Acceso abierto

Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey


Cite

[1]. A. Lourens-Hattingh, B.C. Viljoen, Yogurt as probiotic carrier food, International Dairy Journal 11 (2001) 1-17. https://doi.org/10.1016/S0958-6946(01)00036-X10.1016/S0958-6946(01)00036-X Search in Google Scholar

[2]. M.C. Mckinley, The nutrition and health benefits of yoghurt, International Journal of Dairy Technology 58 (2005) 1–12. https://doi.org/10.1111/j.1471-0307.2005.00180.x10.1111/j.1471-0307.2005.00180.x Search in Google Scholar

[3]. A. Savadogo, C.A.T. Ouattara, I.H.N. Basssole, S.A. Traoer, Bacteriocins and lactic acid bacteria- a minireview, African Journal of Biotechnology 5 (2006) 678–683. https://doi.org/10.4314/ajb.v5i9.42771 Search in Google Scholar

[4]. L. Chen, A. Mehta, M. Berenbaum, A.R. Zangerl, N.J. Engeseth, Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates, Journal of Agricultural and Food Chemistry 48 (2000) 4997–5000. https://doi.org/10.1021/jf000373j10.1021/jf000373j Search in Google Scholar

[5]. T.A.D.G. Machado, M.E.G.D. Oliveira, M.I.F. Campos, P.O.A.D. Assis, E.L.D. Souza, M.S. Madruga, M.T.B. Pacheco, M.M.E. Pintado, R.D.C.R.D.E. Queiroga, Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus, LWT-Food Science and Technology 80 (2017) 221-229. https://doi.org/10.1016/j.lwt.2017.02.01310.1016/j.lwt.2017.02.013 Search in Google Scholar

[6]. V. Lagrange, D. Ropa, C. Mupoperi, US food industry is ‘sweet’ on honey, American Bee Journal 131 (1991) 447–458. Search in Google Scholar

[7]. H. Chick, H.S. Shin, Z. Ustunol, Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey, Journal of Food Science 66 (2001) 478–481. https://doi.org/10.1111/j.1365-2621.2001.tb16134.x10.1111/j.1365-2621.2001.tb16134.x Search in Google Scholar

[8]. L. Varga, Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage, International Journal of Food Microbiology 108, (2006) 272–275. https://doi.org/10.1016/j.ijfoodmicro.2005.11.01410.1016/j.ijfoodmicro.2005.11.014 Search in Google Scholar

[9]. A.M. El-Baz, M.A. Zommara, Characteristics of carbonated stirred yoghurt-bifidum milk fortified with honey and vitamin C, Egyptian Journal of Dairy Science 35 (2007) 45–56. Search in Google Scholar

[10]. H.A. Abd El-Rahman, W.M. Salama, Preparation of yoghurt-like products with safflower as a substitution material, Egyptian Journal of Dairy Science 36 (2008) 39–44. Search in Google Scholar

[11]. A.Y. Tamime, R.K. Robinson, Yoghurt Science and Technology, p. 605, 2nd Edn., UK: Woodhead Publishing Limited (2000). Search in Google Scholar

[12]. R. Allia, S.N. Thakur Er, Studies on quality parameters of set yoghurt prepared by the addition of honey, International Journal of Scientific and Research Publications 2 (2012) 1-10. https://doi.org/10.13140/2.1.1272.8007 Search in Google Scholar

[13]. J. Bertoncelj, U. Doberšek, M. Jamnik, T. Golob, Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey, Food Chemistry 105 (2007) 822-828. https://doi.org/10.1016/j.foodchem.2007.01.06010.1016/j.foodchem.2007.01.060 Search in Google Scholar

[14]. R. Socha, L. Juszczak, S. Pıetrzyk, T. Fortuna, Antioxidant activity and phenolic composition of herb honeys, Food Chemistry 113 (2009) 568–574. https://doi.org/10.1016/j.foodchem.2008.08.02910.1016/j.foodchem.2008.08.029 Search in Google Scholar

[15]. L. Estevinho, A.P. Pereira, L. Moreira, L.G. Dias, E. Pereira, Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey, Food and Chemical Toxicology 46 (2008) 3774-3779. https://doi.org/10.1016/j.fct.2008.09.062.10.1016/j.fct.2008.09.062 Search in Google Scholar

