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Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusions

2016Journal article Restricted access
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dc.contributor.authorCoelho, Marta
dc.contributor.authorRocha, C.
dc.contributor.authorCunha, L.M.
dc.contributor.authorCardoso, L.
dc.contributor.authorAlves, L.
dc.contributor.authorLima, R.C.
dc.contributor.authorPereira, M. J.
dc.contributor.authorCampos, Francisco M.
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-16T16:49:08Z
dc.date.available2017-10-16T16:49:08Z
dc.date.issued2016
dc.description.abstractHerbal infusions are receiving increasing attention for the number of physiological benefits that can bring to human health. Cymbopogon citratus is one the most used plants in traditionalmedicine besides its characteristics and unique aroma appreciated by the consumers; however, little is known about the effects of harvesting on functional and sensory properties of this plant. The present work aimed to assess the lemongrass infusions, which were harvested following a factorial plan according to the type of cut (manual and mechanical) and part of the plant (tips and 2nd half leaves). Total phenolic content, antioxidant capacity, aroma compounds composition (terpenoids) and sensory profiles and consumer perception of different samples were assessed. The quantitative descriptive analysis (QDA) and Check-All-That-Apply (CATA) methods were used to describe the lemongrass infusion, complemented with the overall liking evaluation, using a 9-point scale. Results showed that there were significant differences between type of cut and part of the plant concerning phenolic compounds: samples obtained by mechanical cut showed in general higher content of individual phenolic compounds (in particular for chlorogenic acid) and tips showed in general the highest contents for both types of cut. Consumers panel did not found significant differences between samples. Generally, consumers indicate a bitter taste in all infusions when the content of the phenolic compounds was higher, in particular for p-coumaric acid. Concerning the aroma compounds no significant differences were observed between type of cut and part of the plant, and citral was the terpenoid present in higher quantity. Regarding the sensory profile methods, it was found that QDA and CATA were both good methods to describe this infusion. Considering the role of consumers' evaluation throughout the value chain, the infusion preparedwith plant tips of lemongrass was selected as the premium herbal tea.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCOELHO, Marta; ROCHA, C.; CUNHA, L. M.; CARDOSO, L.; ALVES, L.; LIMA, R. C.; PEREIRA, M. J.; CAMPOS, Francisco M.; PINTADO, M. E. - Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusions. Food Research International. ISSN 1873-7145. Vol. 89 (2016), p. 1029-1037pt_PT
dc.identifier.doi10.1016/j.foodres.2016.07.008pt_PT
dc.identifier.eid84994257591
dc.identifier.urihttp://hdl.handle.net/10400.14/23125
dc.identifier.wos000388781400018
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPOCI/01/0145/FEDER/007265pt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationPOCI/01/0145/FEDER/006958pt_PT
dc.relationDesenvolvimento e avaliação dos perfis sensorial e emocional de infusões premium e otimização da valorização de características extrínsecas.
dc.subjectCymbopogon citratus infusionspt_PT
dc.subjectAntioxidant capacitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectOverall likingpt_PT
dc.subjectQDApt_PT
dc.subjectCATApt_PT
dc.subjectPremium organic herbal teaspt_PT
dc.titleInfluence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
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/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04033%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F100483%2F2014/PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream3599-PPCDT
oaire.fundingStream5876
person.familyNameCorreia Coelho
person.familyNameCunha
person.familyNameCardoso
person.familyNameCosta Lima
person.familyNameValle Pereira
person.familyNameMorais Sarmento de Campos
person.familyNamePintado
person.givenNameMarta Isabel
person.givenNameLuis
person.givenNameLuís
person.givenNameRui
person.givenNameMaria João
person.givenNameFrancisco Manuel
person.givenNameMaria Manuela
person.identifier456608
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person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0002-4590-7533
person.identifier.orcid0000-0002-6145-7560
person.identifier.orcid0000-0002-4783-4489
person.identifier.orcid0000-0002-1583-2534
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-8310-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id7005094315
person.identifier.scopus-author-id55958676200
person.identifier.scopus-author-id35368926900
person.identifier.scopus-author-id7004483898
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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