Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period

Document Type : Complete scientific research article

Authors

1 Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

2 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Abstract

Background and Objectives: In the past few years, there has been growing interest in studying a wide variety of functional foods that provide health benefits beyond their nutritional substances. Yogurt is a source of bioactive peptides which are developed throughout the process of fermentation, but in general, it has limited antioxidant activity. Bell pepper (Capsicum annuum L.) is a notable crop, not only because of its economic importance but also for its beneficial health effects, mainly due to its antioxidant compounds. Therefore, the current study aimed to evaluate the effect of the addition of concentrated bell pepper extract (CBPE) on the antioxidant compounds of set yogurt.
Materials & Methods: Bell peppers with yellow, orange, or red colors were purchased from the local market. After cleaning, washing, drying, blending, and straining bell peppers through a couple of layers of cheesecloth, the extracted juices were concentrated by a rotary evaporator at 65 ◦C till 30% T.S. The prepared CBPEs were made and used in formulation on the day of yogurt production. For making yogurt, 5% (V/V) of CBPE with different colors were substituted with the milk used for yogurt production. In this study, the effect of the addition of CBPE on the amounts of total phenols, vitamin C, and antioxidant capacity (based on DPPH and ABTS) of set yogurt was evaluated during 21 days of storage at the refrigerator.
Results: Results showed that yogurt samples having CBPE had significantly higher total phenolic, DPPH radical scavenging activity, and vitamin C content as compared to control (without CBPE). Among fortified samples, yogurt having orange CBPE had higher antioxidant compounds as compared to other samples, i.e. samples having yellow and red CBPE. The amount of total phenolic compounds in control and yogurt samples containing orange, yellow and red CBPE were determined as 129.56, 534.78, 399.22 and 423.78 µg/g, respectively. In the DPPH radical scavenging activity assay, the results showed significant differences (p<0.01) between fortified samples, while based on ABTS method, no differences were found (p>0.05). The amount of vitamin C in control (68.47 µg/100g) was also significantly (p<0.01) lower than yogurt samples containing orange (2427.56 µg/100g), yellow (1530.33 µg/100g) and red CBPE (2081.22 µg/100g).
Conclusion: Results showed that incorporation of 5% bell pepper extract particularly orange CBPE in yogurt production notably inhanced total phenolic compounds, antioxidant activity and vitamin C content. Therefore, consumption of this fortified yogurt may afford a substantial amount of the antioxidants required to boost the immune system and to prevent diseases and disorders.

