Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis
Abstract
:1. Introduction
2. Experimental Section
2.1. Samples
Designation | Composition |
---|---|
Berries | Pasteurized skimmed milk, fruit pieces 11.6%, strawberries 5.6%, blueberries 2.2%, blackberries 1.9%, raspberries 1.9%, skimmed milk powder, lactic ferments, sweeteners (aspartame and acesulfame K), flavorings, colors (carmins), fruit preservative (E-202). Contains a source of phenylalanine. |
Berries “Antioxidant” a | Pasteurized skimmed milk, pasteurized milk, sugar, blackberry, strawberry, raspberry (9%), skim milk powder, milk proteins, dextrose, grape natural extract (0.07%), flavorings (blackberry, strawberry and raspberry), lactic ferments, fruit preservative (potassium sorbate). |
Blackberry | Pasteurized milk, reconstituted milk, blackberry pieces 10%, sugar 9.4%, glucose-fructose syrup, skimmed milk powder and/or milk proteins, modified starch, thickeners (pectin, guar gum), flavorings, colors (anthocyanins), lactic ferments. |
Blackberry “antioxidant” a | Pasteurized skimmed milk, pasteurized milk, sugar, blackberry 9%, skim milk powder, milk proteins, dextrose, grape natural extract 0.07%, flavoring (blackberry), lactic ferments, fruit preservative (potassium sorbate). |
Cherry | Partially skimmed-milk, fruits (cherry 10.2%), sugar 8.4%, milk proteins, corn modified starch, thickeners (guar gum, pectin), acidifying substances (citric acid, calcium citrate, sodium citrate), flavorings, colors (concentrated elderberry juice), fruit preservative (potassium sorbate), lactic ferments. |
Cherry burlat “antioxidant” a | Pasteurized skimmed milk, pasteurized milk, sugar, burlat cherry 9%, skim milk powder, milk proteins, dextrose, grape natural extract 0.07%, flavorings (cherry), lactic ferments, fruit preservative (potassium sorbate). |
Cherry griotte “antioxidant” a | Pasteurized skimmed milk, pasteurized milk, sugar, griotte cherry 9%, skim milk powder, milk proteins, dextrose, grape natural extract 0.07%, flavorings (cherry), lactic ferments, fruit preservative (potassium sorbate). |
Mango | Whole milk, mango 10%, sugar 9.2%, milk proteins, wheat dextrin (food fibers), modified cornstarch, thickeners (xanthan gum, guar flour), flavorings, color (pepper extract), lactic ferments including bifidobacteria. |
Peach | Pasteurized milk, pasteurized milk reconstituted, peach pieces 13%, sugar, milk proteins, acacia gum, flavorings (peach), colors (E-160a and E-160c), bifidobacteria and active lactic ferments, fruit preservative (E-202). |
Pineapple | Pasteurized skimmed milk, pulp and pineapple pieces 11.6%, skimmed milk powder, acacia gum, sweeteners (aspartame and acesulfame K), flavorings (pineapple), bifidobacteria and active lactic ferments, fruit preservative (E-202). Contains a source of phenylalanine. |
Plum | Whole milk, plums 10% (rehydrated plums and plums puree), sugar 5.7%, wheat glucose-fructose syrup, milk proteins, wheat dextrin (food fibers), thickeners (carrageenan, pectin, xanthan gum), lactic ferments including bifidobacteria, fruit preservative (potassium sorbate), flavorings. |
