Pei-ling Tang,Er-wei Hao,Jia-gang Deng,Xiao-tao Hou,Zuo-hui Zhang,Jin-ling Xie.Boost anti-oxidant activity of yogurt with extract and hydrolysate of cinnamon residues[J].Chinese Herbal Medicines (CHM),2019,11(4):417-422
Boost anti-oxidant activity of yogurt with extract and hydrolysate of cinnamon residues
  
DOI:10.1016/j.chmed.2019.05.007
中文关键词:  
英文关键词:anti-oxidant, cellulase  cinnamon residues  yogurt
基金项目:
Author NameAffiliation
Pei-ling Tang 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 2Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, W. P. Kuala Lumpur 53300, Malaysia 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
Er-wei Hao 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
Jia-gang Deng 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
Xiao-tao Hou 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
Zuo-hui Zhang 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
Jin-ling Xie 1Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica , Guangxi University of Chinese Medicine, Nanning 530200, China 3 Collaborative Innovation Center for Research on Functional Ingredients of Agricultural Residues, Guangxi University of Chinese Medicine, Nanning 530200, China 
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中文摘要:
      
英文摘要:
      Objective: This study was conducted to explore the potential use of cinnamon residues (twigs and leaves) in boosting the anti-oxidant activity of yogurt. Methods: The cinnamon bark was used as the benchmark. The extracts of cinnamon bark (BW), twigs residue (TW), and leaves residue (LW) were prepared by using water, whereas the hydrolysates of cinnamon bark (BE), twigs residue (TE) and leaves residue (LE) were prepared via cellulase hydrolysis. The extracts and hydrolysates were then co-fermented respectively with the skimmed milk to produce yogurt. Results: Results obtained indicated that BW and TE yogurt possessed the highest anti-oxidant activity. In vitro digestion improved the anti-oxidant activity of yogurt significantly (P < 0.05). DPPH activity of the LW yogurt was improved drastically after in vitro digestion. Although the total phenolic content (TPC) and total flavonoids content (TFC) of LW were lower than BW, the anti-oxidant activity of LW yogurt was not significantly different (P < 0.05) with the BW yogurt after digestion. Conclusion: This study suggested that the anti-oxidant activity of the cinnamon yogurt was influenced by complex protein-phenolic interactions.
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