| Literature DB >> 35875228 |
Ecem Akan1, Oktay Yerlikaya2, Ozge Yildiz Bayram3, Ozer Kinik2.
Abstract
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. © Association of Food Scientists & Technologists (India) 2021.Entities:
Keywords: Antioxidant activity; Medicinal and aromatic plants; Probiotic yogurt; α-amylase inhibitory activity; α-glucosidase inhibitory activity
Year: 2021 PMID： 35875228 PMCID： PMC9304500 DOI： 10.1007/s13197-021-05319-7
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 3.117