Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

• Main Authors: Shori, Amal Bakr, Rashid, Fatimah, Baba, Ahmad Salihin
• Format: Article
• Published: Elsevier 2018
• Subjects: Q Science (General); QH Natural history
• Online Access: http://eprints.um.edu.my/20672/; https://doi.org/10.1016/j.lwt.2018.04.032
• Institution: Universiti Malaya

Phytomix-3 was prepared from the mixture of Lycium barbarum, Momordica grosvenori and Psidium guajava leaves and added together with Garcinia mangostana (pulp and pericarp). The effect of phytomix-3+ mangosteen (Ph-3+M) enriched yogurt was studied for peptide content, inhibitory activities on α-amylase, α-glucosidase, the viability of S. thermophilus and Lactobacillus spp. during 0, 7 and 14 days of storage, both before (pre-) and after (post-) simulated gastrointestinal digestion. Antioxidant activity (DPPH assay), total phenolic content and sensory evaluation were also investigated during the storage period. Ph-3+M yogurt showed significantly higher (p < 0.05) antioxidant activity and TPC compared to plain yogurt during storage. The highest peptide concentrations of pre- and post-digested Ph-3+M yogurt was shown on day 7 of storage. Ph-3+M yogurt displayed strong inhibition on α-glucosidase and mild inhibition on α-amylase inhibitory activities. Ph-3+M yogurt enhanced the viability of S. thermophilus and Lactobacillus spp. In conclusion, Ph-3+M yogurt could provide beneficial effects as a functional food.