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

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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.

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Funding

This research was funded from Ege University Scientific Research Projects Coordination with 2015-ZRF-17 Project Number.

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Dairy Technology, Aydin Adnan Menderes University, Koçarli, Aydin, Turkey

    Ecem Akan

  2. Faculty of Agriculture, Department of Dairy Technology, Ege University, Bornova, Izmir, Turkey

    Oktay Yerlikaya & Ozer Kinik

  3. Technology Laboratory, Aegean Agricultural Research Institute, Menemen, Izmir, Turkey

    Ozge Yildiz Bayram

Authors
  1. Ecem Akan
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  2. Oktay Yerlikaya
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  3. Ozge Yildiz Bayram
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  4. Ozer Kinik
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Contributions

The design of study was done by Ozer Kinik. The analysis and interpretation of data were performed by Ecem Akan, Oktay Yerlikaya, and Ozge Yildiz Bayram, The manuscript was drafted by Ecem Akan. All authors read and approved the final manuscript.

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Correspondence to Ecem Akan.

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Akan, E., Yerlikaya, O., Bayram, O.Y. et al. The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt. J Food Sci Technol 59, 3359–3366 (2022). https://doi.org/10.1007/s13197-021-05319-7

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  • DOI: https://doi.org/10.1007/s13197-021-05319-7

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