Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm
الموضوعات : مجله گیاهان دارویی
ندا سادات نوری زاده
1
(گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران)
محمد حجت الاسلامی
2
(گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران)
جواد کرامت
3
(گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه اصفهان، اصفهان، ایران)
الکلمات المفتاحية:
ملخص المقالة :
Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes were investigated.Experimental: Samples were prepared by different addiing lemon balm powder (2.5, 5, 7.5, 10 percent), the control sample was also prepared according to standard sponge cake formulation.then, phenolic compounds amount were analyzed by HPLC.Results & Discussion: The samples contained up to 7.5 percent lemon balm powder had a good acceptance and it could be considered as a food containing more phenolic compound.
Alshimaa, A.H. 2012. Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Journal of Basic and Applied Sciences., 6(13): 463-470.
Balestra, F., Cocci, E., Pinnavaia, G. and Romani, s. 2011. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. Journal of Food Science and Technology., 44: 700-705.
Farhani, T. and Najafi, T. 2012. Balm. Rashedin publication.
Grajek, W., Olejnik, A. and Sip, A. 2005. Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica-English Edition., 52: 665-671.
Herodež, Š. S., Hadolin, M., Škerget, M. and Knez, Ž. 2003. Solvent extraction study of antioxidants from Balm (Melissaofficinalis L.) leaves. Food Chemistry., 80: 275-282.
Lu, T.M., Lee, C.C., Mau, J.L and Lin, S.D. 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry., 119: 1090-1091.
Meyers, M. 2007. Lemon Balm: An herb society of America guide.
Nobakht, A. and Moghaddam, M. 2012. The effects of using different levels of lemon balm medicinal plant on performance, egg traits, blood biochemical parameters and immunity cells of laying hens. Journal of Agricaltural Research., 7(11): 1682-1686.
Peyghambardoust, H., Nourmohamadi, A. and Asgaroladi, G. 2012. Production of low calorie cakes replacing sucrose by oligofructose and erytrol. Journal of Food Science and Technology., 7(10) 85-92.
Safaiekhoram, M., jafarnia, S. and khosroshahi, S. 2010. The world’s most important medicinal plants. Iran’s green farm training complex., 132-133.
Scientific Opinion. 2010. Scientific opinion on the use of oregano and lemon balm extracts as a food additive. European Food Safety Authority., 8(2): 1514.
Shahidi, F. 2007. Nutraceuticals and functional foods in health promotion and disease risk reduction. In based on keynote presentation at IUFoST Conference held in conjunction with Fi Asia/China, Shanghai.
Shalashvili, A., Ugrekhelidze, D., Mitaishvili, T., Targamadze, I. and Zambakhidze, N. 2012. Phenolic compounds of wines from Georgian autochthonous grapes, rhatsiteli and saperavi, prepared by Georgian technology. Bulletin of the Georgian National Academy of Sciences.
Siro, I., Kapolna, E., Kapolna, B. and Lugasi, Andrea. 2008. Functional food. Product development, marketing and consumer acceptance. Appetite., 51: 456-467.
Stanolevic, D., Comic, L., Stefanovic, O. and Solujic, S. 2010. In vitro synergistic antibacterial activity of Melissa officinalis and some preservatives. Journal of Agricaltural Research., 8(1): 109-115.
