Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Tortillas
2.2. Water Activity Determination
2.3. Water Content Determination
2.4. Texture Analysis
2.5. Organoleptic Evaluation of Tortillas
2.6. Color Determination
- ΔE* < 1: color differences are not obvious to the human eye.
- 1 < ΔE* < 3: the human eye can detect subtle color differences depending on the specific hue.
- ΔE* > 3: color differences are obvious to the human eye.
2.7. Lyophilization of Tortillas
2.8. Preparation of Extracts from Freeze-Dried Tortillas
2.9. Aromatic Plant Leaf Extraction
2.10. Determination of Total Phenolic Content
2.11. Determination of Total Antioxidant Capacity
2.12. UHPLC-DAD Analysis of Phenolic Compounds in Plant Leaf Extracts
2.13. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Characteristic and Organoleptic Assessment of Tortillas
3.2. Color Determination
3.3. Phenolic Content and Antioxidant Properties of Aromatic Plants and Tortillas
3.4. Profile and Concentrations of Phenolic Bioactive Compounds in Herbs
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Type of Tortilla | Samples | Water Activity | Water Content (%) | Hardness (kg) | Organoleptic Assessment (Points) |
---|---|---|---|---|---|
wheat tortilla | Control | 0.757 ± 0.027 b | 21.22 ± 1.58 ab | 8.34 ± 1.75 b | 3.3 ± 0.4 |
Origanum vulgare | 0.794 ± 0.009 d | 20.14 ± 1.26 a | 11.12 ± 2.47 c | 3.5 ± 0.3 | |
Thymus serpyllum | 0.746 ± 0.004 a | 21.78 ± 1.12 b | 11.99 ± 2.19 c | 3.6 ± 0.3 | |
Thymus vulgaris | 0.767 ± 0.023 c | 20.00 ± 1.36 a | 7.54 ± 1.31 b | 4.2 ± 0.2 | |
Thymus × citriodorus | 0.735 ± 0.063 a | 21.61 ± 2.06 b | 11.17 ± 4.87 c | 4.3 ± 0,2 | |
Rosmarinus officinalis | 0.774 ± 0.010 c | 21.42 ± 1.19 b | 8.53 ± 2.57 b | 4.3 ± 0.3 | |
whole-grain tortilla | Control | 0.808 ± 0.015 e | 21.62 ± 0.98 b | 7.12 ± 1.20 b | 4.1 ± 0.2 |
Origanum vulgare | 0.809 ± 0.008 e | 21.56 ± 1.58 b | 7.31 ± 2.65 b | 3.7 ± 0.2 | |
Thymus serpyllum | 0.818 ± 0.009 f | 22.01 ± 1.12 b | 7.81 ± 1.06 b | 4.1 ± 0.1 | |
Thymus vulgaris | 0.806 ± 0.002 e | 21.04 ± 1.13 ab | 5.58 ± 0.60 a | 3.8 ± 0.2 | |
Thymus × citriodorus | 0.821 ± 0.023 f | 22.36 ± 2.15 b | 5.24 ± 0.24 a | 4.3 ± 0.1 | |
Rosmarinus officinalis | 0.817 ± 0.004 ef | 21.54 ± 0.63 b | 7.27 ± 3.07 b | 4.6 ± 0.2 |
Type of Tortilla | Herbs | L* | a* | b* | ΔE* |
---|---|---|---|---|---|
wheat tortilla | Control | 74.61 ± 1.62 | −0.27 ± 0.11 | 18.68 ± 0.95 | 0.00 |
Origanum vulgare | 74.22 ± 1,09 | −0.27 ± 0.10 | 15.05 ± 0.83 | 3.65 | |
Thymus serpyllum | 76.57 ± 2.23 | −0.53 ± 0.21 | 13.94 ± 1.21 | 5.14 | |
Thymus vulgaris | 72.62 ± 4.95 | −0.41 ± 0.33 | 18.29 ± 0.92 | 2.03 | |
