Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry | Zendy

Márcio Carocho | Zendy; João C.M. Barreira | Zendy; Albino Bento | Zendy; Patrícia Morales | Zendy; Isabel C.F.R. Ferreira | Zendy

Open Access

Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

Author(s) -

Márcio Carocho,

João C.M. Barreira,

Albino Bento,

Patrícia Morales,

Isabel C.F.R. Ferreira

Publication year - 2014

Publication title -

food and function

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.145

H-Index - 76

eISSN - 2042-650X

pISSN - 2042-6496

DOI - 10.1039/c4fo00552j

Subject(s) - dpph , antioxidant , decoction , food science , traditional medicine , chemistry , antimicrobial , medicine , biochemistry , organic chemistry

Some studies have proven the antioxidant and antimicrobial potency of chestnut flowers both in the raw matrix and after extraction, and the consumption of their decoctions has been related to beneficial effects towards health. In recent years, due to controversy and ambiguous legislation of chemical conservatives, plant extracts have been successfully used as functionalizing agents in different matrixes by displaying their various beneficial effects towards the foodstuff and/or the consumer. In this paper, decoctions of chestnut flowers as well as the dried flower were added to Portuguese traditional cakes that were then stored for 15 and 30 days, after which they were analysed for their antioxidant potential. The results were analysed by means of a 2 way ANOVA and a linear discriminant analysis, concluding that storage time had a slightly higher influence on alteration of the antioxidant activity. DPPH and TBARS were the most improved parameters, regardless of the concentration added.

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