The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt

被引：0

作者：

Ecem Akan

Oktay Yerlikaya

Ozge Yildiz Bayram

Ozer Kinik

机构：

[1] Aydin Adnan Menderes University,Faculty of Agriculture, Department of Dairy Technology

[2] Ege University,Faculty of Agriculture, Department of Dairy Technology

[3] Aegean Agricultural Research Institute,Technology Laboratory

来源：

Journal of Food Science and Technology | 2022年 / 59卷

关键词：

Medicinal and aromatic plants; Probiotic yogurt; α-amylase inhibitory activity; α-glucosidase inhibitory activity; Antioxidant activity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

In this study, aqueous extracts of some medicinal and aromatic plants (garlic, Turkish Oregano, rosemary, basil, and peppermint) were used in probiotic yogurt production to increase functionality of probiotic yogurt. The in vitro antidiabetic, antioxidant activity, total phenolic compound content and phenolic compounds of yogurts were evaluated during the 28 day of storage period. Yogurt sample with Turkish Oregano had the highest α-amylase and α-glucosidase inhibitory activity. A strong correlation was found between total phenolic compound content and antioxidant activity (r = 0.84) and between total phenolic compounds content and α-amylase inhibitory activity (r = 0.82). In conclusion, it can be said that the total phenolic compound content and in vitro antioxidant and antidiabetic activities of probiotic yogurt could be increased by adding aqueous extracts of some plants.

引用

页码：3359 / 3366

页数：7

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