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اثر مقایسه‌ای عصاره‌آبی ریشه‌جغجغه و لوتئولین بر فعالیت ضد‌اکسیدانی و قابلیت زنده‌مانی باکتری‌های آغازگر‌ماست

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.

چکیده

گیاه جغجغه با نام علمی Prosopis farcta  از تیرۀ ‌فرعی گل ابریشم است که به‌دلیل اثرهای سلامتی‌بخش این گیاه و کاربرد آن در پیش‌گیری از بیماری‌های مزمن می‌توان از آن به‌عنوان افزودنی‌طبیعی و ایمن در موادغذایی استفاده کرد. ترکیب اصلی و مادۀ مؤثر ریشۀ این گیاه، لوتئولین نام دارد که یک فلاوونوئید است. هدف از این پژوهش، تعیین ویژگی‌های ضداکسیدانی و کیفی نمونه‌های ماست قالبی حاوی عصارۀ ‌آبی ریشۀ گیاه‌ جغجغه (T1= 0.01; T2=0.03; T3=0.05 درصد حجمی/حجمی) و لوتئولین (T4= 0.005; T5=0.01 درصد حجمی/حجمی) و شاهد (T6=بدون عصارۀ ‌آبی ریشۀ گیاه‌جغجغه و لوتئولین) نگهداری شده در دمای 4 درجه سلسیوس به‌مدت 15 روز است. بعد از ذخیره‌سازی، تعداد باکتری‌های آغازگر در نمونه‌های ماست حاوی عصارۀ ‌آبی ریشۀ گیاه‌جغجغه بیشتر بود تا در نمونه‌های ماست حاوی لوتئولین و شاهد (p<0.05). فعالیت مهار رادیکال DPPH با افزایش مقدار عصارۀ ‌آبی ریشۀ گیاه جغجغه و محلول لوتئولین افزایش یافت (p<0.05). در ارزیابی حسی، T1 بالاترین امتیاز پذیرش حسی (بعد از شاهد) را میان گروه‌های آزمایشی کسب کرد. نتایج این مطالعه تأیید می‌کند که عصارۀ ‌آبی ریشۀ گیاه ‌جغجغه می‌تواند برای بهبود ظرفیت ضداکسیدانی ماست قالبی استفاده شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt

نویسندگان [English]

  • Maryam Kohzadiyan
  • Vajiheh Fadaei-Noghani

Department of Food Science &amp; Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

چکیده [English]

Prosopis farcta is a kind of subaltern silk flowers that due to its healthful effects and its use in the prevention of chronic diseases, this plant can be used as a natural and safe food additive. Main component and major constituent of this plant root is luteolin which is a flavonoid. The objective of this research was to determine the antioxidant and quality characteristics of set-yogurt samples containing aquatic extract of prosopis farcta root (T1: 0.01, T2: 0.03 and T3: 0.05%v/v) and luteolin (T4: 0.005 and T5: 0.01%v/v) stored at 4°С for 15 days. After storage, the starter bacteria count in yogur samples containing aquatic extract of prosopis farcta root was more than that in yogur samples containing luteolin and control (p< 0.01). DPPH radical scavenging activity increased upon increasing the content of the aquatic extract of prosopis farcta root and lutelin. In sensory evaluations, T1 gave the highest overall acceptability score (after control) among the experimental groups. The results of this study thereby demonstrate that aquatic extract of prosopis farcta root can be used to improve the antioxidant capacity of set-yogurt.

کلیدواژه‌ها [English]

  • antioxidant activity
  • luteolin
  • Prosopis farcta root
  • yogurt

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Cho, W. Y., Kim, D. H., Lee, H. J., Yeon, S. J. and Lee, C H. 2020. Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA – Journal of Food. 18 (1): 43-50.

Cinbas, A. and Yazici, F. 2008. Effect of the addition of bluberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology. 46(4): 434-441.

Cossu, M., Juliano, C., Pisu, R. and Alammani, M.C. 2008. Effects of supplementation with vegetable extracts on physicochemical antioxidant and microbiological properties of yogurts. VWR International S.R.I, 30, 699-717.

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Hertog, M. G., Feskens, E. J., Hollman, P. C., Katan, M. B. and Kromhout, D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. The Lancet, 342, 1007-1011.

