Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp

[Display omitted] •An herbal extract containing clove, lemongrass and green mate was optimized.•The optimized extract (OE) was rich in chlorogenic acid, isoquercitrin, rutin, and gallic acid.•OE increased the antioxidant activity and total phenolics of fermented milks.•Fermented milks had a good sen...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.950-958
Main Authors: Ramos, Lorena Rodrigues, Santos, Jânio Sousa, Daguer, Heitor, Valese, Andressa Camargo, Cruz, Adriano Gomes, Granato, Daniel
Format: Article
Language:English
Subjects:
Antioxidants - chemistry
Cymbopogon - chemistry
Dairy products
Dietary Supplements
Fermentation
Functional foods
Ilex paraguariensis
Ilex paraguariensis - chemistry
Ipomoea batatas - chemistry
LC-ESI-MS/MS
Phenolic acids
Phenols - analysis
Plant Extracts - chemistry
Polyphenols - analysis
Response surface methodology
Syzygium - chemistry
Syzygium aromaticum
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Summary:[Display omitted] •An herbal extract containing clove, lemongrass and green mate was optimized.•The optimized extract (OE) was rich in chlorogenic acid, isoquercitrin, rutin, and gallic acid.•OE increased the antioxidant activity and total phenolics of fermented milks.•Fermented milks had a good sensory acceptance. The aims of the present study were to optimize and characterize the phenolic composition of a herbal extract composed of green mate (Ilex paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon citratus) and to propose the addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas). Proximate composition, pH, acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all formulations were measured, and sensory attributes were also investigated. The addition of a lyophilized extract (1g 100g−1) containing 87.5% clove and 12.5% green mate increased the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance. The TPC and total reducing capacity had a slight change during 21days of storage. The data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with potential functional properties.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.11.069