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首页> 美国卫生研究院文献>Antioxidants >Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis
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Relevance of the Mention of Antioxidant Properties in Yogurt Labels: In Vitro Evaluation and Chromatographic Analysis

机译：在酸奶标签中提及抗氧化特性的相关性：体外评估和色谱分析

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摘要

The purpose of the inclusion of fruit (natural additives) in yogurt aims to increase its antioxidant activity and functionality. Herein, a comparative study of the antioxidant potential of yogurts with pieces of various fruits was performed, including yogurts with mention of antioxidant properties in the label. Free radicals scavenging activity, reducing power and inhibition of lipid peroxidation were evaluated by in vitro assays, as were the contents in antioxidants such as phenolics, flavonoids, sugars and tocopherols. After analyzing thirteen yogurts containing fruit pieces and a natural one (control), the most interesting were yogurts with pieces of berries (for phenolics, flavonoids and 2,2-dipheny-1-picrylhydrazyl (DPPH) scavenging activity), pineapple (for reducing power), blackberry (for β-carotene bleaching inhibition), blackberry “antioxidant” (for tocopherols) and cherry (for sugars). The mention of “antioxidant” in the label was relevant for tocopherols, sugars, DPPH scavenging activity and reducing power. No synergisms were observed in yogurts prepared with pieces of different fruits. Nevertheless, the addition of fruit pieces to yogurt was favorable for antioxidant content, increasing the protection of the consumer against diseases related to oxidative stress.
机译：在酸奶中加入水果（天然添加剂）的目的是提高其抗氧化活性和功能性。在此，对酸奶与各种水果片的抗氧化能力进行了比较研究，包括在标签中提及了抗氧化性能的酸奶。通过体外测定评估自由基清除活性，还原能力和对脂质过氧化的抑制作用，以及抗氧化剂如酚类，类黄酮，糖和生育酚的含量。在分析了十三种含有水果片和天然果仁酸（对照品）的酸奶后，最有趣的是带有浆果碎片（对酚类，黄酮类化合物和2,2-二苯基-1-吡啶并肼基（DPPH）具有清除活性）的酸奶，菠萝（用于降低功率），黑莓（用于抑制β-胡萝卜素漂白），黑莓“抗氧化剂”（用于生育酚）和樱桃（用于糖）。标签中提及“抗氧化剂”与生育酚，糖，DPPH清除活性和还原能力有关。在用不同水果片制备的酸奶中未观察到协同作用。然而，在酸奶中添加水果块有利于抗氧化剂的含量，从而增强了消费者对与氧化应激有关的疾病的保护。

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