Feverfew as a source of bioactives for functional foods: Storage stability in model beverages
The potential of feverfew infusions, used traditionally for the treatment of various ailments associated with pain and inflammation, was investigated as a source of nutraceuticals in the manufacture of beverages with anti-inflammatory properties. Acidified feverfew model beverages (2.9 ⩽ pH ⩽ 6) wer...
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doaj-af2bc71c83444d1bb535f6ae8e93dba72021-04-29T04:39:58ZengElsevierJournal of Functional Foods1756-46462011-01-01313843Feverfew as a source of bioactives for functional foods: Storage stability in model beveragesEunice N. Marete0Jean-Christophe Jacquier1Dolores O’Riordan2Institute of Food and Health, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, IrelandInstitute of Food and Health, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, IrelandCorresponding author: Tel.: +353 1 7167016; fax: +353 1 7161147.; Institute of Food and Health, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, IrelandThe potential of feverfew infusions, used traditionally for the treatment of various ailments associated with pain and inflammation, was investigated as a source of nutraceuticals in the manufacture of beverages with anti-inflammatory properties. Acidified feverfew model beverages (2.9 ⩽ pH ⩽ 6) were stored at 5 and 22 °C in order to assess the degradation of one of the key bioactives, parthenolide and their colour stability. Parthenolide degradation followed pseudo-first order kinetics. The acidic infusions (pH ⩽ 4.6) exhibited good colour stability at both 5 and 22 °C, but the rate of parthenolide hydrolysis increased dramatically with decreasing pH. In contrast, more neutral infusions (pH 6.0) exhibited higher parthenolide stability, but displayed progressive browning possibly due to enzymatic oxidation of phenols. Therefore, refrigerated storage of mildly acidic infusions (pH 4.6) was found to be the optimum for colour retention, phenolic and parthenolide content with a shelf-life of approximately 4 months.http://www.sciencedirect.com/science/article/pii/S1756464611000053Feverfew infusionsParthenolideColourStabilityBeverages |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Eunice N. Marete Jean-Christophe Jacquier Dolores O’Riordan |
spellingShingle |
Eunice N. Marete Jean-Christophe Jacquier Dolores O’Riordan Feverfew as a source of bioactives for functional foods: Storage stability in model beverages Journal of Functional Foods Feverfew infusions Parthenolide Colour Stability Beverages |
author_facet |
Eunice N. Marete Jean-Christophe Jacquier Dolores O’Riordan |
author_sort |
Eunice N. Marete |
title |
Feverfew as a source of bioactives for functional foods: Storage stability in model beverages |
title_short |
Feverfew as a source of bioactives for functional foods: Storage stability in model beverages |
title_full |
Feverfew as a source of bioactives for functional foods: Storage stability in model beverages |
title_fullStr |
Feverfew as a source of bioactives for functional foods: Storage stability in model beverages |
title_full_unstemmed |
Feverfew as a source of bioactives for functional foods: Storage stability in model beverages |
title_sort |
feverfew as a source of bioactives for functional foods: storage stability in model beverages |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2011-01-01 |
description |
The potential of feverfew infusions, used traditionally for the treatment of various ailments associated with pain and inflammation, was investigated as a source of nutraceuticals in the manufacture of beverages with anti-inflammatory properties. Acidified feverfew model beverages (2.9 ⩽ pH ⩽ 6) were stored at 5 and 22 °C in order to assess the degradation of one of the key bioactives, parthenolide and their colour stability. Parthenolide degradation followed pseudo-first order kinetics. The acidic infusions (pH ⩽ 4.6) exhibited good colour stability at both 5 and 22 °C, but the rate of parthenolide hydrolysis increased dramatically with decreasing pH. In contrast, more neutral infusions (pH 6.0) exhibited higher parthenolide stability, but displayed progressive browning possibly due to enzymatic oxidation of phenols. Therefore, refrigerated storage of mildly acidic infusions (pH 4.6) was found to be the optimum for colour retention, phenolic and parthenolide content with a shelf-life of approximately 4 months. |
topic |
Feverfew infusions Parthenolide Colour Stability Beverages |
url |
http://www.sciencedirect.com/science/article/pii/S1756464611000053 |
work_keys_str_mv |
AT eunicenmarete feverfewasasourceofbioactivesforfunctionalfoodsstoragestabilityinmodelbeverages AT jeanchristophejacquier feverfewasasourceofbioactivesforfunctionalfoodsstoragestabilityinmodelbeverages AT doloresoriordan feverfewasasourceofbioactivesforfunctionalfoodsstoragestabilityinmodelbeverages |
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