[16]. M. Al-Mamary, A. Al-Meeri, M. Al-Habori, Antioxidant activities and total phenolics of different types of honey, Nutrition Research 22 (2002) 1041–1047. https://doi.org/10.1016/S0271-5317(02)00406-210.1016/S0271-5317(02)00406-2 Search in Google Scholar

[17]. G. Beretta, P. Granata, M. Ferrero, M. Orioli, R.M. Facino, Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics, Analytica Chimica Acta 533 (2005) 185–191. https://doi.org/10.1016/j.aca.2004.11.01010.1016/j.aca.2004.11.010 Search in Google Scholar

[18]. R.A. Perez, M.T. Iglesias, E. Pueyo, M. Gonzalez, C. De Lorenzo, Amino acid composition and antioxidant capacity of Spanish honeys, Journal of Agricultural and Food Chemistry 55 (2007) 360–365. https://doi.org/10.1021/jf062055b10.1021/jf062055b Search in Google Scholar

[19]. R.K. Kishore, A.S. Halim, M.S.N. Syazana, K.S.N. Sirajudeen, Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources, Nutrition Research 31 (2011) 322-325. https://doi.org/10.1016/j.nutres.2011.03.001.10.1016/j.nutres.2011.03.001 Search in Google Scholar

[20]. C.C. Chang, M.H. Yang, H.M. Wen, J.C. Chern, Estimation of total flavonoid content in propolis by two complementary colorimetric methods, Journal of Food and Drug Analysis 10 (2002) 178-182. Search in Google Scholar

[21]. M. Popova, V. Bankova, D. Butovska, V. Petkov, B.N. Damyanova, A.G. Sabatini, G.L. Marcazzan, S. Bogdanov, Validated methods for the quantification of biologically active constituents of poplar-type propolis, Phytochemical Analysis 15 (2004) 235-240. https://doi.org/10.1002/pca.77710.1002/pca.777 Search in Google Scholar

[22]. M.P. Popova, V.S. Bankova, S. Bogdanov, I. Tsvetkova, C. Naydenski, G.L. Marcazzan, A.G. Sabatini, Chemical characteristics of poplar type propolis of different geographic origin, Apidologie 38 (2007) 306-311. https://doi.org/10.1051/apido:200701310.1051/apido:2007013 Search in Google Scholar

[23]. B.W. Lebranc, O.K. Davis, S. Boue, A. Delucca, T. Deeby, Antioxidant activity of Sonoran Desert bee pollen, Food Chemistry 115 (2009) 1299-1305. https://doi.org/10.1016/j.foodchem.2009.01.05510.1016/j.foodchem.2009.01.055 Search in Google Scholar

[24]. B. Tylkowski, B. Trusheva, V. Bankova, M. Giamberini, G. Peev, A. Nikolova, Extraction of biologically active compounds from propolis and concentration of extract by nanofiltration, Journal of Membrane Science 348 (2010) 124-130. https://doi.org/10.1016/j.memsci.2009.10.04910.1016/j.memsci.2009.10.049 Search in Google Scholar

[25]. A. Meda, C.E. Lamien, M. Romito, J. Millogo, O.G. Nacoulma, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity, Food Chemistry 91 (2005) 571-577. https://doi.org/10.1016/j.foodchem.2004.10.00610.1016/j.foodchem.2004.10.006 Search in Google Scholar

[26]. M.C.T.C. Liberato, S.M. Morais, S.M.C. Siqueira, J.E.S.A. Menezes, D.N. Ramos, L.K.A. Machado, I.L. Magalhães, Phenolic Content and Antioxidant and Antiacetylcholinesterase Properties of Honeys from Different Floral Origins, Journal of Medicinal Food 14 (2011) 658-663. https://doi.org/10.1089/jmf.2010.0097.10.1089/jmf.2010.0097 Search in Google Scholar

[27]. A.M. Aljadi, M.Y. Kamaruddin, Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys, Food Chemistry 85 4 (2004) 513–518. https://doi.org/10.1016/S0308-8146(02)00596-410.1016/S0308-8146(02)00596-4 Search in Google Scholar

[28]. V.L. Singleton, J.A. Rossi, Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents, American Journal of Enology and Viticulture 16 (1965) 144-158. http://www.ajevonline.org/content/16/3/144.full.pdf+html Search in Google Scholar

