Abstract
Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.
Highlights
According to Kennedy [1], consumers are seeking out organic dairy foods because they are considered healthier and free of artificial conservatives
The highest content of β-carotene was extracted with 100% ethyl alcohol (EtOH), and significant differences were not observed between extracts with 50 and 75% EtOH
The results showed thatresults the extract showed antihemolytic activity, activity by solubilizing membranes
Summary
According to Kennedy [1], consumers are seeking out organic dairy foods because they are considered healthier and free of artificial conservatives. Food safety, environmental protection, animal welfare, and an increase in the use of natural and organic products drive the market growth. Organic dairy foods are manufactured using organic milk, which is obtained from livestock using certified and standardized organic farming methods. The continuous introduction of innovative organic dairy products drives the markets of organic milk-based foods [2]. The global organic dairy foods and drinks market are expected to reach $36,729 million by 2022 from $14,517 million in 2015 at a compound annual growth rate of 14.25% from 2016 to 2022 [3]. It is evident that new organic foods, especially dairies, are needed to increment the consumer’s expectations
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call