Matricaria recutita L. (chamomile) as natural preserver incorporated in cottage cheese
Conference Paper
Overview
Overview
abstract
Introduction
Novel functional foods with health promoting natural ingredients instead of synthetic additives have
been intensively developed and commercialized by food industry [1].
Objectives, Material and Methods
In the present work, it was demonstrated the antioxidant (free radicals scavenging activity, reducing
power and lipid peroxidation inhibition) and antimicrobial (against bacteria such as Staphylococcus
aureus, Bacillus cereus and Salmonella typhimurium, and fungi such as Penicillium funiculosum,
Aspergillus versicolor and Trichoderma viride) potential of Matricaria recutita L. (chamomile)
extracts obtained by decoction.
Results
Di-caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid and luteolin-O-glucuronide were
identified as the main phenolic compounds present in the extract.
The extract was incorporated (at EC25 value≡0.165 mg/mL, previously determined by DPPH assay)
to a cottage cheese (prepared by Queijos Casa Matias Lda.) with the aim of increasing its shelf life.
Conclusions
The results showed that the use of this natural extract did not alter significantly the nutritional
characteristics of the cottage cheese, but improved its antioxidant potential. After 14 days of storage,
only the control samples prepared without extract addition showed signs of degradation, which
demonstrates the preservation potential of chamomile.