Thymus × citriodorus | 66.80 ± 1.14 | −0.62 ± 0.18 | 17.65 ± 0.19 | 7.89 | |
Rosmarinus officinalis | 78.10 ± 1.61 | −0.94 ± 0.12 | 16.45 ± 0.97 | 4.20 | |
whole-grain tortilla | Control | 64.60 ± 1.26 | 5.31 ± 0.29 | 15.03 ± 0.64 | 0.00 |
Origanum vulgare | 61.64 ± 1.12 | 5.31 ± 0.25 | 15.39 ± 0.46 | 2.98 | |
Thymus serpyllum | 65.64 ± 0.75 | 5.13 ± 0.15 | 15.85 ± 0.48 | 1.34 | |
Thymus vulgaris | 57.07 ± 2.54 | 5.28 ± 1.36 | 15.39 ± 2.02 | 7.54 | |
Thymus × citriodorus | 58.59 ± 1.98 | 5.80 ± 0.87 | 15.66 ± 0.71 | 6.06 | |
Rosmarinus officinalis | 54.82 ± 0.77 | 7.26 ± 7.26 | 19.06 ± 0.16 | 10.76 |
Phenolic Compound (mg/100 g FW) | RT (min) | Origanum vulgare | Thymus serpyllum | Thymus vulgaris | Thymus × citriodorus | Rosmarinus officinalis |
---|---|---|---|---|---|---|
Procyanidin B1 | 8.47 | nd | nd | 11.67 ± 0.51 b | 9.79 ± 0.96 a | 9.60 ± 0.52 a |
Caffeic acid | 12.04 | 0.91 ± 0.02 a | 3.31 ± 0.14 b | 5.36 ± 0.04 c | 3.78 ± 0.31 b | 3.50 ± 0.34 b |
Procyanidin B2 | 17.20 | 10.16 ± 1.13 b | 9.01 ± 0.58 a | 29.99 ± 1.67 d | 18.32 ± 0.21 c | nd |
Epicatechin | 21.46 | nd | 6.24 ± 0.62 a | 8.12 ± 0.86 b | 7.92 ± 0.67 b | nd |
Quercetin-3,7-di-O-glucoside | 26.00 | 4.10 ± 0.25 c | nd | 3.84 ± 0.91 b | 3.38 ± 0.03 a | nd |
Epicatechin gallate | 27.72 | 22.35 ± 0.98 a | nd | 21.59 ± 1.37 a | nd | nd |
Quercetin 3-O-galactoside | 28.41 | nd | 18.89 ± 1.12 b | 8.25 ± 0.47 a | 21.83 ± 2.23 c | 18.59 ± 1.25 b |
Quercetin 3-O-glucoside | 29.50 | 4.02 ± 0.11 b | 5.34 ± 0.07 c | 5.80 ± 0.61 c | 1.93 ± 0.09 a | nd |
Luteolin 7-O-glucoside (Cynaroside) | 31.69 | nd | 32.04 ± 1.08 b | 115.64 ± 8.25 d | 92.30 ± 6.21 c | 6.10 ± 0.17 a |
Rosmarinic acid | 37.14 | nd | 42.70 ± 5.78 a | 125.30 ± 7.21 b | 186.38 ± 6.32 c | 416.07 ± 11.26 d |
Quercetin | 37.83 | nd | 1.59 ± 0.03 a | 11.84 ± 1.01 c | 6.07 ± 0.72 b | 16.77 ± 1.01 d |
Carnosic acid | 43.10 | nd | nd | nd | nd | 8.86 ± 0.49 |
Naringenin | 45.65 | 7.40 ± 0.26 c | 5.25 ± 0.98 b | 2.99 ± 0.76 a | 5.35 ± 0.08 b | nd |
Apigenin | 46.38 | 13.05 ± 1.05 c | nd | 4.97 ± 0.84 a | 7.00 ± 0.94 b | nd |
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Kulbat-Warycha, K.; Stoińska, K.; Żyżelewicz, D. Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla. Appl. Sci. 2024, 14, 7584. https://doi.org/10.3390/app14177584
Kulbat-Warycha K, Stoińska K, Żyżelewicz D. Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla. Applied Sciences. 2024; 14(17):7584. https://doi.org/10.3390/app14177584
Chicago/Turabian StyleKulbat-Warycha, Kamila, Kinga Stoińska, and Dorota Żyżelewicz. 2024. "Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla" Applied Sciences 14, no. 17: 7584. https://doi.org/10.3390/app14177584