Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment
In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentratio...
Gespeichert in:
| Veröffentlicht in: | Food Science & Nutrition 2021-06, Vol.9 (6), p.3100-3113 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3113 |
|---|---|
| container_issue | 6 |
| container_start_page | 3100 |
| container_title | Food Science & Nutrition |
| container_volume | 9 |
| creator | Hematian Sourki, Abdollah Ghani, Askar Kiani, Farzaneh Alipour, Azar |
| description | In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.
Lemon verbena extracts were rich in polyphenols, flavones and flavonols. Thermal stability of the cosokies fat enriched with lemon verbena was improved. By‐products functional ingredients like medicinal plant components may improve technological and sensorial properties. |
| doi_str_mv | 10.1002/fsn3.2268 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8194944</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A708358720</galeid><sourcerecordid>A708358720</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5108-726a6b8453aec7e473ac26cfe23edba9d876f2ac5fdbc417541bf18f7fe28a183</originalsourceid><addsrcrecordid>eNp1kk1v1DAQQCMEolXpgT-ALHFpD5vGH4mdC1KpKEWsAAk4W44z7rokdmpni_bfM2FLVZCwD7bk5zcz9hTFS1qVtKrYmcuBl4w16klxyCqhVpJK-fTR_qA4zvmmwtEK2jD2vDjggvKGyvqw2H7Z7OZoNzB6awYypej8AJlERwYYYyB3kDoIhpys_TR5Q6yfk499TIZclW_Lj-UpMaEnfs5kijOE2aPGTNOAvtmjYI7ExvjDA4GQvN2MyLwonjkzZDi-X4-K75fvvl1crdaf33-4OF-vbE0rzJ41pumUqLkBK0FIbixrrAPGoe9M2yvZOGZs7frOCqxH0M5R5SQSylDFj4o3e--07UboLYZOZtBT8qNJOx2N13-fBL_R1_FOK9qKVggUnNwLUrzdQp716LOFYTAB4jZrVgvGGy5ljejrf9CbuE0By0OKt0rKRnGkyj11bQbQPriIcS3OfvmBGGB5fn0uK8VrJVmFF073F2yKOSdwD9nTSi8NoJcG0EsDIPvqcbkP5J_vRuBsD_zEKLv_m_Tl10_8t_IXIeu7nQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2539877683</pqid></control><display><type>article</type><title>Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Wiley-Blackwell Open Access Titles</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Hematian Sourki, Abdollah ; Ghani, Askar ; Kiani, Farzaneh ; Alipour, Azar</creator><creatorcontrib>Hematian Sourki, Abdollah ; Ghani, Askar ; Kiani, Farzaneh ; Alipour, Azar</creatorcontrib><description>In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.
Lemon verbena extracts were rich in polyphenols, flavones and flavonols. Thermal stability of the cosokies fat enriched with lemon verbena was improved. By‐products functional ingredients like medicinal plant components may improve technological and sensorial properties.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.2268</identifier><identifier>PMID: 34136175</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Acidity ; Acids ; Anisidine ; antioxidant potential ; Antioxidants ; Aroma ; Bakeries ; Bakery products ; Chromatography ; Cookies ; Coumaric acid ; Eating quality ; Essential oils ; Evaluation ; Ferulic acid ; Flavonoids ; Food products ; Fruits ; gas chromatography ; Geranial ; Herbal medicine ; Hesperidin ; High performance liquid chromatography ; Limonene ; Liquid chromatography ; Moisture content ; Neral ; Oils & fats ; Original Research ; Oxidation ; oxidative stability ; Peroxide ; Phenolic compounds ; Phenols ; Phytochemicals ; polyphenolic compounds ; Powder ; Retention ; Room temperature ; Sensory evaluation ; Sensory properties ; Shelf life ; Solvents ; Spathulenol ; Stability ; Storage ; Water content ; Weight loss</subject><ispartof>Food Science & Nutrition, 2021-06, Vol.9 (6), p.3100-3113</ispartof><rights>2021 The Authors. published by Wiley Periodicals LLC</rights><rights>2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2021 John Wiley & Sons, Inc.</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5108-726a6b8453aec7e473ac26cfe23edba9d876f2ac5fdbc417541bf18f7fe28a183</citedby><cites>FETCH-LOGICAL-c5108-726a6b8453aec7e473ac26cfe23edba9d876f2ac5fdbc417541bf18f7fe28a183</cites><orcidid>0000-0002-0691-4351 ; 0000-0002-1355-4403</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194944/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194944/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,724,777,781,882,1412,11543,27905,27906,45555,45556,46033,46457,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34136175$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hematian Sourki, Abdollah</creatorcontrib><creatorcontrib>Ghani, Askar</creatorcontrib><creatorcontrib>Kiani, Farzaneh</creatorcontrib><creatorcontrib>Alipour, Azar</creatorcontrib><title>Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.
