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.

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Food Processing and Preservation Journal
Volume 15, Issue 4
January 2024
Pages 1-20

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