Potency of yogurt as angiotensin converting enzyme inhibitor with addition of Ficus glomerata Roxb fruit extract

被引：0
|
作者：
Wulandani, B. R. D. [1 ]
Marsono, Y. [2 ]
Utami, T. [2 ]
Rahayu, E. S. [2 ]
机构：
[1] Mataram Univ, Fac Anim Sci, Mataram West Nusa Tengg 83521, Indonesia
[2] Univ Gadjah Mada, Fac Agr Technol, Yogyakarta 55281, Indonesia
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 03期
关键词：
Angiotensin converting enzyme; Ficus glomerata Roxb; Yogurt; SPECTROPHOTOMETRIC ASSAY; MILK-PROTEINS; HYPERTENSION; PEPTIDES;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ficus glomerata Roxb was found to contain flavonoids which are known for their ability as angiotensin converting enzyme (ACE) inhibitors. The aim of this research was to determine the ability of yogurt with F. glomerata Roxb extract as angiotensin converting enzyme inhibitors during storage (1, 7, 14, 21 and 2 8 days). The results showed that the total amount of lactic acid bacteria, antioxidant activity, the value of o- phthalaldehyde (OPA) and angiotensin converting enzyme inhibition on yogurt with F. glomerata Roxb extract during storage in refrigerator (4 degrees C) were higher and significantly different (p< 0.05) compared to yogurt that optimally inhibit angiotensin converting enzyme inhibitors on day 7 of storage. (c) All Rights Reserved
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收藏
页码：1153 / 1158
页数：6
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