Lemon verbena extracts were rich in polyphenols, flavones and flavonols. Thermal stability of the cosokies fat enriched with lemon verbena was improved. By‐products functional ingredients like medicinal plant components may improve technological and sensorial properties.</description><subject>Acidity</subject><subject>Acids</subject><subject>Anisidine</subject><subject>antioxidant potential</subject><subject>Antioxidants</subject><subject>Aroma</subject><subject>Bakeries</subject><subject>Bakery products</subject><subject>Chromatography</subject><subject>Cookies</subject><subject>Coumaric acid</subject><subject>Eating quality</subject><subject>Essential oils</subject><subject>Evaluation</subject><subject>Ferulic acid</subject><subject>Flavonoids</subject><subject>Food products</subject><subject>Fruits</subject><subject>gas chromatography</subject><subject>Geranial</subject><subject>Herbal medicine</subject><subject>Hesperidin</subject><subject>High performance liquid chromatography</subject><subject>Limonene</subject><subject>Liquid chromatography</subject><subject>Moisture content</subject><subject>Neral</subject><subject>Oils & fats</subject><subject>Original Research</subject><subject>Oxidation</subject><subject>oxidative stability</subject><subject>Peroxide</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>polyphenolic compounds</subject><subject>Powder</subject><subject>Retention</subject><subject>Room temperature</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Solvents</subject><subject>Spathulenol</subject><subject>Stability</subject><subject>Storage</subject><subject>Water content</subject><subject>Weight loss</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kk1v1DAQQCMEolXpgT-ALHFpD5vGH4mdC1KpKEWsAAk4W44z7rokdmpni_bfM2FLVZCwD7bk5zcz9hTFS1qVtKrYmcuBl4w16klxyCqhVpJK-fTR_qA4zvmmwtEK2jD2vDjggvKGyvqw2H7Z7OZoNzB6awYypej8AJlERwYYYyB3kDoIhpys_TR5Q6yfk499TIZclW_Lj-UpMaEnfs5kijOE2aPGTNOAvtmjYI7ExvjDA4GQvN2MyLwonjkzZDi-X4-K75fvvl1crdaf33-4OF-vbE0rzJ41pumUqLkBK0FIbixrrAPGoe9M2yvZOGZs7frOCqxH0M5R5SQSylDFj4o3e--07UboLYZOZtBT8qNJOx2N13-fBL_R1_FOK9qKVggUnNwLUrzdQp716LOFYTAB4jZrVgvGGy5ljejrf9CbuE0By0OKt0rKRnGkyj11bQbQPriIcS3OfvmBGGB5fn0uK8VrJVmFF073F2yKOSdwD9nTSi8NoJcG0EsDIPvqcbkP5J_vRuBsD_zEKLv_m_Tl10_8t_IXIeu7nQ</recordid><startdate>202106</startdate><enddate>202106</enddate><creator>Hematian Sourki, Abdollah</creator><creator>Ghani, Askar</creator><creator>Kiani, Farzaneh</creator><creator>Alipour, Azar</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-0691-4351</orcidid><orcidid>https://orcid.org/0000-0002-1355-4403</orcidid></search><sort><creationdate>202106</creationdate><title>Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment</title><author>Hematian Sourki, Abdollah ; Ghani, Askar ; Kiani, Farzaneh ; Alipour, Azar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5108-726a6b8453aec7e473ac26cfe23edba9d876f2ac5fdbc417541bf18f7fe28a183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Acids</topic><topic>Anisidine</topic><topic>antioxidant potential</topic><topic>Antioxidants</topic><topic>Aroma</topic><topic>Bakeries</topic><topic>Bakery products</topic><topic>Chromatography</topic><topic>Cookies</topic><topic>Coumaric acid</topic><topic>Eating quality</topic><topic>Essential oils</topic><topic>Evaluation</topic><topic>Ferulic acid</topic><topic>Flavonoids</topic><topic>Food products</topic><topic>Fruits</topic><topic>gas chromatography</topic><topic>Geranial</topic><topic>Herbal