Green tea yogurt: major phenolic compounds and microbial growth

Abstract

The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41°C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4°C) for further analysis. The total phenolic content was highest (p<0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetinrhamnosylgalactoside and quercetin-3-O-galactosylrhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.

A traditional cheese from Greece to Turkey: Armola

“…Salt values were determined according to Mohr method (AOAC ). Proteolysis products in Armola cheese were measured using o‐phthalaldehyde (OPA), which reacts with primary amines in the presence of mercaptoethanol (Church et al ; Amirdivani and Baba ). Total phenolic compounds were determined according to Folin–Ciocalteu method (Singleton and Rossi ; Singleton et al ).…”

Protective Effects of Green Tea and Moringa Leave Extracts and Their Bio-Yoghurts against Oxidative Effects of Lead Acetate in Albino Rats

“…Moringa oleifera leaves (MOL) powder was purchased from Egyptian Scientific Association of Moringa, Cairo. The preparation of GLT and MOL extracts were basically prepared according to [11,31] respectively. Plant leaves extract was prepared at a concentration of 10% (w/w) in distilled water.…”

“…Implementation of green tea infusion during yoghurt production led to enhance the antioxidant capacity in final product and promote the growth of Lactobacillus spp. and S. thermophiles during fermentation [11]. Panelists appreciated cheddar cheese prepared with green tea extract while antiradical activity of cheese had increased significantly [12].…”

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

“…), Aloe barbadensis and Aloe arborescens (Chiodelli et al . ), green tea ( Camellia sinensis ) (Amirdivani and Baba ), grape seed ( Vitis vinifera ) (Chouchouli et al . ) and seaweed ( Ascophyllum nodosum, Fucus vesiculosus ) (O'Sullivan et al .…”