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

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dc.authorscopusid57193201167
dc.authorscopusid36603644400
dc.authorscopusid57226102340
dc.authorscopusid55881465800
dc.contributor.authorAkan, Ecem
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorBayram, Ozge Yildiz
dc.contributor.authorKinik, Ozer
dc.date.accessioned2023-01-12T19:51:37Z
dc.date.available2023-01-12T19:51:37Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipEge University [2015-ZRF-17]en_US
dc.description.sponsorshipThis research was funded from Ege University Scientific Research Projects Coordination with 2015-ZRF-17 Project Number.en_US
dc.identifier.doi10.1007/s13197-021-05319-7
dc.identifier.endpage3366en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9en_US
dc.identifier.pmid35875228en_US
dc.identifier.scopus2-s2.0-85119528657en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3359en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-021-05319-7
dc.identifier.urihttps://hdl.handle.net/11454/76302
dc.identifier.volume59en_US
dc.identifier.wosWOS:000720803800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMedicinal and aromatic plantsen_US
dc.subjectProbiotic yogurten_US
dc.subjectalpha-amylase inhibitory activityen_US
dc.subjectalpha-glucosidase inhibitory activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectFermentationen_US
dc.subjectHypertensionen_US
dc.subjectInhibitionen_US
dc.subjectHerbsen_US
dc.titleThe effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurten_US
dc.typeArticleen_US

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