Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Shori, Amal Bakr

doi:10.1080/16583655.2020.1798072

Cited by 22 publications

(7 citation statements)

References 44 publications

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“…As reported by Amirdivani and Baba [51], herbal yogurts were characterized by a faster pH-reduction rate than control samples. In a study conducted by Shori [52], the pH values in rosemary-, dill-, and oregano-supplemented yogurts were significantly (p < 0.05) lower than in the control in all storage periods. Similar trends were reported in a study of yogurt supplemented with an aqueous solution of fennel and stored for 21 days [53].…”

Section: Acidity Of Yogurts During 21 Days Of Storagementioning

confidence: 85%

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Stobiecka,

Król,

Brodziak

2023

Applied Sciences

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The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (control—CM and experimental—EM) intended for the production of yogurts was provided by a dairy cattle breeding farm. The milk samples were analyzed to determine their basic chemical composition (the content of dry matter, fat, and total protein including casein), hygienic status (somatic cell count (SCC) and total microbial count (TMC)), and antioxidant activity (FRAP, DPPH, and ABTS assays). Pasteurized milk was used to manufacture natural yogurts with the use of starter cultures YC-X11 (Chr. Hansen, Hørsholm, Denmark). Changes in physicochemical traits (acidity, nutritional value, and water activity) and antioxidant activity (FRAP, DPPH, and ABTS assays) occurring during 21-day refrigerated storage of the yogurts were determined. The analyses revealed that the yogurts had higher antioxidant potential than the milk, irrespective of the determination method. Additionally, the experimental yogurts produced from milk obtained from the cows fed fodder supplemented with an herbal mixture exhibited significantly higher antioxidant activity than the control yogurts. The antioxidant potential of the yogurts changed during the refrigerated storage. It should be emphasized that their antioxidant activity significantly increased during the first two weeks (until day 14) but decreased by 15–20% in the following week.

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Section: Acidity Of Yogurts During 21 Days Of Storagementioning

confidence: 85%

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Stobiecka,

Król,

Brodziak

2023

Applied Sciences

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“…Subsequently, the total phenolic content was analyzed, encompassing tannins known for their antioxidant properties in other studies [26,27]. For the determination of antioxidant properties, the 2,2-diphenyl-1-picrylhydrazyl assay was used [28], while for hypoglycemic properties, the α-amylase activity was employed [29].…”

Section: Discussionmentioning

confidence: 99%

Antidiabetic Properties of the Root Extracts of Dandelion (Taraxacum officinale) and Burdock (Arctium lappa)

Zolotova,

Teterovska,

Bandere

et al. 2024

Plants

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Several preclinical studies suggest the potential of edible plants in controlling blood sugar levels and stabilizing diet. The goals of the study were to examine, analyze, and describe whether there are chemical compounds in dandelion and burdock roots that could have antidiabetic properties. The 70% ethyl alcohol and lyophilizate extracts (AE and LE, respectively), were used, and analyses were carried out on their total polysaccharide (TP), total phenolic content (TPC), tannin, and inulin. The antioxidant activity of extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, and hypoglycemic properties were based on α-amylase activity. Liquid chromatography–mass spectrometry was used for the tentative identification of the chemical components. Qualitative techniques confirmed the presence of inulin in both roots. Analysis of TPC, tannin content, DPPH assay, and α-amylase activity revealed higher values for burdock compared to dandelion. However, dandelion exhibited higher TP content. Burdock contained a small amount of tannin, whereas the tannin content in dandelion was insignificant. All LE consistently exhibited higher values in all analyses and assays for all roots compared to AE. Despite burdock root showing overall better results, it is uncertain whether these plants can be recommended as antidiabetic agents without in vivo studies.

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“…This may be due to differences in the extraction method during sample preparation, differences in the variety of the analyzed sample [57], as well as differences in the climatic and soil conditions [58] and therefore the origin of the samples. Recent studies suggest, that foods high in antioxidants over the range of 0.87 mmol Fe 2+ /g of dry sample can be used for the fortification of yogurt [59] and can increase the concentration of total antioxidant compounds of the final product [60]. Therefore, we can assume that mountain tea, almonds, blueberries, and pomegranates cultivated in Southern Greece can be used as a potential source of antioxidants, either by consuming them as a whole or in the form of extracts for the enrichment of foods, that present benefits to human health.…”

Section: Discussionmentioning

confidence: 99%

An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults

et al. 2021

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Functional food consumption is shown to have a positive effect on anthropometric parameters and human health promotion. In addition, consumers seem to be more interested in food choices, that may have a positive effect on their health. The current study aimed to identify the antioxidant and phenolic content of naturally functional foods from the Mediterranean diet and to investigate consumer behavior towards their consumption in terms of their weight control, as well as their purchasing behavior and knowledge of functional foods. For this purpose, blueberries, cranberries, pomegranate, grapefruit, red peppers, almonds and mountain tea were analyzed for their phenolic content and antioxidant capacity, using the Folin-Ciocalteau and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, nine hundred forty-nine healthy Greek adults participated in an epidemiological study, by completing a validated food frequency questionnaire, for the consumption of the above investigated functional foods. Five hundred and fifty participants also completed an online questionnaire investigating factors that consumers evaluate when purchasing functional foods. Study results showed that the analyzed functional foods were high in antioxidants and phenolic compounds, especially the mountain tea. The increased consumption of cranberries, pomegranate, grapefruit, red peppers and mountain tea was significantly correlated with a decreased Body Mass Index, suggesting a possible positive role, in weight control. Participants seemed to be aware of the beneficial role of these specific investigated Mediterranean functional foods to human health. They evaluated the price, taste and nutritional value, as critical factors to buy these food products. A combination of factors seems to lead them to purchase and consume these functional foods. Future epidemiological and clinical studies should be conducted in order to further evaluate consumer preferences and bioactivity mechanisms related to Mediterranean functional food consumption.

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Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt

Cited by 22 publications

References 44 publications

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Antidiabetic Properties of the Root Extracts of Dandelion (Taraxacum officinale) and Burdock (Arctium lappa)

An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults

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