Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties

Fadime SEYREKOĞLU; Hasan TEMİZ; Ferda ESER; Cengiz YILDIRIM

doi:https://doi.org/10.38058/ijsl.1012913

Makale detayları

Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties

Yazarlar:

Fadime SEYREKOĞLU | Hasan TEMİZ | Ferda ESER | Cengiz YILDIRIM

Yayıncı:

Amasya University

Ana Başlıklar:

Uygulamalı fizik

Dergi:

International Journal of Science Letters 2022 Vol.4 Issue 1, pp.143-155

Belge Tipi:

Makale

Yayın Tarihi:

2/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000471139

Sıklık:

İki Yıllık

eISSN:

2687-4733

DOI:

https://doi.org/10.38058/ijsl.1012913

Özet:

 

Hypericum scabrum (HS) widely used in traditional medicine due to its bioactive compounds was extracted by using ethanol-water (3:7, v/v). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content (TPC) and DPPH radical scavenging activity of the microcapsules in extract of HS and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of Hypericum scabrum microcapsules and it is observed that total phenolic content and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 268.86 mg GAE100 mL-1 and 78.05% for 6% supplemented samples. As a result of the sensory analysis, ayran samples supplemented with 4% of HS microcapsule gained the highest scores by the panelists and received more appreciation than the control group. It is concluded that HS4 (ayran produced by 4% HS supplemented microcapsule) sample was determined as the best sample according to the sensory analyses while the HS6 (ayran produced by 6% HS supplemented microcapsule) sample had the highest value in terms of DPPH scavenging activity and TPC results. The overall results of the present study revealed that 4% HS supplemented ayran can be produced with its enhanced health beneficial and desirable properties.

Makale detayları

Usage of encapsulated Hypericum scabrum in Ayran and determination of antioxidant, phenolic and sensory properties

Yazarlar: Fadime SEYREKOĞLU | Hasan TEMİZ | Ferda ESER | Cengiz YILDIRIM

Yayıncı: Amasya University

Ana Başlıklar: Uygulamalı fizik

Dergi: International Journal of Science Letters 2022 Vol.4 Issue 1, pp.143-155

Belge Tipi: Makale

Yayın Tarihi: 2/2022

Belge Dili: İngilizce

Document ID (Org No.): 2000471139

Sıklık: İki Yıllık

eISSN: 2687-4733

DOI: https://doi.org/10.38058/ijsl.1012913

Sayı

Yazarlar:

Fadime SEYREKOĞLU | Hasan TEMİZ | Ferda ESER | Cengiz YILDIRIM

Yayıncı:

Amasya University

Ana Başlıklar:

Uygulamalı fizik

Dergi:

International Journal of Science Letters 2022 Vol.4 Issue 1, pp.143-155

Belge Tipi:

Makale

Yayın Tarihi:

2/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000471139

Sıklık:

İki Yıllık

eISSN:

2687-4733

DOI:

https://doi.org/10.38058/ijsl.1012913