TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Barreira, João C.M.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Beatriz, M.
AU  - Oliveira, P.P.
AU  - Ferreira, Isabel C.F.R.
PY  - 2018
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0308814618300438
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2961
AB  - Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.
T2  - Food Chemistry
T1  - Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
VL  - 250
DO  - 10.1016/j.foodchem.2018.01.034
SP  - 67
EP  - 74
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Barreira, João C.M. and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Beatriz, M. and Oliveira, P.P. and Ferreira, Isabel C.F.R.",
year = "2018",
abstract = "Melissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L∗ (top), a∗ (top), b∗ (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.",
journal = "Food Chemistry",
title = "Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes",
volume = "250",
doi = "10.1016/j.foodchem.2018.01.034",
pages = "67-74"
}

Caleja, C., Barros, L., Barreira, J. C.M., Ćirić, A., Soković, M., Calhelha, R. C., Beatriz, M., Oliveira, P.P.,& Ferreira, I. C.F.R.. (2018). Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. in Food Chemistry, 250, 67-74.
https://doi.org/10.1016/j.foodchem.2018.01.034

Caleja C, Barros L, Barreira JC, Ćirić A, Soković M, Calhelha RC, Beatriz M, Oliveira P, Ferreira IC. Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. in Food Chemistry. 2018;250:67-74.
doi:10.1016/j.foodchem.2018.01.034 .

Caleja, Cristina, Barros, Lillian, Barreira, João C.M., Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Beatriz, M., Oliveira, P.P., Ferreira, Isabel C.F.R., "Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes" in Food Chemistry, 250 (2018):67-74,
https://doi.org/10.1016/j.foodchem.2018.01.034 . .