Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
2016
Аутори:
Ribeiro, AndreiaBarros, Lillian
Calhelha, Ricardo C.
Carocho, Márcio
Ćirić, Ana
Soković, Marina
Dias, Madalena M
Santos-Buelga, Celestino
Barreiro, Maria Filomena
Ferreira, Isabel C.F.R.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© 2016 Elsevier Ltd.
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Tarragon extract; Phenolic compounds; Preservativ; Antioxidant; Antimicrobial; Tumour cell linesИзвор:
Journal of Functional Foods, 2016, 26, 268-278
DOI: 10.1016/j.jff.2016.08.019
ISSN: 1756-4646