The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt.

Content Provider	Europe PMC
Author	Akan, Ecem Yerlikaya, Oktay Bayram, Ozge Yildiz Kinik, Ozer
Abstract	In this study, aqueous extracts of some medicinal and aromatic plants (garlic, Turkish Oregano, rosemary, basil, and peppermint) were used in probiotic yogurt production to increase functionality of probiotic yogurt. The in vitro antidiabetic, antioxidant activity, total phenolic compound content and phenolic compounds of yogurts were evaluated during the 28 day of storage period. Yogurt sample with Turkish Oregano had the highest α-amylase and α-glucosidase inhibitory activity. A strong correlation was found between total phenolic compound content and antioxidant activity (r = 0.84) and between total phenolic compounds content and α-amylase inhibitory activity (r = 0.82). In conclusion, it can be said that the total phenolic compound content and in vitro antioxidant and antidiabetic activities of probiotic yogurt could be increased by adding aqueous extracts of some plants.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9304500&blobtype=pdf
ISSN	00221155
Volume Number	59
DOI	10.1007/s13197-021-05319-7
PubMed Central reference number	PMC9304500
Issue Number	9
PubMed reference number	35875228
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2021-11-22
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2021
Subject Keyword	Medicinal and aromatic plants Probiotic yogurt α-amylase inhibitory activity α-glucosidase inhibitory activity Antioxidant activity
Content Type	Text
Resource Type	Article
Subject	Food Science