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Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis

2013Journal article Open access
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dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-07-24T13:29:14Z
dc.date.available2013-07-24T13:29:14Z
dc.date.issued2013
dc.description.abstractThe 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.por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros also thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008).por
dc.identifier.citationPereira, Eliana; Barros, Lillian; Ferreira, Isabel C.F.R. (2013). Relevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysis. Antioxidants. ISSN 2076-3921. 2:2, p. 62-76por
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/8550
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectYogurtpor
dc.subjectFruitspor
dc.subjectAntioxidant activitypor
dc.subjectSugarspor
dc.subjectTocopherolspor
dc.titleRelevance of the mention to antioxidant properties in yogurts label: in vitro evaluation and chromatographic analysispor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage76por
oaire.citation.startPage62por
oaire.citation.titleAntioxidantspor
oaire.citation.volume2por
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameEliana
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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