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Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time

2019Journal article Restricted access
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dc.contributor.authorRocha, C.
dc.contributor.authorCoelho, M.
dc.contributor.authorLima, R. C.
dc.contributor.authorCampos, F. M.
dc.contributor.authorPintado, M.
dc.contributor.authorCunha, L. M.
dc.date.accessioned2019-10-16T10:19:11Z
dc.date.available2019-10-16T10:19:11Z
dc.date.issued2019
dc.description.abstractHerbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers’ liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin–Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationRocha, C., Coelho, M., Lima, R., Campos, F., Pintado, M., & Cunha, L. (2019). Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time. Food Science and Technology International, 25(8), 701–710. https://doi.org/10.1177/1082013219860352pt_PT
dc.identifier.doi10.1177/1082013219860352pt_PT
dc.identifier.eid85068825791
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.pmid31284762
dc.identifier.urihttp://hdl.handle.net/10400.14/28374
dc.identifier.wos000474946900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSAGE Publicationspt_PT
dc.relationDesenvolvimento e avaliação dos perfis sensorial e emocional de infusões premium e otimização da valorização de características extrínsecas.
dc.subjectAntioxidant activitypt_PT
dc.subjectCentral composite designpt_PT
dc.subjectOverall likingpt_PT
dc.subjectPremium organic herbal infusionspt_PT
dc.subjectResponse surface methodologypt_PT
dc.titleIncreasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and timept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDesenvolvimento e avaliação dos perfis sensorial e emocional de infusões premium e otimização da valorização de características extrínsecas.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F100483%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FEQB%2FLA0006%2F2013/PT
oaire.citation.titleFood Science and Technology Internationalpt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStreamCOMPETE
person.familyNameRocha
person.familyNameCorreia Coelho
person.familyNameMorais Sarmento de Campos
person.familyNamePintado
person.familyNameCunha
person.givenNameCélia
person.givenNameMarta Isabel
person.givenNameFrancisco Manuel
person.givenNameMaria Manuela
person.givenNameLuis
person.identifier456608
person.identifier.ciencia-id9710-FDE4-B25F
person.identifier.ciencia-id0413-9857-6FC2
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4420-5385
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-4590-7533
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7005094315
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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