Raspberry | Pasteurized milk, reconstituted milk, raspberry pieces 9.4%, sugar 9.2%, glucose-fructose syrup, skimmed milk powder and/or milk proteins, modified starch, thickeners (pectin, guar gum), flavorings, colors (anthocyanins), lactic ferments. |
Strawberry-Kiwi | Pasteurized milk, skimmed-milk powder, strawberry pieces 6%, kiwi pulp and pieces 5.6%, acacia gum, flavorings, sweeteners (aspartame and acesulfame K), bifidobacteria and active lactic ferments, colors (carmins), fruit preservative (E-202). Contains a source of phenylalanine. |
Natural | Partially skimmed milk, milk proteins, selected lactic ferments. |
2.2. Standards and Reagents
2.3. Apparatus
2.4. In Vitro Evaluation of Antioxidant Activity
2.4.1. Extraction Procedure and General Information
2.4.2. DPPH Radical-Scavenging Activity
2.4.3. Reducing Power
2.4.4. Inhibition of β-Carotene Bleaching
2.5. Antioxidants Determination
2.5.1. Phenolics
2.5.2. Flavonoids
2.5.3. Sugars
2.5.4. Tocopherols
2.6. Statistical Analysis
3. Results and Discussion
Phenolics (mg GAE/g extract) | Flavonoids (mg CE/g extract) | DPPH scavenging activity (EC50; mg/mL) | Reducing power (EC50; mg/mL) | β-carotene bleaching inhibition (EC50; mg/mL) | |
---|---|---|---|---|---|
Berries | 6.91 ± 0.45 a | 2.98 ± 0.69 a | 11.95 ± 0.44 h | 4.71 ± 0.09 j | 53.90 ± 4.14 de |
Berries “antioxidant” a | 3.32 ± 0.05 e | 0.13 ± 0.02 de | 28.34 ± 1.60 fg | 8.56 ± 0.39 h | 71.09 ± 8.73 d |
Blackberry | 2.69 ± 0.09 f | 0.76 ± 0.51 cd | 43.61 ± 6.07 de | 17.24 ± 0.09 c | 1.37 ± 0.10 g |
Blackberry “antioxidant” a | 4.15 ± 0.23 c | 0.39 ± 0.03 de | 19.09 ± 0.97 gh | 7.77 ± 0.48 i | 38.57 ± 3.15 ef |
Cherry | 3.49 ± 0.03 de | 0.35 ± 0.11 de | 36.07 ± 1.52 ef | 11.12 ± 0.06 e | 8.83 ± 0.79 g |
Cherry Burlat “antioxidant” a | 3.69 ± 0.09 d | 1.42 ± 1.08 bc | 11.35 ± 0.79 h | 8.43 ± 0.37 h | 49.89 ± 1.15 e |
Cherry Griotte “antioxidant” a | 3.41 ± 3.38 de | 1.71 ± 0.95 b | 31.11 ± 1.80 f | 10.39 ± 0.04 f | 12.61 ± 6.10 g |
Mango | 1.07 ± 0.04 i | 0.01 ± 0.18 e | 42.47 ± 5.00 de | 23.61 ± 0.26 b | 34.48 ± 0.10 ef |
Peach | 1.42 ± 0.02 h | nd | 37.22 ± 4.68 def | 13.59 ± 0.57 d | 20.67 ± 1.56 fg |
Pineapple | 6.90 ± 0.31 a | 0.11 ± 0.22 de | 44.21 ± 15.16 de | 1.74 ± 0.03 l | 289.01 ± 3.56 a |
Plum | 2.18 ± 0.00 g | 0.27 ± 0.15 de | 82.01 ± 7.04 a | 9.58 ± 0.36 g | 226.57 ± 12.97 b |
Raspberry | 2.38 ± 0.04 fg | 0.44 ± 0.12 de | 57.03 ± 3.39 b | 26.68 ± 0.15 a | 9.50 ± 0.45 g |
Strawberry-kiwi | 4.12 ± 0.16 c | 0.48 ± 0.23 de | 45.45 ± 5.02 cd | 7.40 ± 0.19 i | 52.26 ± 0.07 de |
Natural (control) | 5.14 ± 0.16 b | nd | 54.26 ± 6.41 bc | 2.74 ± 0.07 k | 175.40 ± 20.06 c |
Fructose | Glucose | Galactose | Sucrose | Lactose | Maltose | Total sugars | Total soluble sugars (label) | |
---|---|---|---|---|---|---|---|---|
Berries | 0.49 ± 0.02 ef | 0.42 ± 0.04 e | 1.01± 0.06 a | 0.41 ± 0.05 g | 5.40 ± 0.39 a | nd | 7.73 ± 0.48 efg | 5.5 |
Berries “antioxidant” a | 0.39 ± 0.11 f | 0.75 ± 0.22 d | 0.50 ± 0.13 cd | 5.69 ± 1.83 de | 3.08 ± 0.69 ef | nd | 10.41 ± 2.98 de | 14.4 |
Blackberry | 1.22 ± 0.12 b | 1.38 ± 0.11 c | 0.31 ± 0.09 e | 4.88 ± 0.25 e | 2.25 ± 0.11 fg | nd | 10.04 ± 0.68 de | 14.9 |
