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Antioxidants 2013, 2(2), 62-76; doi:10.3390/antiox2020062
Article

Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis

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Received: 8 April 2013; in revised form: 29 May 2013 / Accepted: 6 June 2013 / Published: 18 June 2013
(This article belongs to the Special Issue Free Radicals)
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Abstract: The purpose of the inclusion of fruit (natural additives) in yogurt aims to increase its antioxidant activity and functionality. Herein, a comparative study of the antioxidant potential of yogurts with pieces of various fruits was performed, including yogurts with mention of antioxidant properties in the label. Free radicals scavenging activity, reducing power and inhibition of lipid peroxidation were evaluated by in vitro assays, as were the contents in antioxidants such as phenolics, flavonoids, sugars and tocopherols. After analyzing thirteen yogurts containing fruit pieces and a natural one (control), the most interesting were yogurts with pieces of berries (for phenolics, flavonoids and 2,2-dipheny-1-picrylhydrazyl (DPPH) scavenging activity), pineapple (for reducing power), blackberry (for β-carotene bleaching inhibition), blackberry “antioxidant” (for tocopherols) and cherry (for sugars). The mention of “antioxidant” in the label was relevant for tocopherols, sugars, DPPH scavenging activity and reducing power. No synergisms were observed in yogurts prepared with pieces of different fruits. Nevertheless, the addition of fruit pieces to yogurt was favorable for antioxidant content, increasing the protection of the consumer against diseases related to oxidative stress.
Keywords: yogurt; fruits; antioxidant activity; sugars; tocopherols yogurt; fruits; antioxidant activity; sugars; tocopherols
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Pereira, E.; Barros, L.; Ferreira, I.C.F.R. Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis. Antioxidants 2013, 2, 62-76.

AMA Style

Pereira E, Barros L, Ferreira ICFR. Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis. Antioxidants. 2013; 2(2):62-76.

Chicago/Turabian Style

Pereira, Eliana; Barros, Lillian; Ferreira, Isabel C.F.R. 2013. "Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis." Antioxidants 2, no. 2: 62-76.


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