Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

Cedeño-Pinos, Cristina; Martínez-Tomé, Magdalena; Jordán, María José; Bañón, Sancho

Publication:
Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

dc.contributor.advisor	Bañón, Sancho
dc.contributor.advisor	Martínez-Tomé, Magdalena
dc.contributor.author	Cedeño-Pinos, Cristina
dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.author	Jordán, María José
dc.contributor.author	Bañón, Sancho
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-01-24T12:55:25Z
dc.date.available	2024-01-24T12:55:25Z
dc.date.issued	2023-01-10
dc.description	© 2023. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the published version of a published work that appeared in final form in Antioxidants.	es
dc.description.abstract	Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were tested: (i) SE38 (37.6 mg/g) and (ii) SE70 (69.8 mg/g), with salvianic and rosmarinic acids as main polyphenols, respectively. Flavour alteration, stability of sage polyphenols, physical quality traits and antioxidant capacity (AC) were studied in strawberry candies formulated without sugars and enriched with SEs at 0.25, 0.50 and 0.75 g/kg. Despite their different quantitative composition, SE38 and SE70 provided similar antioxidant properties, which were dose dependent. Salvianic and rosmarinic acids were stable without degrading to candy processing (up to 80 °C), keeping their antioxidant potential. There were no relevant differences in flavour or physical traits (pH, °Brix and CIELab colour) between untreated and SE-enriched strawberry candies. The addition of 0.75 g SE/kg resulted in relevant increases of candy AC: (i) from 30 to 38 mg GAE/100 g (total phenolics); (ii) from 10 to 17 mg TE/100 g (DPPH• radical scavenging assay); (iii) from 5 to 13 mg TE/100 g (ABTS·+ radical scavenging assay); (iv) from 84 to 163 µmol Fe2+/100 g (FRAP capacity) and (v) from to 75 to 83% (inhibition of deoxyribose damage). Sage distillation by-products can be revalorised as a source of natural antioxidants to produce healthier candies.	es
dc.format	application/pdf	es
dc.format.extent	17	es
dc.identifier.citation	Antioxidants 2023, 12(1), 159
dc.identifier.doi	https://doi.org/10.3390/antiox12010159
dc.identifier.issn	Electronic: 2076-3921
dc.identifier.uri	http://hdl.handle.net/10201/137681
dc.language	eng	es
dc.relation	Nacional. Ministerio de Ciencia y Competitividad. Recursos y tecnologías agrarias en coordinación con las comunidades autónomas. No. RTA2017 / 00031 / C04. Desarrollo de nuevas aplicaciones alimentarias con extractos polifenólicos obtenidos a partir de PAMs.	es
dc.relation.publisherversion	https://www.mdpi.com/2076-3921/12/1/159	es
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	Candy	es
dc.subject	Sage	es
dc.subject	Antioxidants	es
dc.subject	Polyphenols	es
dc.subject	Salvianic acid	es
dc.subject	Rosmarinic acid	es
dc.subject.other	CDU::6 - Ciencias aplicadas	es
dc.title	Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es