Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

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dc.authorid0009-0008-4341-1543en_US
dc.authorid0000-0002-7921-4815en_US
dc.authorid0000-0002-7149-7427en_US
dc.authorid0000-0002-0505-3190en_US
dc.authorid0000-0002-4090-7227en_US
dc.contributor.authorGuemidi, Chafika
dc.contributor.authorAit Saada, Djamal
dc.contributor.authorAit Chabane, Ouiza
dc.contributor.authorElmastaş, Mahfuz
dc.contributor.authorErenler, Ramazan
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorTarhan, Abbas
dc.date.accessioned2024-04-22T08:41:48Z
dc.date.available2024-04-22T08:41:48Z
dc.date.issued2024en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractNew functional food products with health benefits are currently in high demand among health-conscious consumers. The present research aims to improve the func-tional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at dif-ferent doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which ros-marinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (p< .01) increased antioxidant capacity in yo-gurt by over 39.51%, even at a low dose of 2%, giving the product better protection against lipid peroxidation and preserving its physicochemical and sensory quality. At 4%, PHE increased significantly (p< .01) the content of omega-3 fatty acids, nota-bly alpha- linolenic acid, in fortified yogurt compared with the control, and reduced (p< .01) the ratio of omega-6/omega-3, which dropped from 5.21 to 4.11. It looks feasible to prepare a yogurt with health- giving properties by adding Mentha piperitahydroethanolic extract at a concentration of up to 4% as an alternative to synthetic antioxidants, which would also extend its shelf life.en_US
dc.identifier.citationGuemidi, C., Ait S. D., Ait C. O., Elmastaş, M., Erenler, R. ve diğerleri. (2024). Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage. Food Science and Nutrition, 12(4), 3007-3020.en_US
dc.identifier.doi10.1002/fsn3.3981
dc.identifier.endpage3020en_US
dc.identifier.issn2048-7177
dc.identifier.issue4en_US
dc.identifier.pmid38628225
dc.identifier.scopus2-s2.0-85183892327
dc.identifier.scopusqualityQ1
dc.identifier.startpage3007en_US
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.3981
dc.identifier.urihttps://hdl.handle.net/11468/13930
dc.identifier.volume12en_US
dc.identifier.wosWOS:001153745100001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.institutionauthorTarhan, Abbas
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofFood Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectFatty acidsen_US
dc.subjectMentha piperita L.en_US
dc.subjectPhenolic compoundsen_US
dc.subjectYogurten_US
dc.titleEnhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storageen_US
dc.titleEnhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
dc.typeArticleen_US

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