| Autor: |
Ydjedd, Siham, Chaalal, Makhlouf, Bahri, Siham, Mokadem, Souha, Radji, Hadjer |
| Předmět: |
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| Zdroj: |
Journal of Agroalimentary Processes & Technologies; 2021, Vol. 27 Issue 2, p140-150, 11p |
| Abstrakt: |
The objective of the present study was to evaluate the antioxidant and α-amylase inhibition activities of four betalain extracts of red and yellow prickly pear varieties and essay incorporate in yoghurt as a natural colorant. A highest betacyanins and indicaxanthins contents were obtained with the aqueous extracts of red and yellow varieties. The methanolic extract of red variety showed a strong ferric reducing power, likewise, the aqueous extract of yellow variety revealed an important free radical scavenging activity. Furthermore, a highest α-amylase inhibition activity was obtained with the aqueous and methanolic extracts of the yellow and red varieties, respectively. A positive correlation was observed between the betalains contents and the antioxidant, and the α-amylase inhibition activities of two varieties extracts. The free radical scavenging activity of enriched natural yoghurt was decreased significantly after 28 days of storage. However, a slight changes in physicochemical analysis of yoghurt enriched compared with control samples. The betalain enriched yoghurt can substitute a synthetic (industrial) colorants. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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