Tarragon extract as a functional ingredient for development of new pizza dough
Artigo de Conferência
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resumo
Plants are used in various fields due their sensory, nutritional and medicinal properties, and
aromatic plants can be used as functional food ingredients to enhance organoleptic properties
and/or to replace the salt. Additionally, their large amount of bioactive compounds, namely
phenolic compounds (PC), can contribute to food preservation, promote human health (Costa
et al., 2015), and provide bioactive effects. Tarragon, Artemisia dracunculus L., usually known
for its pleasant spicy aroma, is widely used in food preparations (Hassanzadeh et al., 2016). In
this work, a lyophilized hydroethanolic tarragon extract was characterized in terms of PC and
bioactive properties, such as antioxidant, antimicrobial and cytotoxic activities and further used
to develop functional foods namely by its incorporation in pizza dough.
