The role of chamomile phenolic compounds in the development of dairy functional foods
Conference Paper
Overview
Overview
abstract
The authors are grateful to e Foundation for Science and Technology (FCT, Portugal) and FEDER under
Pmgramme PT2020 for financiai support to CIMO (UID/AGR/0069/2013), REQUIMTE (UID/QUI/50006/2013 -
POCI/01/0145/ FERDER/007265), C. Caleja (SFRH/BD/93007/2013) and L Banos (SFRH/BPD/107855/2015)
grants.
There is a growing interest for healthier foods either by consumers or by industrial sectors [1].
Bioactive phytochemicals, such as phenolic compounds (PC), have been used in the preparation of
nutraceuticals and functional foods [2]. In the present work, the antioxidant and antimicrobial
properties of plant extracts rich in PC were evaluated. Matricaria recutita L. (chamomile) extracts were
prepared following a decoction procedure and displayed 2, 2-diphenyl-l-picrylhydrazyl scavenging
activity (EC5o = 335 ± 3 Mg/mL), reducing power (238 ± 38 pg/mL), p-carotene bleaching inhibition
(297 ± 27 pg/mL) and lipid peroxidation inhibition (72 ± 2 pg/mL). The bactéria Staphylococcus aureus
(MIC=35 pg/mL), Baaï/us cereus (MIC=100 pg/mL) and Salmonella typhimurium (MIC=100 MS/mL),
as also the fungi Penicillium funiculosum (MIC=200 MS/mL), Aspergillus versicolor (MIC=400 pg/mL)
and Trichoderma viride (MIC=400 pg/mL), were susceptible to the action of chamomile phenolic
extracts. Their chemical characterization, performed by HPLC-DAD-ESI/MS, revealed the presence of
nine flavonoids (mainly luteolin-0-glucuronide) and ten phenolic acids (mainly di-caffeoyl-2, 7-anhydro-
3-deoxy-2-octulopyranosonic acid). Due to the observed bioactive properties, chamomile phenolic
extracts were used to functionalize yogurts. This functionalization did not cause significant changes in
the yoghurt pH and nutritional value, but improved antioxidant properties when compared with control
samples. The obtained results support the use of PC extracts in the development of novel dairy foods.
