Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts

El-Said, Marwa M.; Haggag, H.F.; El-Din, H. M. F.; Gad, A. S.; Farahat, Ahmed

doi:10.1016/j.aoas.2014.11.007

Cited by 87 publications

(55 citation statements)

References 25 publications

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“…Some previous studies, which considered aqueous extracts of pomegranate peels starting from different cultivars, showed an extraction efficiency, expressed as TPC, lower than that obtained in the present work; for example, El-Said et al 2014 [41] reported a TPC equal to 16.343 mg GAE/g for aqueous extracts obtained from similarly oven-dried peels, which is more than 10 times less than those reported in Figure 1. Rahja et al 2019 [24] described different 'green' extraction methods using just water as a solvent to efficiently extract the bioactive fraction of pomegranate peels.…”

Section: Resultscontrasting

confidence: 83%

Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients

et al. 2020

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The aim of the study is to evaluate the anti-tyrosinase activity of different aqueous extracts obtained from pomegranate juice processing by-products. External pomegranate peels of two certified cultivars (Akko and Wonderful), were extracted using only water as the extraction solvent. A traditional decoction and a pulsed ultrasound-assisted extraction (PUAE), both 10 min long, were performed and compared. All the aqueous extracts proved to be rich in bioactive compounds. In particular, the total phenolic content (TPC) ranged from 148 to 237 mg gallic acid equivalent (GAE)/g of dried peels (DW), the radical-scavenging ability (RSA) ranged from 307 to 472 mg ascorbic acid equivalent (AAE)/g DW, the free ellagic acid content (EA) ranged from 49 to 94 µg/mL, and the ellagitannins (ETs) ranged from 242 to 340 µg/mL. For both cultivars, PUAE extracts had higher ET content and a lower EC50, while the decoctions had slightly higher TPC, RSA, and free EA amounts. Principal component analysis (PCA) highlighted the direct correlation between the ET content and the tyrosinase enzyme inhibition (lower values of EC50). These findings suggest the potential use of both these natural extracts as low-cost lightening and/or anti-browning ingredients exploitable in several formulations (e.g., cosmetics) or extemporarily usable.

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Section: Resultscontrasting

confidence: 83%

Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients

et al. 2020

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“…Results clearly indicate that yoghurt supplemented with ethanolic goji berry extract have greater antioxidant activity than that of yoghurt supplemented with aqueous goji berry fruit extract. Our results were supported by another study where yoghurt was supplemented with polyphenolic extract (Cossu et al, 2009;El-Said et al, 2014;Karaaslan et al, 2011) The least antioxidant activity was observed in control sample (10.97±2.9% in Y formulation) while maximum antioxidant activity was observed in YE 3 formulation (64.40±1.2%). It was observed that free radical scavenging activity (RSA) decreases during the storage.…”

Section: Dpph Radical Scavenging Activity (Rsa)supporting

confidence: 80%

“…Figure 5 also shows that the overall acceptability was decreased during the storage period of 20 days. Similar conclusion was made by several other researchers when they supplemented yoghurt with different types polyphenolic extracts (Cossu et al, 2009El-Said et al, 2014Karaaslan et al, 2011). It is observable that the consumer acceptability of YE 2 formulation was next control formulation in overall acceptability.…”

Section: Sensory Evaluation Of Soy Blended Yoghurtsupporting

confidence: 71%

“…one of the well reported berry rich in diverse groups of phytochemicals (Benchennouf et al, 2017;Chen et al, 2014;Vulić et al, 2016;Yang et al, 2015;Zhang, 2013;Zhang et al, 2016). Recent literature suggests that addition of natural fruits extract, rich in phenolic contents, offers high antioxidative properties as well as various other health benefits (Cossu et al, 2009;El-Said et al, 2014;Karaaslan et al, 2011). Due high antioxidant activity goji berry extract have been applied in variety of food products such as sausages (Bulambaeva et al, 2014), beverages (Ducruet et al, 2017;Navarro et al, 2011), dairy products (ROTAR et al, 2014;Rotar et al, 2015), bread (Yang, 2016) and chocolate (Morais Ferreira et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt

Maurya¹,

Aggarwal²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Lawin and Kongbangkerd (2010) reported decrease in antioxidant activity of yogurts fortified with roselle syrup to nil after 6 days of storage due to loss of anthocyanin activity. El-Said et al (2014) also developed stirred yogurt fortified with pomegranate peel extracts and evaluated the antioxidant activity of the yogurts.…”

Section: Discussionmentioning

confidence: 99%

Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture

Kumar

2015

J Food Sci Technol

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The present study reports the preparation of probiotic yogurt using Lactobacillus rhamnosus. The standard starter cultures used for yogurt fermentation were Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and obtained from NDRI, Karnal, India. The prepared yogurt was supplemented with fruit pulp (10 % w/v) of apricot, raspberries, plum and jamun. These fruits were rich in antioxidant property as observed by DPPH, nitric oxide radical scavenging and ferric reducing antioxidant power assay methods. The probiotic yogurt products were prepared using free, alginate (2 %) and carrageenan (2 %) encapsulated probiotic L. rhamnosus culture. The microencapsulated beads were characterized by FTIR and alginate beads with bacteria showed characteristic wavelength major at 1424 and 1033 nm. The acidity increased (0.40 ± 0-0.76 ± 0.01 %) and pH of yogurts decreased (4.63 ± 0.06 - 2.83 ± 0.03) during storage. Probiotic L. rhamnosus count decreased during storage and alginate microencapsulated probiotic culture was more stable (8.85 ± 0.01 - 4.35 ± 0.03 log CFU/g) as compared with carrageenan encapsulated (8.79 ± 0.01 -2.56 ± 0.04 log CFU/g) and free culture (8.90 ± 0.01 - 2.26 ± 0.03 log CFU/g). The antioxidant power of fruits supplemented probiotic yogurts decreased successively during storage up to 15 days.

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Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts

Cited by 87 publications

References 25 publications

Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients

Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients

Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt

Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture

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