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KMID : 1011620230390020112
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 2 p.112 ~ p.120
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Physicochemical characteristics and antioxidant activity of yogurt supplemented with Artemisia argyi H.
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Kim Nan-Kyung
Lee Ah-Young
Kim Hyun-Young
Kim Ji-Hyun
Seo Weon-Taek
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Abstract
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Purpose: This study investigated the physicochemical characteristics and antioxidant activities of yogurt supplemented with different concentrations of Artemisia argyi H. (A. argyi).
Methods: Yogurt was prepared using powdered skim milk, oligosaccharides, and supplementations of varying concentrations of A. argyi (0~2%). Fermentation was achieved using a commercial starter for 18 hr at intervals of 6 hr.
Results: During fermentation, the pH of yogurt supplemented with A. argyi decreased from 4.43 to 4.46, with a corresponding increase in acidity. The number of viable cells in the supplemented yogurt was also determined to increased. Yogurt supplemented with 1% A. argyi at 18 hr fermentation had the highest lactic acid content (9.08 mg/g) compared to other concentrations of A. argyi. The total polyphenol and flavonoid contents of yogurt supplemented with A. argyi were also significantly increased in a dose-dependent manner. Furthermore, we also observed a dose-dependent increase in the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities of the supplemented yogurt.
Conclusion: These results indicate that yogurt supplementation with A. argyi is suitable for producing antioxidant-rich fermented milk products.
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KEYWORD
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antioxidant, Artemisia argyi H., free radical scavenging, fermentation, yogurt
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