Green tea yogurt: major phenolic compounds and microbial growth
The purpose of this study was to evaluate fermentation of milk in the presence of green tea ( Camellia sinensis ) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in...
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| Veröffentlicht in: | Journal of food science and technology 2015-07, Vol.52 (7), p.4652-4660 |
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| creator | Amirdivani, Shabboo Baba, Ahmad Salihin Hj |
| description | The purpose of this study was to evaluate fermentation of milk in the presence of green tea (
Camellia sinensis
) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (
p
|
| doi_str_mv | 10.1007/s13197-014-1670-6 |
| format | Article |
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Camellia sinensis
) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (
p
< 0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY.
Streptococcus thermophillus
and
Lactobacillus spp.
were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1670-6</identifier><identifier>PMID: 26139940</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>air drying ; antioxidant activity ; Antioxidants ; Bacteria ; biphenyl ; Camellia sinensis ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Fermentation ; Food ; Food Science ; Free radicals ; Functional foods & nutraceuticals ; functional properties ; Green tea ; lactic acid bacteria ; Lactobacillus ; microbial growth ; Milk ; Nutrition ; Oxidative stress ; Pasteurization ; phenolic compounds ; Phenols ; Probiotics ; Short Communication ; starter cultures ; Streptococcus ; Studies ; Tea ; Yogurt</subject><ispartof>Journal of food science and technology, 2015-07, Vol.52 (7), p.4652-4660</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c643t-4317e78e3d3e4b596dc6fe01571da1a73f3a073a981201e68447a65c9d23870b3</citedby><cites>FETCH-LOGICAL-c643t-4317e78e3d3e4b596dc6fe01571da1a73f3a073a981201e68447a65c9d23870b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486576/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486576/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26139940$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Amirdivani, Shabboo</creatorcontrib><creatorcontrib>Baba, Ahmad Salihin Hj</creatorcontrib><title>Green tea yogurt: major phenolic compounds and microbial growth</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The purpose of this study was to evaluate fermentation of milk in the presence of green tea (
Camellia sinensis
) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (
p
< 0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY.
Streptococcus thermophillus
and
Lactobacillus spp.
were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.</description><subject>air drying</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Bacteria</subject><subject>biphenyl</subject><subject>Camellia sinensis</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Functional foods & nutraceuticals</subject><subject>functional properties</subject><subject>Green tea</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>microbial growth</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Oxidative stress</subject><subject>Pasteurization</subject><subject>phenolic compounds</subject><subject>Phenols</subject><subject>Probiotics</subject><subject>Short Communication</subject><subject>starter cultures</subject><subject>Streptococcus</subject><subject>Studies</subject><subject>Tea</subject><subject>Yogurt</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkV9rFDEUxYMobVn7AfoiA33xZfTe_J340CJFq1DwRZ9Ddubu7iwzyZrMVPrtzbK1tIViXhK4v5ycnMPYGcIHBDAfMwq0pgaUNWoDtX7FTsAaVTcS-OtyBs5rRKWO2WnOWyhLcNNwOGLHXKOwVsIJu7xORKGayFd3cT2n6VM1-m1M1W5DIQ59W7Vx3MU5dLnyoavGvk1x2fuhWqf4Z9q8ZW9Wfsh0er8v2K-vX35efatvflx_v_p8U7daiqmWAg2ZhkQnSC6V1V2rVwSoDHYevREr4cEIbxvkgKQbKY3XqrUdF42BpViwi4Publ6O1LUUpuQHt0v96NOdi753Tyeh37h1vHVSNloZXQTe3wuk-HumPLmxzy0Ngw8U5-x4yYcLrkD9F0VthUEuiuEFO3-GbuOcQkliT3EurDSyUHigSnY5J1o9-EZw-zLdoUxXynT7Mt3e77vHH3648a-6AvADkMsorCk9evpF1b957ags</recordid><startdate>20150701</startdate><enddate>20150701</enddate><creator>Amirdivani, Shabboo</creator><creator>Baba, Ahmad Salihin Hj</creator><general>Springer 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tea yogurt: major phenolic compounds and microbial growth</title><author>Amirdivani, Shabboo ; Baba, Ahmad Salihin Hj</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c643t-4317e78e3d3e4b596dc6fe01571da1a73f3a073a981201e68447a65c9d23870b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>air drying</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Bacteria</topic><topic>biphenyl</topic><topic>Camellia sinensis</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Functional foods & nutraceuticals</topic><topic>functional properties</topic><topic>Green tea</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>microbial growth</topic><topic>Milk</topic><topic>Nutrition</topic><topic>Oxidative stress</topic><topic>Pasteurization</topic><topic>phenolic compounds</topic><topic>Phenols</topic><topic>Probiotics</topic><topic>Short Communication</topic><topic>starter cultures</topic><topic>Streptococcus</topic><topic>Studies</topic><topic>Tea</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amirdivani, Shabboo</creatorcontrib><creatorcontrib>Baba, Ahmad Salihin Hj</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research 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technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amirdivani, Shabboo</au><au>Baba, Ahmad Salihin Hj</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Green tea yogurt: major phenolic compounds and microbial growth</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-07-01</date><risdate>2015</risdate><volume>52</volume><issue>7</issue><spage>4652</spage><epage>4660</epage><pages>4652-4660</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The purpose of this study was to evaluate fermentation of milk in the presence of green tea (
Camellia sinensis
) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow’s milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (
p
< 0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY.
Streptococcus thermophillus
and
Lactobacillus spp.
were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26139940</pmid><doi>10.1007/s13197-014-1670-6</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2015-07, Vol.52 (7), p.4652-4660 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4486576 |
| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | air drying antioxidant activity Antioxidants Bacteria biphenyl Camellia sinensis Chemistry Chemistry and Materials Science Chemistry/Food Science Fermentation Food Food Science Free radicals Functional foods & nutraceuticals functional properties Green tea lactic acid bacteria Lactobacillus microbial growth Milk Nutrition Oxidative stress Pasteurization phenolic compounds Phenols Probiotics Short Communication starter cultures Streptococcus Studies Tea Yogurt |
| title | Green tea yogurt: major phenolic compounds and microbial growth |
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