Naslov
Bioactive profile and sensory properties of goat milk enriched with mint (Mentha piperita L.) and rosemary (Rosmarinus officinalis L.) extracts

Autori
Bušić, Arijana ; Belščak-Cvitanović, Ana ; Vojvodić, Aleksandra ; Ljubić, Anita ; Komes Draženka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts: 7th Central European Congress on Food / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2014

ISBN
978-608-4565-05-5

Skup
7th Central European Congress on Food

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant capacity ; Goat milk ; Mint ; Rosemary ; Sensory evaluation

Sažetak
As a consequence of the modern lifestyle often accompanied by inadequate diet, a need for additional daily supplementation in bioactive compounds is increasing. Traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition and high antioxidant capacity can be used to enhance and improve the bioactive and sensory properties of food. Since goat milk is less preferred by consumers due to its specific sensory characteristics that are often regarded as undesirable, in this study the addition of 10 % of mint and rosemary extracts to goat milk was evaluated, with the aim of enhancing the bioactive composition and improving its sensory properties. For the characterization of bioactive profile of mint and rosemary extracts, and enriched goat milk, UV/Vis spectrophotometric (total polyphenols and flavonoids, total tannins and hidroxycinnamic acids) and high-performance liquid chromatography (HPLC-PDA) methods were applied. Antioxidant capacity was determined by ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods. Sensory properties of herbal extracts, as well as enriched goat milk were evaluated using quantitative descriptive analysis procedure. Mint extract was characterized with higher content of total polyphenols and flavonoids (4745.45 and 2581.82 mg gallic acid equivalents/L), hidroxycinnamic acids (835.77 mg caffeic acid equivalents/L), as well as antioxidant capacity (22.30 and 28.25 mM Trolox/L by ABTS and DPPH), while rosemary extract provided a higher content of total tannins (0.88 %). The most abundant and representative polyphenolic compound in both extracts was rosmarinic acid. Addition of both herbal extracts to goat milk resulted with a higher content of bioactive compounds and antioxidant capacity in comparison to plain goat milk. Although rosemary extract was preferred over mint according to the sensory panel, goat milk enriched with rosemary extract was scored lower when compared to mint-containing milk. The results confirm that mint and rosemary extracts are a rich source of bioactive antioxidants, indicating their potential for use in food production. The addition of both extracts to goat milk enhanced its bioactive composition and improved sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA