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The total phenolic content (TPC) and antioxidant capacity as determined by 2,2-diphenyl-1-picrylhydrazyl, 2,2ʹ-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid and ferric reducing antioxidant power assays of spice extracts such as rosemary, lemon balm, hyssop, nettle and cumin seeds were investigated. The effect of spice extracts on the growth of selected lactic acid bacteria (LAB) was also analysed. Lemon balm extract exhibited the highest TPC and antioxidant capacity while the nettle and cumin seeds extracts were characterized by the lowest values. Spice extracts had no impact on the growth of the most tested LAB except for rosemary extract, which showed an inhibitory effect towards all strains of Lactobacillus acidophilus and L. delbrueckii. These results suggest that spice extracts may be considered as additives in dairy and meat products in which LAB are present.Keywords: rosemary extract; lemon balm extract; hyssop extract; cumin extract; nettle extract; total phenolics content; DPPH; ABTS; FRAP; Lactobacillus spp.Se investigaron el contenido fenólico total (CFT) y la capacidad antioxidante determinada mediante los métodos DPPH, ABTS y FRAP de los extractos de especias tales como romero, melisa, hisopo, ortiga y semillas de comino. También se analizó el efecto de extractos de especias en el crecimiento de determinadas bacterias ácido-lácticas. El extracto de melisa presentó el mayor contenido total de compuestos fenólicos y la mayor capacidad antioxidante, mientras que los extractos de ortiga y semillas de comino mostraron el menor CFT y la menor capacidad antioxidante. Los extractos de especias no tuvieron ningún impacto en el crecimiento de las bacterias ácido-lácticas examinadas, a excepción del extracto de romero, el cual presentó un efecto inhibidor con respecto a todas las cepas de Lactobacillus acidophilus y Lactobacillus delbrueckii. Estos resultados sugieren que los extractos de especias pueden ser considerados como aditivos en alimentos que contienen bacterias ácido-lácticas. Palabras

BackgroundIn the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum.ObjectiveThe paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices.DesignThe viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices.ResultsBifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose.ConclusionsBifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food.

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