Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Preparation of the Chinese Sweet Tea Extract
2.3. High-Performance Liquid Chromatography (HPLC) Analysis of Phenolic Compounds
2.4. Yogurt Manufacture
2.5. Chemical Composition
2.6. Bacterial Counts
2.7. Yogurt Supernatant
2.8. Total Phenolic Content (TPC)
2.9. Antioxidant Activity
2.10. Anticancer Activity
2.11. Antihypertensive Activity
2.12. Sensory Evaluation
2.13. Statistical Analysis
3. Results and Discussion
3.1. Impact of the Chinese Sweet Tea Extract on the Chemical Composition of the Yogurt Samples
3.2. Identification and Quantification of Phenolic Compounds in the Chinese Sweet Tea Extract
3.3. pH and Bacterial Count
3.4. Antioxidant Activity
3.5. Anticancer Activity
3.6. Antihypertensive Activity
3.7. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Characteristic | Chinese Sweet Tea Extract |
---|---|
Total solid (%) | 94.22 ± 1.0 |
Protein (%) | 6.40 ± 0.25 |
Fat (%) | 0.42 ± 0.1 |
Ash (%) | 7.21 ± 0.1 |
Carbohydrates (%) | 80.18 ± 1.2 |
Total phenolic content * | 21.54 ± 0.5 |
ACE-I activity (%) | 86.85 ± 2.1 |
Anticancer activity (%) | 89.06 ± 3.7 |
Chinese Sweet Tea Extract Concentration | Protein (%) | Carbohydrates (%) | Total Solids (%) | Total Phenolic Content * |
---|---|---|---|---|
0% (Control) | 5.10 ± 0.08 A | 6.17 ± 0.01 D | 12.31 ± 0.02 D | 11.64 ± 1.2 D |
0.25% | 5.15 ± 0.02 A | 6.26 ± 0.02 C | 12.56 ± 0.02 C | 41.60 ± 2.0 C |
0.5% | 5.16 ± 0.02 A | 6.35 ± 0.01 B | 12.84 ± 0.04 B | 70.93 ± 2.2 B |
1% | 5.18 ± 0.02 A | 6.59 ± 0.01 A | 13.48 ± 0.02 A | 130.58 ± 2.2 A |
Phenolics | Concentration (mg/g) |
---|---|
Gallic acid | 1.26 ± 0.006 |
Catchin | 0.08 ± 0.001 |
Chlorgenic | 0.66 ± 0.003 |
Vanillic acid | 0.96 ± 0.001 |
Caffeic acid | 0.47 ± 0.005 |
Syringic acid | 1.53 ± 0.006 |
p-Coumaric acid | 1.08 ± 0.006 |
Benzoic acid | 2.77 ± 0.007 |
Ferulic acid | 0.11 ± 0.001 |
Rutin | 1.63 ± 0.004 |
Ellagic | 1.44 ± 0.007 |
o-Coumaric acid | 0.74 ± 0.004 |
Resveratrol | 0.52 ± 0.003 |
Cinnamic acid | 0.11 ± 0.001 |
Quercetin | 1.98 ± 0.005 |
Neringein | 0.59 ± 0.004 |
Rosemarinic | 0.55 ± 0.005 |
Myricetin | 0.46 ± 0.005 |
Kampherol | 0.38 ± 0.004 |
Chinese Sweet Tea Extract Concentration | pH | L. bulgaricus (log CFU/g) | S. thermophilus (log CFU/g) |
---|---|---|---|
0% (Control) | 4.52 ± 0.02 A | 8.65 ± 0.1 A | 9.20 ± 0.04 A |
0.25% | 4.53 ± 0.02 A | 8.83 ± 0.03 A | 9.22 ± 0.03 A |
0.5% | 4.54 ± 0.03 A | 8.90 ± 0.04 A | 9.25 ± 0.1 A |
1% | 4.54 ± 0.02 A | 8.86 ± 0.5 A | 9.18 ± 0.02 A |
Chinese Sweet Tea Extract Concentration | Antioxidant Activity (%) | |
---|---|---|
ABTS | DPPH | |
0% (Control) | 32.01 ± 1.0 D | 14.20 ± 0.4 D |
0.25% | 49.40 ± 0.9 C | 29.85 ± 1.4 C |
0.5% | 68.76 ± 2.2 B | 47.29 ± 2.2 B |
1% | 92.43 ± 0.3 A | 74.83 ± 0.9 A |
Sweet Tea Extract Concentration | ACE-I (%) | Antiproliferative Activity (%) |
---|---|---|
0% (Control) | 44.20 ± 0.7 D | 18.58 ± 1.4 C |
0.25% | 50.88 ± 1.1 C | 26.27 ± 4.5 C |
0.5% | 64.72 ± 1.6 B | 52.41 ± 6.1 B |
1% | 82.03 ± 1.9 A | 67.46 ± 1.9 A |
Chinese Sweet Tea Extract Concentration | Appearance | Aroma | Texture | Overall Acceptability |
---|---|---|---|---|
0% (Control) | 7.7 ± 0.5 A | 6.9 ± 0.4 C | 6.0 ± 0.8 C | 6.7 ± 0.8 C |
0.25% | 8.0 ± 0.7 A | 7.7 ± 0.5 B | 6.6 ± 0.5 C | 7.6 ± 0.5 B |
0.5% | 8.1 ± 0.8 A | 8.6 ± 0.5 A | 7.6 ± 0.5 B | 8.7 ± 0.5 A |
1% | 8.3 ± 0.8 A | 6.0 ± 0.6 D | 8.7 ± 0.5 A | 5.7 ± 0.5 D |
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Abdel-Hamid, M.; Huang, Z.; Suzuki, T.; Enomoto, T.; Hamed, A.M.; Li, L.; Romeih, E. Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract. Foods 2020, 9, 1163. https://doi.org/10.3390/foods9091163
Abdel-Hamid M, Huang Z, Suzuki T, Enomoto T, Hamed AM, Li L, Romeih E. Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract. Foods. 2020; 9(9):1163. https://doi.org/10.3390/foods9091163
Chicago/Turabian StyleAbdel-Hamid, Mahmoud, Zizhen Huang, Takuya Suzuki, Toshiki Enomoto, Ahmed M. Hamed, Ling Li, and Ehab Romeih. 2020. "Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract" Foods 9, no. 9: 1163. https://doi.org/10.3390/foods9091163