Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Design
2.2. Chicory Inulin
2.3. Rosemary Extracts
2.4. Preparation of Yoghurt Sauce
2.5. Nutritional Composition Analysis
2.6. Physical Measurements
2.7. Assays of Free Radical Scavenging and Antioxidant Activity
2.7.1. Hydroxyl Radical Scavenging
2.7.2. DPPH Radical Scavenging
2.8. Peroxidation of Phospholipid Liposomes
2.9. Rancimat Test for Oxidative Stability
2.10. Determination of Antioxidant Activity in a Linoleic Acid System
3. Results
3.1. Proximate Composition of Yoghurt Sauce
3.2. PH and CIELab Colour
3.3. Antioxidant Capacity or Status
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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RWE | RLE | |
---|---|---|
Phenolic acids | ||
Salvianic acid | 16.88 | 2.26 |
Rosmarinic acid | 76.77 | 16.12 |
Flavonoids | ||
Luteolin-7-O-glucoronide | 10.77 | 1.73 |
Luteolin-glucoside derivative | 11.88 | 2.48 |
Luteolin glucoside | 7.62 | 2.47 |
Cirsimaritin | 2.64 | 2.37 |
Genkwanin | 3.33 | 2.47 |
Hesperidin | 11.25 | 2.24 |
Diterpenes | ||
Carnosol derivative | <LQ | 2.82 |
Carnosol | 0.38 | 35.17 |
Carnosic acid derivative (1) | <LQ | 17.50 |
Carnosic acid | 4.13 | 20.75 |
Carnosol derivative (2) | <LQ | 11.97 |
Total content | 145.65 | 120.28 |
Moisture | Ash | Protein | Fat | Carbohydrate | Energy kcal/kJ | ||||
---|---|---|---|---|---|---|---|---|---|
Yoghurt Sauce | M | M | M | M | M | M | |||
Control | 69.1 | 1.0 | 2.6 | 17.4 | a | 9.8 | c | 206/863 | a |
IN | |||||||||
IN2 | 68.9 | 1.2 | 2.6 | 13.7 | b | 13.6 | b | 188/789 | ab |
IN5 | 69.2 | 1.1 | 2.7 | 11.9 | c | 14.9 | a | 178/746 | b |
RE | |||||||||
RWE | 68.9 | 1.1 | 2.7 | 17.5 | a | 9.9 | c | 207/867 | a |
RLE | 69.1 | 1.1 | 2.6 | 17.6 | a | 9.6 | c | 207/866 | a |
RWLE | 69.1 | 1.1 | 2.5 | 17.7 | a | 9.7 | c | 207/869 | a |
IN5 + RWLE | 69.0 | 1.1 | 2.6 | 12.0 | c | 15.3 | a | 179/751 | b |
SEM | 0.182 | 0.059 | 0.284 | 0.564 | 0.551 | 2.859 | |||
Effects (p-values) | |||||||||
IN | NS | NS | NS | *** | ** | *** | |||
RE | NS | NS | NS | NS | NS | NS | |||
IN5 + RWLE | NS | NS | NS | ** | ** | NS |
Commercial Yoghurt Sauces | Ingredients | Protein | Fat | Carbohydrate | Salt | Energy (kcal/kJ) |
---|---|---|---|---|---|---|
1 | Refined sunflower oil, alcohol vinegar, lactose-free yoghurt (6%), sugar, modified corn starch, xanthan gum, guar gum and pectin, lactic acid, pea protein, potassium sorbate, tocopherol-rich extract, flavourings, natural garlic and spices. | 0.7 | 23 | 9.3 | 0.05 | 247/1023 |
2 | Sunflower oil, alcohol vinegar, onion, sugar, dairy preparation 2.6%, salt, modified potato starch, mustard (alcohol vinegar, mustard seeds, glucose–fructose syrup, curcumin salt, natural flavouring), egg yolk powder, yoghurt powder 0.3%, xanthan gum, dehydrated chives, citric acid, parsley, natural coriander flavouring. | 0.6 | 35 | 6 | 0.97 | 343/1414 |
3 | Sunflower oil, yoghurt (12%), sugar, corn starch, mustard, wine vinegar, pasteurised egg yolk, salt, milk powder, lactic acid, potassium sorbate and sodium benzoate, spices, flavour and antioxidant (E385). | 0.8 | 23.9 | 8.7 | 1.0 | 257/1064 |
4 | Sunflower oil, pasteurised yoghurt (15%), vinegar, mustard (vinegar, mustard seed, salt, curcumin and sucralose), salt, egg yolk, modified starch, lactic acid, lactose, flavour, xanthan gum, spices, potassium sorbate and sodium benzoate, tocopherol-rich extract, EDTA and sucralose. | 4.6 | 20 | 7.7 | 2.5 | 228/946 |
5 | Soybean oil 40%, wine vinegar, sugar, fermented skimmed milk powder 3%, egg yolk, salt, modified starch, lactic acid, potassium sorbate, xanthan gum, spice, chives, dill, tocopherol, disodium and calcium EDTA. | 1.5 | 41 | 7.5 | 2.0 | 406/1676 |
6 | Greek yoghurt 70%, cucumber 14%, olive oil 14%, mint 0.2% garlic, pepper, salt, sugar, citric acid, E415, E202, E211. | 4.9 | 15.6 | 6.8 | 0.7 | 188/784 |