Keywords

Main Subjects


  1. Jooyandeh, H. 2022. Application of enzymes in dairy products. 1st, Khuzestan Agricultural Sciences and Natural Resources University Press. Pp: 43-185. (In Persian)
  2. Wajs, J., Brodziak, A., and Król, J. 2023. Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods. 12(6):1275.
  3. Jooyandeh, H., Momenzadeh, S., Alizadeh Behbahani, B., and Barzegar, H. 2022. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of symbiotic stirred yogurt. Journal of Food Science and Technology.60: 1136–1143.
  4. Jooyandeh, H., Ghasemi, A., Hojjati, M., and Nasehi, B. 2020. Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese. Journal of Food Science and Technology. 17(99): 1-13. (In Persian)
  5. Zarali, M., Hojati, M., Tahmoozi Dideh Ban, S., and Jooyandeh, H. 2016. Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh. Iranian Journal of Biosystems Engineering. 46(3): 327-337. (In Persian)
  6. Heydari, S., Jooyandeh, H., Alizadeh Behbahani, B., and Noshad, M. 2020. The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food Science and Nutrition. 8: 6497-6512.
  7. Kouravand, F., Jooyandeh, H., Barzegar, H., and Hojjati, M. 2018. Characterization of cross‐linked whey protein isolate‐based films containing Satureja khuzistanica Jamzad essential oil. Journal of Food processing and preservation. 42(3): e13557, 1-10.
  8. Jooyandeh, H., Noshad, M., and Khamirian, R.A. 2018. Modeling of ultrasound-assisted extraction, characterization and in vitro pharmacological potential of polysaccharides from Vaccinium arctostaphylos International Journal of Biological Macromolecules. 107 (part A): 938-948.
  9. Jooyandeh, H., Goudarzi, M., Rostamabadi, H., and Hojjati, M. 2017. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low- fat Iranian White cheese. Food Science and Nutrition. 5: 669-677.
  10. Di Cagno, R., Coda, R., De Angelis, M., and Gobbetti, M. 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology. 33: 1-10.
  11. Kantar, M.B., Anderson, J.E., Lucht, S.A., Mercer, K., Bernau, V., Case, K.A., et al. 2016. Vitamin variation in Capsicum provides opportunities to improve nutritional value of human diets. PLoS One. 11: e0161464.
  12. Hassan, N.M., Yusof, N.A., Yahaya, A.F., Rozali, N.N.M., and Othman, R. 2019. Carotenoids of Capsicum fruits: Pigment profile and health-promoting functional attributes. Antioxidants. 8: 469.
  13. Kim, J.S., An, C.G., Park, J.S., Lim, Y.P., and Kim, S. 2016. Carotenoid profiling from 27 types of paprika (Capsicum annuum ) with different colors, shape, and cultivation methods. Food Chemistry. 201: 64-71.
  14. Raikos, V., Ni, H., Hayes, H., and Ranawana, V. 2019. Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage. Beverages. 5(1): 1-9.
  15. Ghasemnezhad, M., Sherafati, M., and Payvast, G.A. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of Functional Foods. 3: 44–49.
  16. Arslan, D., and Özcan, M.M. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing. 89: 504–513.
  17. Yazdizadeh Shotorbani, N., Jamei, R., and Heidari, R. Antioxidant activities of two sweet pepper Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment. Avicenna Journal of Phytomedicine. 3: 25–34.
  18. Thuphairo, K., Sornchan, P., and Suttisansanee, U. 2019. Bioactive compounds, antioxidant activity and inhibition of key enzymes relevant to Alzheimer’s disease from sweet pepper (Capsicum annuum) extracts. Preventive Nutrition and Food Science. 24: 327–337.
  19. Zhuang Y, Chen L, Sun L, and Cao J. 2012. Bioactive characteristics and antioxidant activities of nine peppers. Journal of Functional Foods. 4: 331–338.
  20. Macho A, Lucena C, Sancho R, Daddario N, Minassi A, et al. 2003. Non-pungent capsaicinoids from sweet pepper. European Journal of Nutrition. 42(1): 2–9.
  21. Yademellat M, Jooyandeh H, and Hojjati M. 2018. Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums. Journal Food Science and Technology (Iran). 14(72): 313-326. (In Persian)
  22. Marinova D, Ribarov F, and Atanassova M. 2005. Total phenolics and total flavonoids in Bolgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy. 40(3): 255-260.
  23. Hong H, Son YJ, Kwon SH, and Kim SK. 2020. Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors. Food Science of Animal Resources. 40(4): 613-627.
  24. Dehghan, N., Barzegar, H., Mehrnia, M.A., and Jooyandeh, H. Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil. Innovative Food Technologies. 5(3): 499-507. (In Persian)
  25. Institute of Standards and Industrial Research of Iran, ISIRI. 1988. Milk and Milk products– Determination of ascorbic acid (Vitamin C) in infant milk. No. 2850. 1st revision, Karaj. (In Persian)
  26. Castro-Concha, L.A., Tuyub-Che, J., Moo-Mukul, A., Vazquez-Flota, F.A., and Miranda-Ham, M.L. 2014. Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions of Capsicum chinense (Habanero Pepper) at Different Stages of Ripening. The Scientific World Journal. ID 809073: 1-5.
