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Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties (CROSBI ID 219328)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Belščak-Cvitanović, Ana ; Komes, Draženka ; Durgo, Ksenija ; Vojvodić, Aleksandra ; Bušić, Arijana Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties // Journal of food science and technology, 52 (2015), 12; 7723-7734. doi: 10.1007/s13197-015-1916-y

Podaci o odgovornosti

Belščak-Cvitanović, Ana ; Komes, Draženka ; Durgo, Ksenija ; Vojvodić, Aleksandra ; Bušić, Arijana

engleski

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

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.

Chocolate; Cytotoxicity; Nettle; Polyphenols; Stability

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Podaci o izdanju

52 (12)

2015.

7723-7734

objavljeno

0022-1155

10.1007/s13197-015-1916-y

Povezanost rada

nije evidentirano

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