CIELab Colour | pH | |||||
---|---|---|---|---|---|---|
Yoghurt Sauces | L * | a * | b * | |||
M | M | M | M | |||
Control | 87.74 | a | −1.22 | 11.72 | c | 4.22 |
IN | ||||||
IN2 | 87.53 | a | −1.28 | 11.72 | c | 4.17 |
IN5 | 86.97 | b | −1.41 | 12.50 | b | 4.20 |
RE | ||||||
RWE | 87.70 | a | −1.18 | 12.24 | b | 4.21 |
RLE | 87.70 | a | −1.43 | 12.45 | b | 4.17 |
RWLE | 87.51 | a | −1.36 | 12.36 | b | 4.13 |
IN5 + RWLE | 86.52 | c | −1.47 | 13.04 | a | 4.21 |
SEM | 0.097 | 0.090 | 0.091 | 0.031 | ||
Effects (p-values) | ||||||
IN | ** | NS | *** | NS | ||
RE | NS | NS | *** | NS | ||
IN5 + RWLE | ** | NS | *** | NS |
OH Radical Scavenging | DPPH Radical Scavenging | Lipid Peroxidation | Rancimat | Autooxidation Linoleic Acid | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Yoghurt Sauces | % Inhibition | % Inhibition | % Inhibition | PF | % Inhibition | |||||||||
M | M | M | M | Week 1 M | Week 2 M | Week 3 M | Week 4 M | |||||||
Control | 89.02 | 63.23 | 54.70 | b | 0.92 | c | 1.87 | b | 20.23 | c | 46.50 | b | 46.93 | c |
IN | ||||||||||||||
IN2 | 92.56 | 65.53 | 57.03 | b | 1.05 | c | 38.43 | a | 54.90 | b | 86.93 | a | 81.47 | b |
IN5 | 87.03 | 65.93 | 55.00 | b | 0.99 | c | 47.73 | a | 51.63 | b | 90.63 | a | 81.23 | b |
RE | ||||||||||||||
RWE | 88.40 | 63.40 | 58.93 | b | 0.89 | c | 14.10 | b | 23.10 | c | 34.23 | c | 36.30 | c |
RLE | 88.09 | 66.87 | 78.27 | a | 1.34 | a | 47.83 | a | 97.30 | a | 96.57 | a | 97.93 | a |
RWLE | 88.47 | 65.07 | 72.87 | a | 1.28 | ab | 37.03 | a | 88.90 | a | 86.03 | a | 80.20 | b |
IN5 + RWLE | 90.50 | 68.37 | 71.37 | a | 1.11 | bc | 39.43 | a | 85.67 | a | 86.17 | a | 84.90 | b |
SEM | 1.495 | 3.126 | 2.741 | 0.067 | 5.925 | 4.095 | 3.428 | 3.517 | ||||||
Effects (p-values) | ||||||||||||||
IN | NS | NS | NS | NS | *** | ** | *** | *** | ||||||
RE | NS | NS | *** | *** | *** | *** | *** | *** | ||||||
IN5 + RWLE | NS | NS | ** | * | *** | *** | *** | *** |
OH Radical Scavenging | DPPH Radical Scavenging | Lipid Peroxidation | Rancimat | Autooxidation Linoleic Acid | |
---|---|---|---|---|---|
Ingredients | % Inhibition | % Inhibition | % Inhibition | PF | % Inhibition Week 4 |
M ± SEM | M ± SEM | M ± SEM | M ± SEM | M ± SEM | |
Greek yoghurt | 74.87 ± 0.01 | 69.00 ± 7.30 | 57.16 ± 0.17 | 1.08 ± 0.01 | 87.38 ± 0.94 |
Honey | 78.30 ± 0.04 | 55.30 ± 3.35 | 16.85 ± 0.02 | 1.00 ± 0.02 | 96.62 ± 0.46 |
Sunflower oil | - | 35.00 ± 3.03 | 45.40 ± 0.26 | - | - |
Dijon mustard | 42.01 ± 0.07 | 79.70 ± 1.80 | 67.11 ± 0.07 | 1.10 ± 0.01 | 82.96 ± 1.24 |
Salt | - | 35.60 ± 1.23 | 1.62 ± 0.22 | 1.30 ± 0.01 | 63.55 ± 2.53 |
IN2 | 35.71 ± 0.07 | 42.80 ± 2.11 | 6.43 ± 0.05 | 0.97 ± 0.02 | 23.59 ± 4.40 |
IN5 | 63.13 ± 0.04 | 55.20 ± 3.44 | 3.45 ± 0.01 | 1.02 ± 0.01 | 5.93 ± 1.40 |
RWE | - | 93.20 ± 2.79 | 65.66 ± 0.03 | 1.18 ± 0.00 | 95.77 ± 0.93 |
RLE | - | 92.60 ± 2.00 | 77.28 ± 0.03 | 2.04 ± 0.02 | 92.49 ± 1.21 |
RWLE | - | 86.90 ± 4.65 | 74.72 ± 0.01 | 1.18 ± 0.01 | 94.58 ± 0.82 |
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Martínez-Tomé, M.; Cedeño-Pinos, C.; Bañón, S.; Jiménez-Monreal, A.M. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants 2022, 11, 789. https://doi.org/10.3390/antiox11040789
Martínez-Tomé M, Cedeño-Pinos C, Bañón S, Jiménez-Monreal AM. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants. 2022; 11(4):789. https://doi.org/10.3390/antiox11040789
Chicago/Turabian StyleMartínez-Tomé, Magdalena, Cristina Cedeño-Pinos, Sancho Bañón, and Antonia M. Jiménez-Monreal. 2022. "Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin" Antioxidants 11, no. 4: 789. https://doi.org/10.3390/antiox11040789
APA StyleMartínez-Tomé, M., Cedeño-Pinos, C., Bañón, S., & Jiménez-Monreal, A. M. (2022). Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants, 11(4), 789. https://doi.org/10.3390/antiox11040789