Publication
The potential of fresh versus dried aromatic herbs as source of antioxidant compounds
| dc.contributor.author | Oliveira, Sofia | |
| dc.contributor.author | Costa, H.S. | |
| dc.contributor.author | Castilho, Maria Conceição | |
| dc.contributor.author | Ramos, Fernando | |
| dc.contributor.author | Carvalho Costa, Denise | |
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Machado, Ana V. | |
| dc.contributor.author | Sanches-Silva, Ana | |
| dc.date.accessioned | 2016-02-16T12:46:09Z | |
| dc.date.available | 2016-02-16T12:46:09Z | |
| dc.date.issued | 2015-05 | |
| dc.description.abstract | Introduction: Aromatic herbs have been used over the centuries, ubiquitously, with culinary or medicinal purposes. Nowadays they attract the interest of the scientific community due to their potential health benefits namely regarding oxidative processes in the body, such as age-related degenerative disorders and metabolic diseases, because herbs are considered a source of antioxidants. The use of antioxidants in lipids and lipid-containing foods is one method to minimize rancidity, retard the formation of toxic oxidation products, maintain nutritional quality and increase the shelf life of food products [1]. Antioxidants such as flavonoids, tannins, coumarins, lignans and terpenoids are found in various plant products (such as fruits, leaves, seeds, and oils). For this reason, there is a growing interest in separating these plant antioxidants and using them as natural antioxidants [1]. The aim of this study was to evaluate the potential of seven aromatic as a source of antioxidant compounds. Fresh and dried samples were acquired in local markets. Four methods were used to evaluate the antioxidant potential of the selected aromatic plants: the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging assay, the β-carotene bleaching assay, the total phenolics assay and the total flavonoids assay. Analyses were performed in triplicate. | pt_PT |
| dc.description.sponsorship | This work was supported by the project PTDC/AGRTEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf-life) and funded by the Foundation for Science and Technology (FCT) and COMPETE Program (FCOMP-01-0124-FEDER-028015). Denise Costa is grateful for the research grant under the project Rose4Pack. Tânia Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/3316 | |
| dc.language.iso | eng | pt_PT |
| dc.subject | Composição de Alimentos | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Aromatic Herbs | pt_PT |
| dc.subject | Antioxidant compounds | pt_PT |
| dc.title | The potential of fresh versus dried aromatic herbs as source of antioxidant compounds | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-TEC%2F3366%2F2012/PT | |
| oaire.citation.conferencePlace | Philadelphia, United States of America | pt_PT |
| oaire.citation.title | International Conference Pharma-Nutrition 2015, 13-15 May 2015 | pt_PT |
| oaire.fundingStream | 5876-PPCDTI | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | closedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
| relation.isProjectOfPublication | 172b2772-f3eb-4591-a7a1-7c698831c499 | |
| relation.isProjectOfPublication.latestForDiscovery | 172b2772-f3eb-4591-a7a1-7c698831c499 |