Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey

Abstract

Objective The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, 5°C). Results All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics (190.7 μg gallic acid equivalent/g paneer), DPPH radical scavenging activity (928.1 μmol equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity (9.2 μmol equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

Enrichment of isoflavone for development of functional soya and dairy products

“…Significant decrease in total phenolic content during storage of paneer has also been reported by Qureshi et al. (2019). It is clear from the data that the maximum loss of 5.99% was noticed in T 1 and T 5 , followed by T 3 (3.99%), T 6 (1.62%) and minimum in T 3 (1.61%).…”

“…The rise in titratable acidity during storage might be due to proliferation of microorganisms and changes brought therein. Significant decrease in total phenolic content during storage of paneer has also been reported by Qureshi et al (2019). It is clear from the data that the maximum loss of 5.99% was noticed in T 1 and T 5 , followed by T 3…”

“…et al (2016),Khatkar et al (2017) andQureshi et al (2019). As per FSSAI, paneer should contain microbial count less than 5 × 10 5 cfu/g while yeast and mold count less than 250 cfu/g.…”

Influence of Activated Carbon on Physical and Chemical Indicators of Cheddar Cheese

“…The presence of a large amount of protein in it has a protective effect on microorganisms -the protein adsorbs and neutralizes the accumulating lactic acid. But the action of the protein is quite short-lived [5].…”

“…A study [12] is conducted to assess the antioxidant potential of young cheese -paneer, enriched with various water-soluble extracts of dates during storage. It has been established that date extracts have significant antioxidant activity due to the presence of common phenolic and flavonoid preparations.…”