TY  - JOUR
AU  - Mocan, Andrei
AU  - Fernandes, Ângela
AU  - Barros, Lillian
AU  - Crişan, Gianina
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2018
UR  - http://xlink.rsc.org/?DOI=C7FO01514C
UR  - http://www.ncbi.nlm.nih.gov/pubmed/29168866
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2996
AB  - In Eastern Europe, wild mushrooms are widely collected in mountain areas and used for their medicinal properties or as healthy foods. This study aimed at determining the chemical composition (nutritional value, free sugars, organic acids, phenolic compounds, fatty acids and tocopherols) and bioactive properties (antioxidant, antimicrobial and antiquorum sensing) of wild Polyporus squamosus (Huds.) Fr from Romania. The results indicate that the fruiting bodies of P. squamosus are rich in carbohydrates (74.22 g per 100 g dw) and proteins (18.7 g per 100 g dw). Trehalose was the main free sugar, while malic acid was the organic acid detected in the highest amount (2.21 g per 100 g dw), and p-hydroxybenzoic acid was the main phenolic compound. Among tocopherols, β-tocopherol was the most abundant form (114.7 μg per 100 g dw). Additionally, regarding the fatty acids' pattern, polyunsaturated acids represent more than 57% of all fatty acids, followed by monounsaturated fatty acids (24.96%). The highest measured antioxidant effect of P. squamosus extract was found using the TBARS inhibition assay (EC50= 0.22 mg mL-1), followed by the β-carotene/linoleate assay (EC50= 1.41 mg mL-1). A minimal inhibitory concentration of the tested extracts was obtained between 0.61-20.4 mg mL-1, while the bactericidal effect was achieved between 1.2-40.8 mg mL-1. Antibiofilm potential was obtained at all tested concentrations, and subinhibitory concentrations of the extract exhibited an antiquorum effect and reduced the formation of P. aeruginosa pili, which all together influenced the virulence of this bacterium. Due to the investigated bioactivities and compounds of P. squamosus and its well-balanced nutritional profile, this mushroom can be further used as a medicinal ingredient based on its antioxidative and antimicrobial potential.
T2  - Food & Function
T1  - Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.
IS  - 1
VL  - 9
DO  - 10.1039/c7fo01514c
SP  - 160
EP  - 170
ER  - 

@article{
author = "Mocan, Andrei and Fernandes, Ângela and Barros, Lillian and Crişan, Gianina and Ivanov, Marija and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2018",
abstract = "In Eastern Europe, wild mushrooms are widely collected in mountain areas and used for their medicinal properties or as healthy foods. This study aimed at determining the chemical composition (nutritional value, free sugars, organic acids, phenolic compounds, fatty acids and tocopherols) and bioactive properties (antioxidant, antimicrobial and antiquorum sensing) of wild Polyporus squamosus (Huds.) Fr from Romania. The results indicate that the fruiting bodies of P. squamosus are rich in carbohydrates (74.22 g per 100 g dw) and proteins (18.7 g per 100 g dw). Trehalose was the main free sugar, while malic acid was the organic acid detected in the highest amount (2.21 g per 100 g dw), and p-hydroxybenzoic acid was the main phenolic compound. Among tocopherols, β-tocopherol was the most abundant form (114.7 μg per 100 g dw). Additionally, regarding the fatty acids' pattern, polyunsaturated acids represent more than 57% of all fatty acids, followed by monounsaturated fatty acids (24.96%). The highest measured antioxidant effect of P. squamosus extract was found using the TBARS inhibition assay (EC50= 0.22 mg mL-1), followed by the β-carotene/linoleate assay (EC50= 1.41 mg mL-1). A minimal inhibitory concentration of the tested extracts was obtained between 0.61-20.4 mg mL-1, while the bactericidal effect was achieved between 1.2-40.8 mg mL-1. Antibiofilm potential was obtained at all tested concentrations, and subinhibitory concentrations of the extract exhibited an antiquorum effect and reduced the formation of P. aeruginosa pili, which all together influenced the virulence of this bacterium. Due to the investigated bioactivities and compounds of P. squamosus and its well-balanced nutritional profile, this mushroom can be further used as a medicinal ingredient based on its antioxidative and antimicrobial potential.",
journal = "Food & Function",
title = "Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.",
number = "1",
volume = "9",
doi = "10.1039/c7fo01514c",
pages = "160-170"
}

Mocan, A., Fernandes, Â., Barros, L., Crişan, G., Ivanov, M., Soković, M.,& Ferreira, I. C. F. R.. (2018). Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.. in Food & Function, 9(1), 160-170.
https://doi.org/10.1039/c7fo01514c

Mocan A, Fernandes Â, Barros L, Crişan G, Ivanov M, Soković M, Ferreira ICFR. Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania.. in Food & Function. 2018;9(1):160-170.
doi:10.1039/c7fo01514c .

Mocan, Andrei, Fernandes, Ângela, Barros, Lillian, Crişan, Gianina, Ivanov, Marija, Soković, Marina, Ferreira, Isabel C. F. R., "Chemical composition and bioactive properties of the wild mushroom Polyporus squamosus (Huds.) Fr: a study with samples from Romania." in Food & Function, 9, no. 1 (2018):160-170,
https://doi.org/10.1039/c7fo01514c . .

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 . .