TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM)
The inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy products with biologically active substances. Enriched...
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| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5099 |
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| author | IRA TANEVA ZLATIN ZLATEV |
| author_facet | IRA TANEVA ZLATIN ZLATEV |
| author_sort | IRA TANEVA |
| collection | DOAJ |
| description | The inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy products with biologically active substances. Enriched dairy products with goji berries have a higher amount of polyphenol compounds and a higher antioxidant capacity compared to the control sample. Enriching dairy products (yoghurt) with natural antioxidants does not cause significant changes in the active acidity (pH) of yoghurt and its nutritional value. Enriched yoghurts with dried berries have a higher phenolic content and a higher antioxidant activity (63.30 ± 1.42 %) than the control (10.57 ± 0.13 %). The high antioxidant activity is due to the radical-absorbing effect of the bioactive compounds found in the enriched yoghurt. Hence, berry berries can be used to enrich dairy products (yoghurt) with biologically active substances and to improve their antioxidant properties. For the food industry, these conclusions may have an important role for yoghurt producers to develop an effective strategy for production of milk with high antioxidant capacity. |
| format | Article |
| id | doaj-art-9c8f7195157a4beb984f3072305efbec |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-9c8f7195157a4beb984f3072305efbec2025-08-20T03:19:49ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2020-03-01211125131TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM)IRA TANEVA0 ZLATIN ZLATEV1Trakia University, Faculty of Technics and Technologies, 38 Graf Ignatiev str., 8602 Yambol, BulgariaTrakia University, Faculty of Technics and Technologies, 38 Graf Ignatiev str., 8602 Yambol, BulgariaThe inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy products with biologically active substances. Enriched dairy products with goji berries have a higher amount of polyphenol compounds and a higher antioxidant capacity compared to the control sample. Enriching dairy products (yoghurt) with natural antioxidants does not cause significant changes in the active acidity (pH) of yoghurt and its nutritional value. Enriched yoghurts with dried berries have a higher phenolic content and a higher antioxidant activity (63.30 ± 1.42 %) than the control (10.57 ± 0.13 %). The high antioxidant activity is due to the radical-absorbing effect of the bioactive compounds found in the enriched yoghurt. Hence, berry berries can be used to enrich dairy products (yoghurt) with biologically active substances and to improve their antioxidant properties. For the food industry, these conclusions may have an important role for yoghurt producers to develop an effective strategy for production of milk with high antioxidant capacity.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5099antioxidant activitygoji berrytotal phenolic contentyoghurt. |
| spellingShingle | IRA TANEVA ZLATIN ZLATEV TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry antioxidant activity goji berry total phenolic content yoghurt. |
| title | TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) |
| title_full | TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) |
| title_fullStr | TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) |
| title_full_unstemmed | TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) |
| title_short | TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM) |
| title_sort | total phenolic content and antioxidant activity of yoghurt with goji berries lycium barbarum |
| topic | antioxidant activity goji berry total phenolic content yoghurt. |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5099 |
| work_keys_str_mv | AT irataneva totalphenoliccontentandantioxidantactivityofyoghurtwithgojiberrieslyciumbarbarum AT zlatinzlatev totalphenoliccontentandantioxidantactivityofyoghurtwithgojiberrieslyciumbarbarum |