Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria

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dc.authoridGOK, MESUT/0000-0001-9217-8022
dc.contributor.authorBenguedouar, Karima
dc.contributor.authorBetina, Soumeya Bencharif
dc.contributor.authorErenler, Ramazan
dc.contributor.authorGenc, Nusret
dc.contributor.authorGok, Mesut
dc.contributor.authorSebti, Mohamed
dc.contributor.authorMadi, Nassim
dc.date.accessioned2024-12-24T19:24:52Z
dc.date.available2024-12-24T19:24:52Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractThe purpose of this study was to evaluate the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii (synonym: Thymus hirtus) essential oil. The evaluation of the antioxidant and antibacterial activities of the oil against food spoilage bacteria and lactic acid strains was also assessed. The chemical composition of the oil was obtained by GC/MS. The evaluation of the antioxidant activity of a fortified yogurt with this oil was assessed by Oxygen radical absorbance capacity test (ORAC). The main component of the oil was Linalool (89.55%). DPPH, and Ferric reducing power revealed a weak antioxidant activity (IC50 > 1600 mu g/mL, > 800 mu g/mL respectively) while a moderate activity was obtained with ABTS and CUPRAC tests (38.06 +/- 0.30, 56.15 +/- 1.07 mu g/mL respectively). A high concentration of the oil is needed to delay the inhibition of the beta-carotene (> 800 mu g/mL). Thus, a strong antibacterial activity was observed against the pathogenic strains with the high inhibition diameter for B.cereus ATCC10876 (31.75 +/- 1.50 mm) while a weak effect was observed against lactic acid bacteria. A significant decrease in the antioxidant potential of non-supplemented yogurt was observed from day 1 to 21 while there was no significant difference in ORAC of supplemented yogurt with the oil. The maximum of total phenolic content was observed in day 21 of cold storage (252.92 +/- 3.01 mu g GAE/mL of yogurt). The essential oil studied could be an effective natural additive to yogurt avoiding the use of synthetic preservatives.
dc.identifier.doi10.1007/s11694-022-01455-6
dc.identifier.endpage3577
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85131586342
dc.identifier.scopusqualityQ1
dc.identifier.startpage3568
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01455-6
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6170
dc.identifier.volume16
dc.identifier.wosWOS:000807296900003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectThymus willdenowii
dc.subjectEssential oil
dc.subjectAntibacterial activity
dc.subjectAntioxidant activity
dc.subjectYogurt
dc.subjectTotal phenolic content
dc.titleEvaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria
dc.typeArticle

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