Tarragon extract as a functional ingredient for development of new pizza dough
Conference Paper
Overview
Overview
abstract
POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020
and FCT; Project NORTE-01-0145-FEDER-000006, funded by NORTE2020 under the PT2020,
through ERDF; FCT and ERDF under PT2020 for financial support to CIMO
(UID/AGR/00690/2013). Andreia Ribeiro acknowledges her PhD fellowship funded by Project
NORTE-08-5369-FSE-000028, supported by N2020, under PT2020, through ESF.
Plants are used in various fields due their sensory, nutritional and medicinal properties, and
aromatic plants can be used as functional food ingredients to enhance organoleptic properties
and/or to replace the salt. Additionally, their large amount of bioactive compounds, namely
phenolic compounds (PC), can contribute to food preservation, promote human health (Costa
et al., 2015), and provide bioactive effects. Tarragon, Artemisia dracunculus L., usually known
for its pleasant spicy aroma, is widely used in food preparations (Hassanzadeh et al., 2016). In
this work, a lyophilized hydroethanolic tarragon extract was characterized in terms of PC and
bioactive properties, such as antioxidant, antimicrobial and cytotoxic activities and further used
to develop functional foods namely by its incorporation in pizza dough.
