU  - Barreiro, Maria Filomena
AU  - Ferreira, Isabel C.F.R.
PY  - 2016
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6748
AB  - This work explored the potential of a tarragon hydroethanolic extract to be used as a func tional preserver ingredient in pizza dough. Ferulic acid hexoside and quercetin-3-O rutinoside were the most abundant polyphenols found in the extract, which also showed
high antioxidant capacity, cytotoxicity for human tumour cell lines, especially HeLa (cer vical carcinoma), and antimicrobial activity particularly for antibiotic resistant bacteria and
Penicillium species. The extract was incorporated in pizza dough (fresh and baked) and its
performance was compared with ascorbic acid (E300) for two storage times (initial and after
5 days in the fridge). Control samples (samples with no additives) were also used as refer ence. Briefly, tarragon extract demonstrated the ability to preserve polyunsaturated fatty
acids and reduce water loss, and maintained the antioxidant capacity during baking avoid ing browning. Effectively, the incorporation of tarragon extract in pizza dough could be a
viable process to achieve functional purposes.
PB  - Elsevier B.V
T2  - Journal of Functional Foods
T1  - Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
VL  - 26
DO  - 10.1016/j.jff.2016.08.019
SP  - 268
EP  - 278
ER  - 

@article{
author = "Ribeiro, Andreia and Barros, Lillian and Calhelha, Ricardo C. and Carocho, Márcio and Ćirić, Ana and Soković, Marina and Dias, Madalena M and Santos-Buelga, Celestino and Barreiro, Maria Filomena and Ferreira, Isabel C.F.R.",
year = "2016",
abstract = "This work explored the potential of a tarragon hydroethanolic extract to be used as a func tional preserver ingredient in pizza dough. Ferulic acid hexoside and quercetin-3-O rutinoside were the most abundant polyphenols found in the extract, which also showed
high antioxidant capacity, cytotoxicity for human tumour cell lines, especially HeLa (cer vical carcinoma), and antimicrobial activity particularly for antibiotic resistant bacteria and
Penicillium species. The extract was incorporated in pizza dough (fresh and baked) and its
performance was compared with ascorbic acid (E300) for two storage times (initial and after
5 days in the fridge). Control samples (samples with no additives) were also used as refer ence. Briefly, tarragon extract demonstrated the ability to preserve polyunsaturated fatty
acids and reduce water loss, and maintained the antioxidant capacity during baking avoid ing browning. Effectively, the incorporation of tarragon extract in pizza dough could be a
viable process to achieve functional purposes.",
publisher = "Elsevier B.V",
journal = "Journal of Functional Foods",
title = "Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)",
volume = "26",
doi = "10.1016/j.jff.2016.08.019",
pages = "268-278"
}

Ribeiro, A., Barros, L., Calhelha, R. C., Carocho, M., Ćirić, A., Soković, M., Dias, M. M., Santos-Buelga, C., Barreiro, M. F.,& Ferreira, I. C.F.R.. (2016). Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). in Journal of Functional Foods
Elsevier B.V., 26, 268-278.
https://doi.org/10.1016/j.jff.2016.08.019

Ribeiro A, Barros L, Calhelha RC, Carocho M, Ćirić A, Soković M, Dias MM, Santos-Buelga C, Barreiro MF, Ferreira IC. Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). in Journal of Functional Foods. 2016;26:268-278.
doi:10.1016/j.jff.2016.08.019 .

Ribeiro, Andreia, Barros, Lillian, Calhelha, Ricardo C., Carocho, Márcio, Ćirić, Ana, Soković, Marina, Dias, Madalena M, Santos-Buelga, Celestino, Barreiro, Maria Filomena, Ferreira, Isabel C.F.R., "Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)" in Journal of Functional Foods, 26 (2016):268-278,
https://doi.org/10.1016/j.jff.2016.08.019 . .

TY  - JOUR
AU  - Carocho, Marcio
AU  - Barros, Lillian
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Fernandez-Ruiz, Virginia
AU  - Santos Buelga, Celestino
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2019
AB  - Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.
T2  - Food Chemistry
T1  - Basil as functional and preserving ingredient in "Serra da Estrela" cheese
VL  - 207
DO  - 10.1016/j.foodchem.2016.03.085
SP  - 51
EP  - 59
ER  - 

@article{
author = "Carocho, Marcio and Barros, Lillian and Barreira, Joao C. M. and Calhelha, Ricardo C. and Soković, Marina and Fernandez-Ruiz, Virginia and Santos Buelga, Celestino and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2016",
abstract = "Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.",
journal = "Food Chemistry",
title = "Basil as functional and preserving ingredient in "Serra da Estrela" cheese",
volume = "207",
doi = "10.1016/j.foodchem.2016.03.085",
pages = "51-59"
}

Carocho, M., Barros, L., Barreira, J. C. M., Calhelha, R. C., Soković, M., Fernandez-Ruiz, V., Santos Buelga, C., Morales, P.,& Ferreira, I. C. F. R.. (2016). Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry, 207, 51-59.
https://doi.org/10.1016/j.foodchem.2016.03.085

Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, Fernandez-Ruiz V, Santos Buelga C, Morales P, Ferreira ICFR. Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry. 2016;207:51-59.
doi:10.1016/j.foodchem.2016.03.085 .

Carocho, Marcio, Barros, Lillian, Barreira, Joao C. M., Calhelha, Ricardo C., Soković, Marina, Fernandez-Ruiz, Virginia, Santos Buelga, Celestino, Morales, Patricia, Ferreira, Isabel C. F. R., "Basil as functional and preserving ingredient in "Serra da Estrela" cheese" in Food Chemistry, 207 (2016):51-59,
https://doi.org/10.1016/j.foodchem.2016.03.085 . .

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 . .