medicine</topic><topic>Hesperidin</topic><topic>High performance liquid chromatography</topic><topic>Limonene</topic><topic>Liquid chromatography</topic><topic>Moisture content</topic><topic>Neral</topic><topic>Oils & fats</topic><topic>Original Research</topic><topic>Oxidation</topic><topic>oxidative stability</topic><topic>Peroxide</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phytochemicals</topic><topic>polyphenolic compounds</topic><topic>Powder</topic><topic>Retention</topic><topic>Room temperature</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Solvents</topic><topic>Spathulenol</topic><topic>Stability</topic><topic>Storage</topic><topic>Water content</topic><topic>Weight loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hematian Sourki, Abdollah</creatorcontrib><creatorcontrib>Ghani, Askar</creatorcontrib><creatorcontrib>Kiani, Farzaneh</creatorcontrib><creatorcontrib>Alipour, Azar</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hematian Sourki, Abdollah</au><au>Ghani, Askar</au><au>Kiani, Farzaneh</au><au>Alipour, Azar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2021-06</date><risdate>2021</risdate><volume>9</volume><issue>6</issue><spage>3100</spage><epage>3113</epage><pages>3100-3113</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.
Lemon verbena extracts were rich in polyphenols, flavones and flavonols. Thermal stability of the cosokies fat enriched with lemon verbena was improved. By‐products functional ingredients like medicinal plant components may improve technological and sensorial properties.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>34136175</pmid><doi>10.1002/fsn3.2268</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-0691-4351</orcidid><orcidid>https://orcid.org/0000-0002-1355-4403</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2048-7177 |
| ispartof | Food Science & Nutrition, 2021-06, Vol.9 (6), p.3100-3113 |
| issn | 2048-7177 2048-7177 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8194944 |
| source | Wiley Online Library Journals Frontfile Complete; Wiley-Blackwell Open Access Titles; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Acidity Acids Anisidine antioxidant potential Antioxidants Aroma Bakeries Bakery products Chromatography Cookies Coumaric acid Eating quality Essential oils Evaluation Ferulic acid Flavonoids Food products Fruits gas chromatography Geranial Herbal medicine Hesperidin High performance liquid chromatography Limonene Liquid chromatography Moisture content Neral Oils & fats Original Research Oxidation oxidative stability Peroxide Phenolic compounds Phenols Phytochemicals polyphenolic compounds Powder Retention Room temperature Sensory evaluation Sensory properties Shelf life Solvents Spathulenol Stability Storage Water content Weight loss |
| title | Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T18%3A48%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Phytochemical%20profiles%20of%20lemon%20verbena%20(Lippia%20citriodora%20H.B.K.)%20and%20its%20potential%20application%20to%20cookie%20enrichment&rft.jtitle=Food%20Science%20&%20Nutrition&rft.au=Hematian%20Sourki,%20Abdollah&rft.date=2021-06&rft.volume=9&rft.issue=6&rft.spage=3100&rft.epage=3113&rft.pages=3100-3113&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.2268&rft_dat=%3Cgale_pubme%3EA708358720%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2539877683&rft_id=info:pmid/34136175&rft_galeid=A708358720&rfr_iscdi=true |