Antioxidant activity of yogurt with pomegranate juice and arils
2011
Samira, K.
Studies on the preparation of pomegranate dessert and normal yogurt were undertaken to find out the optimum level of pomegranate juice and arils that could be incorporated to obtain the best quality pomegranate yogurt with the higher antioxidant activities. Raw juices, dessert yogurt and normal yogurt were mixed with 13 percent and 20 percent pomegranate arils and juices, and normal yogurt was mixed with 6 percent and 13 percent pomegranate arils, then their antioxidant activity was followed during eighteen days. The pomegranate juice and pomegranate yogurt extracts were evaluated for their total phenol content (TPC) and antioxidant activity using DPPHo, luminal-induced chemiluminescence and FRAP assays. It was observed that the antioxidant activities of both samples were higher than the control samples prepared from only yogurt. The addition of pomegranate arils and juice to the dessert yogurt has similar results and the use of the 13 percent pomegranate arils and juices is more suitable. The antioxidant activity of pomegranate dessert yogurt was significantly lower than the pomegranate juice antioxidant activities. The evolution of the total phenol content and antioxidant activity was polynomial with the highest value on the sixth and twelfth days. The pomegranate arils in yogurt present significant differences between the two percentages tried (6 percent and 13 percent), with higher total phenol content and antioxidant activity for the 13 percent samples.
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