Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Cristina Caleja (Author) Other; Lillian Barros (Author) Other; Amilcar L Antonio (Author) Other; Ana Ciric (Author) Other; Joao C M Barreira (Author) Other; Marina Sokovic (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Celestino Santos Buelga (Author) Other; Isabel C F R Ferreira (Author) Other

Journal

Title: Journal of Functional Foods

Vol. 16

Pages: 114-124

ISSN: 1756-4646

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 23 Citations

Scopus - 38 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00G-EAY

DOI: 10.1016/j.jff.2015.04.033

Abstract (EN): The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita L. (chamomile) extracts obtained by decoction was demonstrated. The characterization of the extracts highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds. Extracts containing these natural ingredients were incorporated into cottage cheese, and the prepared products were compared with samples incorporated with chamomile powder and plain cottage cheese (control). Nutritional composition, colour and antioxidant activity of all samples were evaluated along storage time. Chamomile decoctions (natural bioactive ingredient) did not alter significantly the nutritional and fatty acid profiles of cottage cheese, but improved its antioxidant potential, independent of the storage time. Moreover, it increased the shelf life since only the control samples showed signs of degradation after 14 days of storage. The development of this novel functional dairy product emphasizes the bioactive and preservation potential of chamomile.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11