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Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract
CyTA - Journal of Food ( IF 2.1 ) Pub Date : 2020-01-06 , DOI: 10.1080/19476337.2019.1640797
Won-Young Cho 1 , Da-Hee Kim 1 , Ha-Jung Lee 1 , Su-Jung Yeon 1 , Chi-Ho Lee 1
Affiliation  

ABSTRACT

The objective of this study was to determine the antioxidant and quality characteristics of yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4: 0.4% (w/v)) stored at 4°С for 15 days. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of olive leaf extract (p > 0.05). The total phenolic content, DPPH radical scavenging activity, and reducing power increased upon increasing the content of the olive leaf hot water extract. Oleuropein was found to be the most abundant phenolic compounds present in olive leaf, and the oleuropein content in OLY4, as measured by HPLC, decreased gradually to 1.09, 1.00, and 0.96 g/L upon increasing the storage time; however, this reduction was not significant (p > 0.05). In sensory evaluations, OLY1 gave the highest score among the experimental groups. The results of this study thereby demonstrate that olive leaf hot water extract can be used to improve the antioxidant capacity and sensory characteristics of yogurt.



中文翻译:

含橄榄叶热水提取物的酸奶的品质特性和抗氧化活性

摘要

这项研究的目的是确定在4°C下储存的含有橄榄叶热水提取物(CON:0,OLY1:0.1,OLY2:0.2,OLY4:0.4%(w / v))的酸奶的抗氧化剂和品质特征持续15天。储存后,无论是否存在橄榄叶提取物,乳酸菌计数在酸奶样品之间均无显着差异(p > 0.05)。总酚含量,DPPH自由基清除活性和还原能力随橄榄叶热水提取物含量的增加而增加。发现橄榄苦苷是存在于橄榄叶中的最丰富的酚类化合物,通过HPLC测定,随着保存时间的延长,OLY4中橄榄苦苷的含量逐渐降低至1.09、1.00和0.96 g / L;但是,减少幅度并不大(p > 0.05)。在感官评估中,OLY1在实验组中得分最高。这项研究的结果由此证明,橄榄叶热​​水提取物可用于改善酸奶的抗氧化能力和感官特性。

更新日期:2020-04-20
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