Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats

Abstract

The current study aimed to evaluate the chemical, phytochemical, and sensory properties; the nutritional value; and the antioxidant properties resulting from the incorporation of yogurt fortified with the aqueous extract of Hawthorn leaves in Sprague Dawley rats. The results revealed that the yogurt containing the aqueous extract from Hawthorn leaves exhibited no significant differences in terms of its protein, fat, and ash contents compared to control samples. Moreover, the highest total phenolic content (62.00 ± 1.70) and antioxidant activity (20.60 ± 0.74%) were detected in the yogurt containing 0.4% Hawthorn leaf extract compared to the other samples. The consumption of yogurt fortified with the aqueous extract from Hawthorn leaves by rats experiencing oxidative stress resulted in a significant decrease (p ≤ 0.05) in the triglyceride, total cholesterol, low-density lipoprotein, aspartate aminotransferase, alanine aminotransferase, creatinine, urea, and malondialdehyde levels and a remarkable increase (p ≤ 0.05) in the high-density lipoprotein, total protein, and albumin levels as well as in the total antioxidant potentials of serum compared to the positive control group, indicating that the extract from Hawthorn leaves can play a preventive role against oxidative stress. Collectively, our study concluded that the extract from Hawthorn leaves can provide health benefits to yogurt on the basis of its high bioactive components and can exert protective effects against oxidative stress in rats.

Numerical optimization approach for the development of Giloy stem ( Tinospora cordifolia ) extract based functional yoghurt

“…Similarly, flaxseed powder addition had significantly increased the antioxidant activity of yoghurt as reported by Ardabilchi Marand et al (2020). Incorporation of hawthorn leaves extract (Shahein et al, 2022) and pomegranate pulp (Reeta Kumar et al, 2018) also increased the metabolic activity and antioxidant potential of the yoghurt.…”

Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

“…The presence of P. fragi in stored meat samples following air packing, MAP, and VP, on the other hand, suggests that P. fragi is one of the most significant Pseudomonas spp. implicated in meat deterioration Anas et al, 2019;Shahein et al, 2022. In addition to MAP and VP, there is another preservative approach using ultraviolet light (Ercolini, Casaburi, et al, 2010), but the ultraviolet preservative effect for fresh and chilled meat is inadequate due to ultraviolet's lower penetration ability into food packaging materials. However, the use of photocatalytic nanoparticles as antibacterial packaging is limited.…”

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“…Yogurt is one of the milk fermentation products produced by lactose fermentation to lactic acid by the starter culture of yogurt. Yogurt starters usually consist of Lactobacillus bulgaricus and Streptococcus thermophilus will interact with the protein in milk and then improve the texture and sensory quality of the product [1]. Yogurt is widely known as a healthy food because of the presence of protein, vitamins, minerals and probiotics that are good for health.…”

“…To improve food quality with natural ingredients, the addition of antioxidants from natural sources such as plants has been proven to be an efficient method to protect from oxidation stress due to enzymes or non-enzymatic, because there are some nutritional substances that are only synthesized by plants and can only be accepted through food. In addition, food with the addition of bioactive components can improve the immune system [1]. Many biological activities can be found in plant extracts, such as antioxidants, immunostimulants, anantimicrobials.…”