Skip to main content
SpringerLink
Log in

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Akyol S, Yükselten Y, Çakmak Ö, Uğurcu V, Altuntaş A, Gürler M, Akyol Ö, Demircan K (2014) Hydrogen peroxide-induced oxidative damage in human chondrocytes: the prophylactic effects of hypericum perforatum linn extract on deoxyribonucleic acid damage, apoptosis and matrix remodeling by a disintegrin-like and metalloproteinase with thrombospondin motifs proteinases. Arch Rheumatol 29(3):203–214

    Article  Google Scholar 

  • Ananingsih VK, Sharma A, Zhou W (2011) Green tea catechins during food processing and storage: a review on stability and detection. Food Res Int 50:469–479

    Article  Google Scholar 

  • A.O.A.C (1995) Official methods of analysis, 15th edn. The Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Babich H, Borenfreund E (1990) Applications of the neutral red cytotoxicity assay to in vitro toxicology (review). ATLA 18:129–144

    Google Scholar 

  • Belščak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Juranović Cindrić I, Nedović V, Bugarski B (2011) Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Res Int 44:1094–1101

    Article  Google Scholar 

  • Belščak-Cvitanović A, Komes D, Benković M, Karlović S, Hečimović I, Ježek D, Bauman I (2012) Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Res Int 48:820–830

    Article  Google Scholar 

  • Belscak-Cvitanovic A, Durgo K, Busic A, Franekić J, Komes D (2014) Phytochemical attributes of four conventionally extracted medicinal plants and cytotoxic evaluation of their extracts on human laryngeal carcinoma (HEp2) cells. J Med Food 17:206–217

    Article  CAS  Google Scholar 

  • Belščak-Cvitanović A, Komes D, Dujmović M, Karlović S, Biškić M, Brnčić M, Ježek D (2015) Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chem 167:61–70

    Article  Google Scholar 

  • Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  • Borges Botelho P, Galasso M, Dias V, Mandrioli M, Pereira Lobato L, Rodriguez-Estrada TM, Alves Castro I (2014) Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Sci Technol 55:444–451

    Article  Google Scholar 

  • Camu N, De Winter T, Addo SK, Takrama JS, Bernaert H, De Vuyst L (2008) Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. J Sci Food Agric 88:2288–2297

    Article  CAS  Google Scholar 

  • Childs JL, Drake M (2010) Consumer perception of astringency in clear acidic whey protein beverages. J Food Sci 75:S513–S521

    Article  CAS  Google Scholar 

  • Di Stefano R, Cravero MC, Gentilini N (1989) Metodi per lo studio dei polifenoli dei vini. L’Enotecnico 25:83–89

    Google Scholar 

  • El-Aziz MA, Mohamed SHS, Seleet FL (2012) Production and evaluation of soft cheese fortified with ginger extract as a functional dairy food. Pol J Food Nutr Sci 62:77–83

    Google Scholar 

  • Erdem Ö, Gültekin-Özgüven M, Berktas I, Ersana S, Tuna HE, Karada A, Özçelik B, Günes G, Cutting SM (2014) Development of a novel synbiotic dark chocolate enriched with bacillus indicus HU36, maltodextrin and lemon fiber: optimization by response surface methodology. LWT - Food Sci Technol 56:187–193

    Article  CAS  Google Scholar 

  • Galmarini MV, Maury C, Mehinagic E, Sanchez V, Baeza R, Mignot S, Zamora MC, Chirife J (2013) Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder. Food Bioprocess Technol 12:3585–3595

    Article  Google Scholar 

  • Glei M, Kirmse A, Habermann N, Persin C, Pool-Zobel BL (2006) Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells. Nutr Cancer 56:182–192

    Article  CAS  Google Scholar 

  • Gramza-Michalowska A, Regula J (2007) Use of tea extracts (Camelia sinensis) in jelly candies as polyphenols sources in human diet. Asia Pac J Clin Nutr 16(Suppl 1):43–46

    CAS  Google Scholar 

  • Guarrera PM, Savo V (2013) Perceived health properties of wild and cultivated food plants in local and popular traditions of Italy: a review. J Ethnopharmacol 146:659–680

    Article  CAS  Google Scholar 

  • Hurst WJ, Payne MJ, Miller KB, Stuart DA (2009) Stability of cocoa antioxidants and flavan-3-ols over time. J Agric Food Chem 57:9547–9550

