The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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 alpha-amylase and alpha-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 alpha-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.
Açıklama
Anahtar Kelimeler
Medicinal and aromatic plants, Probiotic yogurt, alpha-amylase inhibitory activity, alpha-glucosidase inhibitory activity, Antioxidant activity, Fermentation, Hypertension, Inhibition, Herbs
Kaynak
Journal of Food Science and Technology-Mysore
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
59
Sayı
9
