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Bibliographic record number: 766845

Journal

Authors: Belščak-Cvitanović, Ana; Komes, Draženka; Durgo, Ksenija; Vojvodić, Aleksandra; Bušić, Arijana
Title: Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties
Source: Journal of food science and technology (0022-1155) 52 (2015), 12; 7723-7734
Paper type: article
Keywords: Chocolate; Cytotoxicity; Nettle; Polyphenols; Stability
Abstract:
Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
URL: http://link.springer.com/article/10.1007/s13197-015-1916-y
http://link.springer.com/article/10.1007%2Fs13197-015-1916-y
Broj citata:
Altmetric:
DOI: 10.1007/s13197-015-1916-y
URL cjelovitog rada:
Google Scholar: Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 25. Lip. 2015. u 19:54 sati



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