Have a personal or library account? Click to login
Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey Cover

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

Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 1 (January 2021)
By: Özge Duygu Okur  
Open Access
|Jan 2021

References

  1. [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 ScholarBack to article
  2. [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 ScholarBack to article
  3. [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 ScholarBack to article
  4. [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 ScholarBack to article
  5. [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 ScholarBack to article
  6. [6]. V. Lagrange, D. Ropa, C. Mupoperi, US food industry is ‘sweet’ on honey, American Bee Journal 131 (1991) 447–458.
    Search in Google ScholarBack to article
  7. [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 ScholarBack to article
  8. [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 ScholarBack to article
  9. [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 ScholarBack to article
  10. [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 ScholarBack to article
  11. [11]. A.Y. Tamime, R.K. Robinson, Yoghurt Science and Technology, p. 605, 2nd Edn., UK: Woodhead Publishing Limited (2000).
    Search in Google ScholarBack to article
  12. [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 ScholarBack to article
  13. [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 ScholarBack to article
  14. [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 ScholarBack to article
  15. [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 ScholarBack to article
  16. [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 ScholarBack to article
  17. [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 ScholarBack to article
  18. [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 ScholarBack to article
  19. [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 ScholarBack to article
  20. [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 ScholarBack to article
  21. [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 ScholarBack to article
  22. [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 ScholarBack to article
  23. [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 ScholarBack to article
  24. [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 ScholarBack to article
  25. [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 ScholarBack to article
  26. [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 ScholarBack to article
  27. [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 ScholarBack to article
  28. [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 ScholarBack to article
  29. [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 ScholarBack to article
  30. [30]. SPSS Statistics Student Version 16.0. SPSS Inc., (2007) Chicago, IL.
    Search in Google ScholarBack to article
  31. [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 ScholarBack to article
  32. [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 ScholarBack to article
  33. [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 ScholarBack to article
  34. [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 ScholarBack to article
  35. [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 ScholarBack to article
  36. [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 ScholarBack to article
  37. [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 ScholarBack to article
  38. [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 ScholarBack to article
  39. [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 ScholarBack to article
  40. [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 ScholarBack to article
  41. [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 ScholarBack to article
  42. [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 ScholarBack to article
DOI: https://doi.org/10.2478/auoc-2021-0001 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
Journal RSS Feed
Language: English
Page range: 1 - 5
Submitted on: Jul 17, 2020
Accepted on: Jan 14, 2021
Published on: Jan 29, 2021
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
black cumin honey,
yogurt,
antioxidant activity,
total phenolic content
Related subjects:
Chemistry,
Chemistry, other

© 2021 Özge Duygu Okur, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 32 (2021): Issue 1 (January 2021)Next article