Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

Journal of Food Composition and Analysis

Volumn 44, Issue , 2015, Pages 93-101

  Carocho, Márcio ^a,b   Barreira, João C M ^a,c   Barros, Lillian ^a   Bento, Albino ^a   Cámara, Montaña ^b   Morales, Patricia ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Castanea sativa; Food analysis; Food composition; Nutritional chemical profile; Traditional pastry

Indexed keywords

EID: 84942122886     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.08.003     Document Type: Article

References (24)

1. AOAC Official methods of analysis of AOAC INTERNATIONAL 2012, AOAC INTERNATIONAL, Gaithersburg, MD, USA. 19th ed.
2. Barros L., Oliveira S., Carvalho A.M., Ferreira I.C.F.R. In vitro antioxidant properties and characterization in nutrients and phytochemicals of six medicinal plants from the Portuguese folk medicine. Ind. Crops Prod. 2010, 32:572-579.
3. Carocho M., Barreiro M.F., Morales P., Ferreira I.C.F.R. Adding molecules to food, pros and cons: a review of synthetic and natural food additives. Compr. Rev. Food Sci. Food Saf. 2014, 13:377-399.
4. Carocho M., Calhelha R.C., Queiroz M.R.P., Bento A., Morales P., Soković M., Ferreira I.C.F.R. Infusions and decoction of Castanea sativa flowers as effective antitumor and antimicrobial matrices. Ind. Crops Prod. 2014, 62:42-46.
5. Carocho M., Barros L., Bento A., Santos-Buelga C., Morales P., Ferreira I.C.F.R. Castanea sativa flowers amongst the most powerful antioxidant matrices: a phytochemical approach in decoctions and infusions. BioMed Res. Int. 2014, Article ID: 232956, 7 pp.
6. Carocho M., Barreira J.C.M., Bento A., Morales P., Ferreira I.C.F.R. Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry. Food Funct. 2014, 5:2989-2995.
7. Cheng H., Friss A., Leth T. Partition of selected preservatives in fish oil-water systems. Food Chem. 2010, 122:60-64.
8. Fennema O.R. Food additives - an unending controversy. Am. J. Clin. Nutr. 1987, 46:201-203.
9. Fernández-Ruiz V., Galiana L., Sánches-Mata M.C., Chaya C., Roselló S., Cámara M., Torija M.E., Nuez F. Internal quality characterization of fresh tomato fruits. HortScience 2004, 39:339-345.
10. Latimer G.W. Official methods of analysis of AOAC international 2012, EEUU, Gaithersburg. 18th ed.
11. López A., García P., Garrido A. Multivariate characterization of table olives according to their mineral nutrient composition. Food Chem. 2008, 106:369-378.
12. McCarthy T.L., Kerry J.P., Kerry J.F., Lynch P.B., Buckey D.J. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 2001, 58:45-52.
13. Neves J.M., Matos C., Moutinho C., Queiroz G., Gomes L.R. Ethnopharmacological notes about ancient uses of medicinal plants in Trás-os-Montes (northern of Portugal). J. Ethnopharmacol. 2009, 124:270-283.
14. Osborne D.R., Voogt P. Análisis de los nutrients de los alimentos 1986, Ed. Acribia, Zaragoza.
15. Pereira C., Barros L., Carvalho A.M., Ferreira I.C.F.R. Use of UFLC-PDA for the analysis of organic acids in thirty-five species of food and medicinal plants. Food Anal. Methods 2013, 6:1337-1344.
16. Rasooli I. Food preservation - a biopreservative approach. Food 2007, 1:111-136.
17. Regulation (EC) No. 1169/2011 of the European Parliament and of the Council, of 25 October 2011, on the provision of food information to consumers. Off. J. Eur. Union. 22.11.2011. L 304/18-63.
18. Reihani S.F.S., Tan T., Huda N., Easa A.M. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chem. 2014, 155:17-23.
19. Sharma P., Jha A.B., Dubey R.S., Pessarakli M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. J. Bot. 2012, Article ID: 217037, 26 pp.
20. Si W., Gong J., Tsao R., Zhou T., Yu H., Poppe C., Johnson R., Du Z. Antimicrobial activity of essential oils and structurally related synthetic food additives towards selected pathogenic and beneficial gut bacteria. J. Appl. Microbiol. 2006, 100:296-305.
21. Sindelar J.J., Milkowski A.L. Human safety surrounding nitrate and nitrite in the diet. Nitric Oxide 2012, 26:256-266.
22. Stojković D.S., Živković J., Soković M., Glamočlija J., Ferreira I.C.F.R., Janković T., Maksimović Z. Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. Food Chem. Toxicol. 2013, 55:209-213.
23. Ye H., Shen S., Xu J., Lin S., Yuan Y., Jones G.S. Synergistic interaction of cinnemaldehyde in combination with carvacrol against food-borne bacterial. Food Control 2013, 34:619-623.
24. Zielinski A.A.F., Haminiuk C.W.I., Alberti A., Nogueira A., Demiate I.M., Granato D. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res. Int. 2014, 60:246-254.