[29]. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C.A. Rice-Evans, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine 26 (1999) 1231–1237. https://doi.org/10.1016/s0891-5849(98)00315-310.1016/S0891-5849(98)00315-3 Search in Google Scholar

[30]. SPSS Statistics Student Version 16.0. SPSS Inc., (2007) Chicago, IL. Search in Google Scholar

[31]. A. Papadopoulou, R.A. Frazier, Characterization of protein–polyphenol interactions, Trends in Food Science and Technology 15 (2004) 186–190. https://doi.org/10.1016/j.tifs.2003.09.01710.1016/j.tifs.2003.09.017 Search in Google Scholar

[32]. E. Mercan, N. Akın, Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt, International Journal of Dairy Technology 70 (2017) 245-252. https://doi.org/10.1111/1471-0307.1233210.1111/1471-0307.12332 Search in Google Scholar

[33]. A. Kennas, H. Amellal-Chibane, F. Kessal, F. Halladj, Effect of pomegranate peel and honey fortification on physicochemical, physical, microbiological and antioxidant properties of yoghurt powder, Journal of the Saudi Society of Agricultural Sciences 19 (2020) 99-108. https://doi.org/10.1016/j.jssas.2018.07.00110.1016/j.jssas.2018.07.001 Search in Google Scholar

[34]. J.E. O’connell, P.F. Fox, Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review, International Dairy Journal 11 (2001) 103–120. https://doi.org/10.1016/S0958-6946(01)00033-410.1016/S0958-6946(01)00033-4 Search in Google Scholar

[35]. V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventós, Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent, Methods in Enzymology 299 (1999) 152–178. https://doi.org/10.1016/S0076-6879(99)99017-110.1016/S0076-6879(99)99017-1 Search in Google Scholar

[36]. I. Jasicka-Misiak, A. Poliwoda, M. Derea, P. Kafarski, Phenolic compounds and abscisic acid as potential markers for the floral origin of two polish unifloral honeys, Food Chemistry 131 (2012) 1149-1156. https://doi.org/10.1016/j.foodchem.2011.09.08310.1016/j.foodchem.2011.09.083 Search in Google Scholar

[37]. S.V. Prigent, H. Gruppen, A.J. Visser, G.A. Van Koningsveld, G.A. De Jong, A.G. Voragen, Effects of non-covalent interactions with 5-O-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins, Journal of Agricultural and Food Chemistry 51 (2003) 5088–5095. https://doi.org/10.1021/jf021229w.10.1021/jf021229w12903974 Search in Google Scholar

[38]. A. Oliveira, E.M. Alexandre, M. Coelho, C. Lopes, D.P. Almeida, M. Pintado, Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins, Food Chemistry 171 (2015) 370–378. https://doi.org/10.1016/j.foodchem.2014.08.10710.1016/j.foodchem.2014.08.10725308682 Search in Google Scholar

[39]. J. Xiao, F. Mao, F. Yang, Y. Zhao, C. Zhang, K. Yamamoto, Interaction of dietary polyphenols with bovine milk proteins: Molecular structure– affinity relationship and influencing bioactivity aspects, Molecular Nutrition and Food Research 55 11 (2011) 1637–1645. https://doi.org/10.1002/mnfr.20110028010.1002/mnfr.20110028021805622 Search in Google Scholar

[40]. M.G. Ferruzzi, N. Bordenave, B.R. Hamaker, Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods, Physiology and Behavior 107 4 (2012) 591–597. https://doi.org/10.1016/j.physbeh.2012.02.02010.1016/j.physbeh.2012.02.02022387574 Search in Google Scholar

[41]. M. Bertolino, S. Belviso, B.D. Bello, D. Ghirardello, M. Giordano, L. Rolle, V. Gerbi, G. Zeppa, Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt, LWT-Food Science and Technology 63 (2015) 1145-1154. https://doi.org/10.1016/j.lwt.2015.03.11310.1016/j.lwt.2015.03.113 Search in Google Scholar

[42]. Ö.D. Okur, F.N. Dayıoğlu, M. Duman, P. Köten, Production of functional set type yogurt with the use of black cumin honey, The Journal of Food 44 (2019) 104-117. https://doi.org/10.15237/gida.GD1811610.15237/gida.GD18116 Search in Google Scholar

eISSN:
2286-038X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Chemistry, other