  27. Khalifa, S.A., and Gomaa, A.M. 2021. Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage. Journal of Food and Dairy Science. 12(3): 49-58.
  28. Demirkol, M., and Tarakci, Z. 2018. Effect of grape (Vitis labrusca) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT- Food Science and Technology. 97: 770-777.
  29. Kennas A, Amellal-Chibane H, Kessal F, and Halladj F. Effect of pomegranate peel and honey fortification on physicochemical, physical, microbiological and antioxidant properties of yoghurt powder. Journal of the Saudi Society of Agricultural Sciences. 19(1): 99-108.
  30. Piljac-Žegarac J, Valek L, Martinez S, and Belšˇcak A. 2009. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry. 113: 394–400.
  31. Premalatha, M., Amal, B.S., and Ahmad, S.B. 2016. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life. 8: 1–8.
  32. Korhonen, H. Milk derived bioactive peptides: From science to applications. Journal of Functional Foods. 1: 177–187.
  33. Cilla, A., Perales, S., Lagarda, M.J., Barberá, R., Clemente, G., and Farré, R. Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages. Journal of Food Composition and Analysis. 2: 87–94.
  34. González-Larena, M., Cilla, A., and García-Llatas, G. Barberá R, and Jesús Lagarda M. Plant Sterols and Antioxidant Parameters in Enriched Beverages: Storage Stability. Journal of Agricultural and Food Chemistry. 60: 4725–4734.
  35. Oliveira, A., Alexandre, E.M.C., Coelho, M., Lopes, C., and Almeida, D.P.F. 2015. Pintado, M. Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry. 171: 370–378.
  36. Khamirian, R.A., Jooyandeh, H., Hesari, J., and Barzegar, H. 2018. Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage. Iranian Food Science and Technology Research Journal. 13(5): 830-843. (In Persian)
  37. Tanod, W.A., Yanuhar, U., Maftuch, Wahyudi, D., and Risjani, Y. 2019. DPPH scavenging property of bioactives from soft corals origin Palu bay Central Sulawesi, Indonesia. IOP Conf Ser: Earth and Environmental Science. 236(1): 012121.
  38. Arimboor, R., Natarajan, R.B., Menon, K.R., Chandrasekhar, L.P., and Moorkoth, V. 2015. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability- a review. Journal of Food Science and Techology. 52: 1258-1271.
  39. Gômez-Garcia, M.R., and Ochoa-Alejo, N. 2013. Biochemistry and molecular biology of carotenoid biosynthesis in chili peppers (Capsicum spp). International Journal of Molecular Science. 14: 19025-19053.
  40. Rumengan, A.P., Mandiangan, E.S., Tanod, W.A., Paransa, D.S.J., Paruntu, C.P. and Mantiri, D.M.H. 2021. Identification of pigment profiles and antioxidant activity of Rhizophora mucronata mangrove leaves origin Lembeh, North Sulawesi, Indonesia. Biodiversitas. 22(7): 2805-2816.
  41. Kang, S.H., Yu, M.S., Kim, J.M., Park, S.K., Lee, Ch.H., Lee, H.G., and Kim, S.K. 2018. Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum Chungyang) Juice. Korean Journal for Food Science of Animal Resources. 38(3): 451-467.
  42. Chávez-Mendoza, C., Sanchez, E., Muñoz-Marquez, E., Sida-Arreola, J.P., and Flores-Cordova, M.A. 2015. Bioactive compounds and antioxidant activity in different grafted varieties of bell pepper. 4: 427–446.
  43. Guil-Guerrero, J.L., Martínez-Guirado, C., Del Mar Rebolloso-Fuentes, M., and Carrique-Pérez, A. 2006. Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties. European Food Researchand Technology. 224: 1–9.
  44. Navarro, J.M., Flores, P., Garrido, C., and Martinez, V. 2006. Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chemistry. 96: 66–73.
  45. Siddhuraju, P., and Becker, K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera ) leaves. Journal of Agricultural and Food Chemistry. 51: 2144–2155.
  46. Xiao, J., Mao, F., Yang, F., Zhao, Y., Zhang, C., and Yamamoto, K. 2011. Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects. Molecular Nutrition and Food Research. 55: 1637–1645.
  47. Ashwani K, and Dinesh K. 2016. Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus Journal of Food Science and Technology. 53: 667–675.
  48. Deepa, N., Kaur, C., Singh, B., and Kapoor, H.C. 2006. Antioxidant activity in some red sweet pepper cultivars. Journal of FoodComposition and Analysis. 19: 572-578.
  49. Ścibisz, I., Ziarno, M., and Mitek, M. 2019. Color stability of fruit yoghurt during storage. Journal of Food Science and Technology. 56: 1997-2009.
  50. Nerdy, N. 2018. Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum) by Titration Method. ALCHEMY Journal Penelitian Kimia. 14: 164-177.
  51. Bonczar, G., and Regula A. 2003. The influence of different amount of starter culture on the properties of yogurts obtained from ewe’s milk. Food Science and Technology. 6(2): 04.