Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Abstract

a b s t r a c tThe present study investigated the effects of peppermint (Mentha piperita), dill (Anethum graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE). Herbal-yogurts had faster rates of pH reduction than plain-yogurt. All herbal-yogurts had higher (p < 0.05) antioxidant activities than plain-yogurt, both at the end of fermentation and throughout the storage period. The o-phthalaldehyde (OPA) peptides in herbal-yogurts increased by 28 e36% after 7 days of storage. All herbal-yogurts showed higher anti-ACE activity than plain-yogurt at corresponding storage periods. M. piperita yogurt had highest inhibitory effect on ACE activity throughout the storage period. Peppermint, dill and basil may be used to modify microbial fermentation of milk with the intention of producing dairy products with higher antioxidant and enhanced anti-ACE activities.

Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

“…This might be due to generation of bioactive peptides, including some ACE inhibitor peptides, in the samples during storage as a result of proteolysis. The present findings agree well with the observations of Donkor et al (2007) and Amirdivani and Baba (2011). In current study, a rise of 47.95 % was recorded for % ACE inhibitory activity in control samples, over the storage period.…”

Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate

“…Donkor et al (2007) and Amirdivani and Baba (2011) obtained similar inhibitory activities for plain yoghurt within the first week of production. On the other hand, a lower (46.6%) inhibitory activity was detected in full-fat yoghurt, which could be caused by different parameters used in the method (Hernández-Ledesma et al 2003).…”

Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of <i>Lactobacillus acidophilus</i> in Probiotic Ice Cream and its Sensory and Antioxidant Properties

“…Ice cream sample was extracted by using water according to A U1 = 15% Unrefined coconut palm sugar, U2 = 18% Unrefined coconut palm sugar, U3 = 21% Unrefined coconut palm sugar; R1 = 15% Refined cane sugar, R2 =18% Refined cane sugar, R3 = 21% Refined cane sugar Amirdivani and Baba (2011). Briefly, probiotic ice cream sample (10 g) was homogenized with 2.5 mL of sterile distilled water and this was subsequently acidified to pH 4.0 with HCl (0.1 M).…”