Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques

A tétel rövid nézete
dc.contributor.authorSik, Beatrix
dc.contributor.authorHanczné Lakatos, Erika
dc.contributor.authorKapcsándi, Viktória
dc.contributor.authorSzékelyhidi, Rita
dc.contributor.authorAjtony, Zsolt
dc.contributor.statusPhD hallgatóhu_HU
dc.contributor.statusegyetemi oktató, kutatóhu_HU
dc.coverage.temporal2022.04.30.hu_HU
dc.date.accessioned2022-01-25T11:59:35Z
dc.date.available2022-01-25T11:59:35Z
dc.description.abstractThe present study evaluated the feasibility of the fortification of dark chocolate with a freeze-dried lemon balm extract rich in rosmarinic acid (RA). Given the food matrix used, it was necessary to develop an analytical and extraction method for RA determination in fortified chocolate. A simple and efficient reversed-phase high-performance liquid chromatography method (RP-HPLC) has been developed for the estimation of RA in dark chocolate. The validity of the method was demonstrated by evaluating the system suitability, linearity, precision, accuracy, the limit of detection, and limit of quantification. The extraction of RA from chocolate was optimized using maceration with shaking (MACS) and microwave-assisted extraction (MAE). The experimental conditions, namely solvent type and extraction time, were optimized using the one-factor-at-a-time methodology. Under the optimized conditions, the proposed method showed good recovery within 95% and acceptable reproducibility with intra- and inter-day relative standard deviations of <2.3%. The method was linear from 5 to 800 mu g/mL with a determination coefficient of 1.000. Moreover, the functional chocolate showed a homogeneous active ingredient distribution and retained its RA amount since no significant difference was observed during storage. Overall, the present method was successfully applied to determine RA content in fortified chocolate.hu_HU
dc.format.extent1-7hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/328150
dc.language.isoenhu_HU
dc.subjectRosmarinic acidhu_HU
dc.subjectChocolatehu_HU
dc.subjectFunctional foodhu_HU
dc.subjectExtractionhu_HU
dc.subjectHPLChu_HU
dc.subject.disciplinetudományterületek::élelmiszertudományokhu_HU
dc.titleExploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniqueshu_HU
dc.typeidegen nyelvű peer review publikációhu_HU
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Wittmann Antal Növény-, Állat- és Élelmiszertudományi DI