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

IF 1 Q4 CHEMISTRY, MULTIDISCIPLINARY

Ovidius University Annals of Chemistry Pub Date : 2021-01-01 DOI:10.2478/auoc-2021-0001

Ö. Okur

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引用次数: 3

Abstract

Abstract This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

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添加黑孜然蜂蜜的酸奶抗氧化活性及总酚含量测定

摘要本研究旨在揭示添加黑孜然(Nigella sativa L.)蜂蜜的酸奶的抗氧化活性和酚类成分。因此，本研究旨在利用黑孜然蜂蜜制作具有较高总酚含量和抗氧化活性的健康食品。研究了不同黑孜然蜂蜜添加量(0、2.5%、5%、10%、15%)对酸奶抗氧化活性和总酚含量的影响。抗氧化活性在14.33 ~ 17.41 mM TE之间。总酚类化合物在202.50 ~ 1415.00 mg GAE/kg之间。黑孜然蜂蜜酸奶与对照酸奶贮藏期间酚类物质含量存在显著差异(p < 0.05)。研究结果表明，强化率的提高提高了黑孜然蜂蜜酸奶的总酚特性和抗氧化活性。值得注意的是，这些结果表明，黑孜然蜂蜜酸奶含有高水平的多酚，可以作为生物活性成分食用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ovidius University Annals of Chemistry CHEMISTRY, MULTIDISCIPLINARY-

自引率

11.10%

发文量

审稿时长

5 weeks