2020
DOI: 10.3390/foods9091167
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The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Abstract: The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days… Show more

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Cited by 35 publications
(32 citation statements)
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“…Streptococcus thermophilus was counted on M-17 and Lactobacillus delbrueckii subsp. bulgaricus on MRS agar (pH 5.4), according to ISO 7889/IDF 117 as described by Szołtysik et al [ 42 ].…”
Section: Methodsmentioning
confidence: 99%
“…Streptococcus thermophilus was counted on M-17 and Lactobacillus delbrueckii subsp. bulgaricus on MRS agar (pH 5.4), according to ISO 7889/IDF 117 as described by Szołtysik et al [ 42 ].…”
Section: Methodsmentioning
confidence: 99%
“…Polish researchers determined the in vitro antioxidant activity of fruit-sample extracts of plants of the genus Rosa L. by applying DPPH and FRAP assays (11.01 ± 0.74 mmol TE/100 g and 18.33 ± 0.71 mmol TE/100 g, respectively) [ 19 ]. In our study, extracts of Rosa L. fruit samples showed stronger radical scavenging activity in vitro, and their reducing activity was close to or even slightly higher than that determined by the aforementioned researchers.…”
Section: Resultsmentioning
confidence: 99%
“…Recently, the raw material of the fruit has been used in the production of probiotic beverages and yogurts, as well as an ingredient in soups [ 17 , 18 ]. A scientific study on the effect of purified R. pimpinellifolia fruit extract on yogurt quality was carried out [ 19 ].…”
Section: Introductionmentioning
confidence: 99%
“…Then, the microbial starter was added (0.05 g) into 100 g of the mixture. The mixture then was incubated at 43 ℃ to reach pH 4.5-4.7 as described [22]. The yogurt was removed into cups for storage at 4 ℃.…”
Section: Yogurt Preparationmentioning
confidence: 99%