Amirdivani, S. and Baba, Ahmad Salihin (2011) Changes in Yogurt Fermentation Characteristics, And Antioxidant Potential And In Vitro Inhibition Of Angiotensin-1 Converting Enzyme Upon The Inclusion Of Peppermint, Dill And Basil. LWT, 44 (6). pp. 1458-1464. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2011.01.019.
Full text not available from this repository.Abstract
The present study investigated the effects of peppermint (Mentha piperita), dill (Anethum graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE). Herbal-yogurts had faster rates of pH reduction than plain-yogurt. All herbal-yogurts had higher (p < 0.05) antioxidant activities than plain-yogurt, both at the end of fermentation and throughout the storage period. The o-phthalaldehyde (OPA) peptides in herbal-yogurts increased by 28 -36% after 7 days of storage. All herbal-yogurts showed higher anti-ACE activity than plain-yogurt at corresponding storage periods. M. piperita yogurt had highest inhibitory effect on ACE activity throughout the storage period. Peppermint, dill and basil may be used to modify microbial fermentation of milk with the intention of producing dairy products with higher antioxidant and enhanced anti-ACE activities. (C) 2011 Elsevier Ltd. All rights reserved.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Additional Information: | Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, MALAYSIA |
| Uncontrolled Keywords: | Herb; Yogurt; Proteolysis; Angiotensin-1 converting enzyme; Antioxidant activity |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Miss Malisa Diana |
| Date Deposited: | 04 Jul 2013 04:13 |
| Last Modified: | 20 Mar 2019 06:42 |
| URI: | http://eprints.um.edu.my/id/eprint/6650 |
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