Blackberry “antioxidant” a | 0.75 ± 0.13 cd | 1.23 ± 0.21 c | 0.66 ± 0.10 bc | 8.09 ± 1.53 abc | 4.17± 0.67 bcd | nd | 14.90 ± 2.64 ab | 14.4 |
Cherry | 2.02 ± 0.24 a | 1.15 ± 0.17 c | 0.65 ± 0.05 bc | 8.30 ± 0.63 ab | 4.51 ± 0.00 abc | nd | 16.63 ± 1.09 a | 13.5 |
Cherry Burlat “antioxidant” a | 0.92 ± 0.02 c | 1.70 ± 0.04 b | 0.61 ± 0.01 bcd | 6.52 ± 0.59 cde | 3.78 ± 0.25 cde | nd | 13.53 ± 0.91 bc | 14.7 |
Cherry Griotte “antioxidant” a | 1.27 ± 0.04 b | 2.12 ± 0.14 a | 0.61 ± 0.05 bcd | 6.71 ± 0.35 bcd | 3.98 ± 0.24 bcde | nd | 14.69 ± 0.72 ab | 14.7 |
Mango | 0.63 ± 0.02 de | 0.45 ± 0.02 e | 0.68 ± 0.02 b | 9.11 ± 0.01 a | 3.71 ± 0.02 cde | nd | 14.58 ± 0.07 ab | 14.1 |
Peach | 0.45 ± 0.08 ef | 0.50 ± 0.09 de | 0.59 ± 0.09 bcd | 6.17 ± 1.01 de | 3.12 ± 0.54 ef | nd | 10.83 ± 1.82 cd | 12.4 |
Pineapple | 0.44 ± 0.06 ef | 0.57 ± 0.07 de | 0.97 ± 0.14 a | 0.26 ± 0.03 g | 4.73 ± 0.60 ab | nd | 6.97 ± 0.90 fg | 7.3 |
Plum | 0.84 ± 0.05 cd | 2.18 ± 0.23 a | nd | 2.24 ± 0.20 f | 1.61 ± 0.13 g | 1.13 ± 0.01 | 9.04 ± 0.15 def | 13.7 |
Raspberry | 0.82 ± 0.15 cd | 1.36 ± 0.20 c | 0.46 ± 0.09 de | 8.27 ± 1.27 ab | 3.31 ± 0.60 de | nd | 14.22 ± 2.31 ab | 14.9 |
Strawberry-kiwi | 0.43 ± 0.06 ef | 0.41 ± 0.07 e | 0.95 ± 0.11 a | 0.15 ± 0.06 g | 4.56 ± 0.66 abc | nd | 6.50 ± 0.95 fg | 7.1 |
Natural (control) | nd | nd | 0.91 ± 0.05 a | nd | 3.80 ± 0.25 cde | nd | 4.71 ± 0.30 g | na |
α-tocopherol | β-tocopherol | γ-tocopherol | δ-tocopherol | Total tocopherols | |
---|---|---|---|---|---|
Berries | 0.08 ± 0.03 c | tr | 0.06 ± 0.01 d | 0.06 ± 0.01 e | 0.20 ± 0.05 e |
Berries “antioxidant” a | 0.10 ± 0.01 c | tr | 0.11 ± 0.00 c | 0.10 ± 0.0 d | 0.31 ± 0.00 c |
Blackberry | 0.14 ± 0.01 b | 0.01 ± 0.00 b | 0.11 ± 0.00 c | 0.12 ± 0.0 c | 0.38 ± 0.01 b |
Blackberry “antioxidant” a | 0.29 ± 0.03 a | 0.02 ± 0.00 a | 0.29 ± 0.01 a | 0.34 ± 0.00 a | 0.94 ± 0.02 a |
Cherry | 0.02 ± 0.00 def | nd | 0.10 ± 0.01 c | 0.01 ± 0.00 h | 0.13 ± 0.01 f |
Cherry Burlat “antioxidant” a | 0.03 ± 0.00 def | nd | 0.22 ± 0.02 b | 0.02 ± 0.00 gh | 0.27 ± 0.02 d |
Cherry Griotte “antioxidant” a | 0.03 ± 0.01 de | tr | tr | 0.07 ± 0.00 e | 0.10 ± 0.00 fg |
Mango | 0.09 ± 0.01 c | nd | tr | 0.02 ± 0.00 gh | 0.11 ± 0.01 fg |
Peach | 0.31 ± 0.02 a | nd | tr | 0.02 ± 0.00 gh | 0.32 ± 0.01 c |
Pineapple | tr | nd | 0.01 ± 0.00 e | 0.02 ± 0.00 gh | 0.03 ± 0.00 i |
Plum | 0.05 ± 0.00 d | nd | tr | 0.03 ± 0.00 fg | 0.08 ± 0.00 gh |
Raspberry | 0.03 ± 0.00 def | nd | 0.11 ± 0.04 c | 0.17 ± 0.01 b | 0.31 ± 0.01 c |
Strawberry-kiwi | 0.02 ± 0.00 ef | nd | tr | 0.01 ± 0.00 h | 0.03 ± 0.00 i |
Natural (control) | 0.02 ± 0.00 ef | nd | tr | 0.04 ± 0.00 f | 0.06 ± 0.01 ih |
4. Conclusions
Acknowledgments
Conflict of Interest
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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. https://doi.org/10.3390/antiox2020062
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. https://doi.org/10.3390/antiox2020062
Chicago/Turabian StylePereira, Eliana, Lillian Barros, and Isabel C. F. R. Ferreira. 2013. "Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis" Antioxidants 2, no. 2: 62-76. https://doi.org/10.3390/antiox2020062