ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.)
The aim of this study was to determine some physicochemical parameters and antioxidant activity of fermented milks enriched with extracts of red hawthorn (Crataegus monogyna Jacq.) and black hawthorn (Crataegus nigra Waldst & Kit.) Antioxidant activity and the content of total phenols of wat...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5653 |
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| Summary: | The aim of this study was to determine some
physicochemical parameters and antioxidant activity of fermented milks
enriched with extracts of red hawthorn (Crataegus monogyna Jacq.) and
black hawthorn (Crataegus nigra Waldst & Kit.) Antioxidant activity and
the content of total phenols of water extracts of both species of hawthorn -
red and black - were analyzed. The effect of the inclusion of the extracts in
amounts of 5, 10 and 15 % of both species of hawthorn on the
physicochemical and antioxidant properties of the obtained yogurts was
monitored. Yogurts with the addition of red hawthorn extract (15 %)
showed the highest phenolic content (TPC) and antioxidant properties
determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric
ion reducing antioxidant power) methods. Milk with extracts has better
physicochemical properties (dry matter, syneresis and retention capacity).
The use of hawthorn extracts in the production of yogurts is a new method
for the development of dairy foods with functional properties. |
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| ISSN: | 1582-540X |