Evaluation of the potential of medicinal plant extracts for the development of new bakery products
Artigo de Conferência
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resumo
Medicinal plants have been traditionally used throughout time as therapeutic treatments. These plants
possess different compounds with antioxidant, anti-inflammatory and antimicrobial properties of industrial
interest. In particular, the plants Achillea millefolium L., Arnica montana L., Calendula of icinalis L.,
Chamaemelum nobile L. All. and Taraxacum of icinale F.H. Wigg. belonging to the Asteraceae family,
have shown relevant applications including food preparation, dyes, cosmetics, and traditional remedies,
although their consumption is currently decreasing [1]. However, the extracts of this type of plants are
mostly applied by the food industry as preservatives, due to their antioxidant and antimicrobial properties
that prevent food spoilage and microbial growth, preserving the organoleptic characteristics of various
products, such as meat, dairy products, or bakery products [2]. The aim of this study was to develop new
ingredients derived from these plants, which may be of interest to the food industry, more specifically in
bakery. For this, a study of their main bioactivities of interest such as antioxidant and antimicrobial
capacity was carried out. The results obtained for antioxidant activity, through the thiobarbituric acid
reactive substances (TBARS) assay, indicated that the extracts of A. millefolium showed exceptional
activity, with an EC50 value of 0.013 mg/mL whereas the extracts of A. montana, C. nobile and C. of
icinalis showed similar EC50 values (0.2, 0.2 and 0.25 mg/mL, respectively). On the other hand, A.
montana extract showed the highest antibacterial and antifungal effects, with minimum bactericidal and
fungicidal concentrations ranging from 0.25-0.5 mg/mL and 0.5-1 mg/mL, respectively. Overall, this study
provides scientific evidence for the evaluation of the potential of medicinal plant extracts for the
development of new bakery products.