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مراجع
Al. Otaibi, El. and Demerdash, H. 2008. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils. African Journal of Microbiology Research. 2(7): 156-161.
Alenisan, M. A., Alqattan, H. A., Tolbah, L. S. and Shori, A. B. 2017. Antioxidant properties of dairy products fortified with natural additives: A review. Journal of the Association of Arab Universities for Basic and Applied Sciences, 24, 101-106.
Amal, B. and Shori, B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yoghurt made from cow and camel. Journal of Taibab University for Science 27, 114-121.
Arai, Y., Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R. and Kinae, N. 2000. Dietary intakes of flavonols, flavones and isoflavones by Japanese women and the inverse correlation between quercetin intake and plasma LDL cholesterol concentration. Journal of Nutrition 103(9): 2243-50.
Arts, M., Haenen, G., Wilms, L., Beetstra, S., Heijne, C., Voss, H. and Bast, A. 2002. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity. Journal of Agricultural and Food Chemistry. 50(5): 1184–1187.
Asadolahi, K., Abbasi, N. and Afshar, N. 2010. Investigation of the effects of Prosopis farcta plant extract on rat's aorta. Journal of Medicinal Plants Research. 4(2): 142-147.
Bae, E. A., Han M. J., Lee, M. and Kim, D. H. 2000. In vitro inhibitory effect of some flavonoids on rotavirus infectivity. Biological and Pharmaceutical Bulletin. 23(9): 1122-1126.
Bakirci, I. and Kavaz, A. 2008. An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology. 61 (3): 270-276.
Bano, P., Abdullah, M., Nadeem, M. and Babar, M. E. (2011). Preparation of functional yoghurt from sheep and goat milk blends. Pakistan Journal of Agricultural Sciences, 48 (3), 211-215.
Bchir, B., Bouaziz, M. A., Blecker, C. and Attia, H. 2019. Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.). Journal of Texture Studies. 51(3):475-487.
Ben Lajnef, H., Mejri, H., Feriani, A., Khemiri, SH., Saadaoui, E.,·Nasri, N. and·Tlili, N. 2015. Prosopis farcta Seeds: Potential Source of Protein and Unsaturated Fatty Acids? Journal of the American Oil Chemists' Society. 92(7): 1043-1050
Cho, W. Y., Kim, D. H., Lee, H. J., Yeon, S. J. and Lee, C H. 2020. Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA – Journal of Food. 18 (1): 43-50.
Cinbas, A. and Yazici, F. 2008. Effect of the addition of bluberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology. 46(4): 434-441.
Cossu, M., Juliano, C., Pisu, R. and Alammani, M.C. 2008. Effects of supplementation with vegetable extracts on physicochemical antioxidant and microbiological properties of yogurts. VWR International S.R.I, 30, 699-717.
Farboodniay-Jahromi, M. A., Etemadfard, H. and Zebarjad, Z. 2018. Antimicrobial and Antioxidant Characteristics of Volatile Components and Ethanolic Fruit Extract of Prosopis farcta (Bank & Soland.). Trends in Pharmaceutical Sciences. 4 (3): 177-186.
Fennema, O. R. 1996. Food Chemistry. Marcrel Dekker Inc. New Yourk.
Felker, P., Takeokat, G. and Dao L. 2013. Pod Mesocarp Flour of North and South American Species of Leguminous Tree Prosopis (Mesquite): Composition and Food Applications. Food Reviews International. 29(1): 49–66.
Gulalp, B. and Karcioglu, O. 2008. The first report of Prosopis farcta ingestion in children. International Journal of Clinical Practice. 62 (5): 829-830.
Harzallah-Skhiri F., Jannet H., Hammami S. and Mighri Z. 2006. Variation of volatile compounds in two Prosopis farcta Eig. Fabales, Fabaceae=leguminosae populations. Flavour and Fragrance Journal. 21(3): 484-487.
Helal, A. and Tagliazucchi, D. 2018. Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. LWT-Food Science and Technology, 89, 164-170.
Hertog, M. G., Feskens, E. J., Hollman, P. C., Katan, M. B. and Kromhout, D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. The Lancet, 342, 1007-1011.
Heydari, M., Sarir, H., Ghiasi, S. E. and Farhangfar, H. 2018. Effects of Prosopis farcta fruit hydroalcoholic extract on serum concentrations of glucose and lipids in insulin resistance model of rats. Zahedan Journal of Research in Medical Sciences, 20 (1): e13498.
ISIRI. 2006. ISIRI 2852. Milk and Milk products. Determination of pH and acidity. ISIRI. Karaj, Iran. (In Persian).
ISIRI. 2005. ISIRI 7714. Standard of Yogurt –Enumeration of characteristic microorganisms – Colony count technique at 37-degree C. ISIRI. Karaj, Iran. (In Persian)
Jeong, C. H., Ryu, H., Zhang, T., Lee, C.H., Seo, H.G. and Han, S.G. 2018. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Science and Biotechnology. 27 (5): 1419-1427.
Jozve-Zargarabadi, E., Fadaei-Noghani, V. and Fallah Huseini, H. 2020. Viability of starter bacteria and anti-Oxidative activity of a functional yogurt containing silybum marianum seed extract. Applied Food Biotechnoogyl. 7(3): 135-142.
Kamali, S. H., Esmaeilzadeh Bahabadi, S., Miri, H. R., Hajinezhad, M. and Dahmarde, F. (2014). The Effect of Hydroalcoholic leaf Extract of Prosopis farcta on Blood Glucose in Diabetic Rats. Scientific Quarterly of Torbat Heydariyeh University of Medical Sciences. 2 (2): 14-19. (In Persian)
Kim, D. H., Cho, W. Y., Yeon, S. J., Choi, S. H. and Lee, C. H. 2019. Effects of Lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yogurt during refrigerated storage. Korean Journal for Food Science of Animal Resources. 39 (5): 792-803.
Korkina, L. G. and Afansasev, I. B. 1997. Antioxidant and chelating properties of flavonoids. Advances in Pharmacology. 38, 151-156.
Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E. and Ocloo, F.C.K. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of Food Science and Technology. 52(9): 5858–5865.
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تحقیقات مهندسی صنایع غذایی
دوره 20، شماره 1 - شماره پیاپی 70
بهار و تابستان
شهریور 1400
صفحه 123-140
فایل ها
هم رسانی
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