The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese

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dc.contributor.authorAkan, Ecem
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorAkpinar, Asli
dc.contributor.authorKaragozlu, Cem
dc.contributor.authorKinik, Ozer
dc.contributor.authorUysal, Harun Rasit
dc.date.accessioned2021-05-03T20:21:31Z
dc.date.available2021-05-03T20:21:31Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage.en_US
dc.description.sponsorshipEge University Scientific Research Projects CoordinationEge University [17-ZRF-014]en_US
dc.description.sponsorshipThis research was funded by the Ege University Scientific Research Projects Coordination with 17-ZRF-014 project number.en_US
dc.identifier.doi10.1111/1471-0307.12778
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issn1364-727Xen_US
dc.identifier.issn1471-0307en_US
dc.identifier.scopus2-s2.0-85103975724en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12778
dc.identifier.urihttps://hdl.handle.net/11454/69359
dc.identifier.wosWOS:000635450200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhey cheeseen_US
dc.subjectPackaging materialen_US
dc.subjectHerbsen_US
dc.subjectAntioxidant activityen_US
dc.subjectTotal phenolic compounden_US
dc.titleThe effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseen_US
dc.typeArticleen_US

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