TY  - CONF
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo
AU  - Ferreira, Isabel C. F. R.
AU  - Barreira, João C.M
AU  - Oliveira, Beatriz P.P.
PY  - 2018
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4363
AB  - 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.
PB  - Belgrade: University of Belgrade
C3  - UNIFood Conference; 2018 Oct 5-6
T1  - Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid
SP  - 174
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4363
ER  - 

@conference{
editor = "Soković, Marina, Tešić, Živoslav",
author = "Caleja, Cristina and Barros, Lillian and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo and Ferreira, Isabel C. F. R. and Barreira, João C.M and Oliveira, Beatriz P.P.",
year = "2018",
abstract = "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.",
publisher = "Belgrade: University of Belgrade",
journal = "UNIFood Conference; 2018 Oct 5-6",
title = "Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid",
pages = "174",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4363"
}

Soković, M., Tešić, Ž., Caleja, C., Barros, L., Ćirić, A., Soković, M., Calhelha, R., Ferreira, I. C. F. R., Barreira, J. C.M,& Oliveira, B. P.P.. (2018). Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid. in UNIFood Conference; 2018 Oct 5-6
Belgrade: University of Belgrade., 174.
https://hdl.handle.net/21.15107/rcub_ibiss_4363

Soković M, Tešić Ž, Caleja C, Barros L, Ćirić A, Soković M, Calhelha R, Ferreira ICFR, Barreira JC, Oliveira BP. Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid. in UNIFood Conference; 2018 Oct 5-6. 2018;:174.
https://hdl.handle.net/21.15107/rcub_ibiss_4363 .

Soković, Marina, Tešić, Živoslav, Caleja, Cristina, Barros, Lillian, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo, Ferreira, Isabel C. F. R., Barreira, João C.M, Oliveira, Beatriz P.P., "Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid" in UNIFood Conference; 2018 Oct 5-6 (2018):174,
https://hdl.handle.net/21.15107/rcub_ibiss_4363 .