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http://dx.doi.org/10.22424/jmsb.2016.34.4.263

Antioxidant Activity of Greek-style Yogurt with Stevia Leaf Extracts  

Yoon, Ji-Woo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Kim, Ha-Na (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Ha, Tae-Jun (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Park, Su-Hee (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Lee, Sae-Me (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Ahn, Sung-Il (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Jhoo, Jin-Woo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Kim, Gur-Yoo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
Publication Information
Journal of Dairy Science and Biotechnology / v.34, no.4, 2016 , pp. 263-270 More about this Journal
Abstract
This study was carried out to evaluate the antioxidant activity and total polyphnol content of Greek-style yogurt in 12% solid content with added stevia leaf extracts. Stevia leaf extracts used as sweetener in preparing Greek-style yogurt were prepared in hot water ($100^{\circ}C$ for 6 h 3 times, and by 70% fermented ethanol for 24 h at room temperature 3 times). The antioxidant activities were measured by assessing the radical scavenging effect through DPPH, ABTS, and FRAP assays. To identify the compounds present, total polyphenol content was evaluated using a Folin-Dennis assay. The capability to scavenge free radicals and total polyphenolic content were the highest in Greek-style yogurt containing 1% stevia extract and fermented in 70% ethanol. According to the results, antioxidant activities significantly increased when high concentration of stevia extracts were added to the yogurt (p<0.05). Therefore, these results suggest that stevia leaf extracts can be used as a source of functional compounds in Greek-style yogurt. We also suggest that fermented ethanol extraction can be used to obtain stevia leaf extracts.
Keywords
stevia extract; Greek-style yogurt; antioxidant; hot water extraction; fermented ethanol extraction;
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