    Article  CAS  Google Scholar 

  • International Standard ISO 8586-2/2008 (2008) Sensory analysis – general guidance for selection, training and monitoring of assessors, part 2: expert sensory assessors. ISO, Tour Europe, Cedex 7, 92080 Paris La Defense

  • Jaric S, Popovic Z, Macukanovic-Jocic M, Djurdjevic L, Mijatovic M, Karadzic B, Mitrovic M, Pavlovic P (2007) An ethnobotanical study on the usage of wild medicinal herbs from Kopaonik Mountain (Central Serbia). J Ethnopharmacol 111:160–175

    Article  Google Scholar 

  • Jobstl E, Howse JR, Fairclough JP, Williamson MP (2006) Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy. J Agric Food Chem 54:4077–4081

    Article  Google Scholar 

  • Katsube T, Tsurunaga Y, Sugiyama M, Furuno T, Yamasaki Y (2009) Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chem 113:964–969

    Article  CAS  Google Scholar 

  • Kavalali GM (2003) Urtica: the genus urtica (medicinal and aromatic plants – industrial profiles). Taylor & Francis, London

    Book  Google Scholar 

  • Komes D, Belščak-Cvitanović A, Škrabal S, Vojvodić A, Bušić A (2013) The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT - Food Sci Technol 53:360–369

    Article  CAS  Google Scholar 

  • Lachman J, Hosnedl V, Pivec V, Orsák M (1998) Polyphenols in cereals and their positive and negative role in human and animal nutrition. In: Proceedings of conference cereals for human health and preventive nutrition. Brno, p 118–125

  • Mazur SP, Nesa A, Wold A-B, Rembergb SF, Martinsen BK, Aaby K (2014) Effect of genotype and storage time on stability of colour, phenolic compounds and ascorbic acid in red raspberry (Rubus idaeus L.) jams. Acta Agric Scand B 64:442–453

    CAS  Google Scholar 

  • Ncube NS, Afolayan AJ, Okoh AI (2008) Assessment techniques of antimicrobial properties of natural compounds of plant origin: current methods and future trends. Afr J Biotechnol 7:1797–1806

    CAS  Google Scholar 

  • Palma M, Zulema P, Carmelo GB (2001) Stability of phenolic compounds during extraction with superheated solvents. J Chromatogr A 921:169–174

    Article  CAS  Google Scholar 

  • Pinelli P, Ieri F, Vignolini P, Bacci L, Baronti S, Romani A (2008) Extraction and HPLC analysis of phenolic compounds in leaves, stalks, and textile fibers of Urtica dioica L. J Agric Food Chem 56:9127–9132

    Article  CAS  Google Scholar 

  • Porter LJ, Hrstich L, Chan BG (1986) The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 2:223–230

    Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorisation assay. Free Radic Biol Med 26:1231–1237

    Article  CAS  Google Scholar 

  • Ryan E, Aherne SA, O’Grady MN, McGovern L, Kerry JP, O’Brien NM (2009) Bioactivity of herb-enriched beef patties. J Med Food 12:893–901

    Article  CAS  Google Scholar 

  • Rzemykowska Z, Ostrowska B (1994) The method of quantitative determination of magnesium in the juice from the fresh nettle Urtica dioica L. Herba Pol 40:95–98

    CAS  Google Scholar 

  • Skouroliakou M, Kastanidou O, Stathopoulou M, Vourli G (2009) Evaluation of the antioxidant effect of a new functional food enriched with Sideritis euboea in healthy subjects. J Med Food 12:1105–1110

    Article  CAS  Google Scholar 

  • Wang H, Joseph JA (1999) Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radic Biol Med 27:612–616

    Article  CAS  Google Scholar 

  • Wang L, Weller C (2006) Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17:300–312

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by the Ministry of Science, Education and Sports, Republic of Croatia project 058 3470. The authors are grateful to Croatian food industry Zvečevo d.d. for supplying the materials used in the study.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Ana Belščak-Cvitanović, Draženka Komes, Aleksandra Vojvodić & Arijana Bušić

  2. Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Ksenija Durgo

Authors
  1. Ana Belščak-Cvitanović
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Draženka Komes
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ksenija Durgo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Aleksandra Vojvodić
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Arijana Bušić
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Draženka Komes.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Belščak-Cvitanović, A., Komes, D., Durgo, K. et al. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. J Food Sci Technol 52, 7723–7734 (2015). https://doi.org/10.1007/s13197-015-1916-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1916-y

Keywords

Search

Navigation