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Journal of Herbal Drugs 
(An International Journal on Medicinal Herbs)
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Sadat Noorizadeh, N., Hojatoleslami, M., Keramat, J. (2014). Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm. Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 4(4), 184-188.
Neda Sadat Noorizadeh; Mohammad Hojatoleslami; Javad Keramat. "Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm". Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 4, 4, 2014, 184-188.
Sadat Noorizadeh, N., Hojatoleslami, M., Keramat, J. (2014). 'Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm', Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 4(4), pp. 184-188.
Sadat Noorizadeh, N., Hojatoleslami, M., Keramat, J. Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm. Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 2014; 4(4): 184-188.

Total phenolic contents in sponge cake with different concentrations of the leaves of lemon balm

Article 6, Volume 4, Issue 4, Winter 2014, Page 184-188  XML PDF (353.1 K)
Document Type: Short communication
Authors
Neda Sadat Noorizadeh email 1; Mohammad Hojatoleslami1; Javad Keramat2
1Deportment of Food Science & Technology, Shahrekord Branch, Islamic Azad University
2Deportment of Food Science & Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Abstract
Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes were investigated.
Experimental: Samples were prepared by different addiing lemon balm powder (2.5, 5, 7.5, 10 percent), the control sample was also prepared according to standard sponge cake formulation.then, phenolic compounds amount were analyzed by HPLC.
Results & Discussion: The samples contained up to 7.5 percent lemon balm powder had a good acceptance and it could be considered as a food containing more phenolic compound.
Article Title [Persian]
اندازه گیری میزان ترکیبات فنولیک در کیک اسفنجی حاوی برگ گیاه بادرنجبویه
Authors [Persian]
ندا سادات نوری زاده1; محمد حجت الاسلامی1; جواد کرامت2
1گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
2گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه اصفهان، اصفهان، ایران
Abstract [Persian]
مقدمه و هدف:امروزه اکثر مصرف­کنندگان مصرف غذاهای سالم تر را ترجیح می دهند. به این منظور صنعت و محققان به دنبال بهبود کیفیت، طعم، و تنوع محصولات می باشند. گیاهان دارویی و ادویه ها غنی از ترکیبات فنولیک می باشند و توجه صنعت غذا را به خود جلب  کرده اند. زیرا می توانند کیفیت و ارزش تغذیه­ای غذا را بهبود بخشند. بادرنجبویه نوعی گیاه دارویی آروماتیک بادوام است که حاوی ترکیبات فنولیک فراوان می باشد. از آن جا که بیشتر ماده موثره بادرنجبویه در برگ­های آن است بهتر است که فقط برگ های آن مورد استفاده قرار گیرند تا میزان ماده موثره حاصله بیشتر باشد. در این تحقیق به بررسی اثر جایگزینی آرد با پودر برگ گیاه بادرنجبویه بر خواص کیک اسفنجی پرداخته شد.
روش تحقیق:نمونه های کیک حاوی غلظت­های مختلف گیاه ( 5/2، 5، 5/7 و 10درصد) به همراه نمونه شاهد مطابق با استاندارد تهیه کیک اسفنجی تولید گردید. سپس میزان ترکیبات فنولیک به­وسیله دستگاه HPLC مورد ارزیابی قرارگرفت. نتایج و بحث: نتایج نشان داد که افزودن گیاه تا سطح 5/7 درصد از نظر مصرف­کننده قابل­پذیرش است و این نوع کیک به عنوان محصولی با میزان ترکیبات فنولیک بیشتر قابل توصیه می باشد. توصیه کاربردی/صنعتی: در نهایت می توان توصیه کرد که جهت افزایش خواص سلامتی کیک، می­توان از گیاه بادرنجبویه تا سطح 5/7 درصد استفاده کرد.
Keywords [Persian]
کیک اسفنجی گیاه بادرنجبویه ترکیبات فنولیک HPLC
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