Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract
| Autor: | Imène Ammar, Hamadi Attia, Hager Ghribi, Manel Masmoudi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
biology 030309 nutrition & dietetics Chemistry DPPH Extraction (chemistry) Decoction Catechin 04 agricultural and veterinary sciences Quinic acid biology.organism_classification 040401 food science Biochemistry 03 medical and health sciences chemistry.chemical_compound Ingredient 0404 agricultural biotechnology Food science Scavenging Food Science Arbutus unedo |
| Zdroj: | Food Bioscience. 35:100579 |
| ISSN: | 2212-4292 |
| Popis: | Arbutus unedo L. fruit is known for its high phenolic content, dietary fibers, and antioxidant capacity. This study evaluated the effect of adding A. unedo fruit extract obtained using a water decoction on the physicochemical, DPPH-scavenging activity, textural and sensory properties of a soft “Sardaigne” cheese. Total phenolic content recovered using aqueous extraction was 23.4 mg GAE/g extract. The characterization of the extract using LC-MS showed that quinic acid and catechin were the main phenolic compounds. The scavenging activity of the fruit extract was evaluated using the DPPH radical scavenging assay. The IC50 value was ~0.31 mg/ml. The cheese, fortified with A. unedo extract, showed an increase in crude protein and firmness. Incorporation of the extract at 0.3 g/l increased the cheese yield, improved its DPPH scavenging activity after 5 days of storage and did not alter its color and sensory properties. These results suggested that addition of A. unedo extract to soft cheese at 0.3 g/l might be a functional ingredient with potential health benefits and good properties. |
| Databáze: | OpenAIRE |
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