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Food Chem. 2018 Jun 1;250:67-74. doi: 10.1016/j.foodchem.2018.01.034. Epub 2018 Jan 4.

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes.

Author information

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
2
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
3
Universityof Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
4
REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
5
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: iferreira@ipb.pt.

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.

KEYWORDS:

Bioactivity; Colour parameters; Cupcake; Fatty acids; Lemon balm; Potassium sorbate (E202); Proximate composition

PMID:
29412929
DOI:
10.1016/j.foodchem.2018.01.034
[Indexed for MEDLINE]

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