Raghad Al Musa*(1), Esraa Ethafa(1), Zainab Ali(1), Najla Al Garory(1), Sara Shareef (1)
(1). Department of Food Sciences, College of Agriculture, University of Basrah, Basrah, Iraq.
(*Corresponding author: Raghad Saad, E-Mail: raghad.saad@uobasrah.edu.iq).
Accepted:17/09/2024 Received:6/01/2025
Abstract:
Roselle flowers and Berberis fruits were extracted, and the DPPH radical scavenging ability was measured at concentrations of 5, 10, and 15 mg/ml, along with antimicrobial activity at a concentration of 5 mg/ml against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Pseudomonas aeruginosa. The active compounds were identified using GC-MS technology. The yogurt was made with 5% and 10% concentrations of cow’s milk and flavored with Roselle extract T2 and Berberis extract T3, and the control sample was made from cow’s milk T1. Yogurt was also made from Iraqi buffalo milk flavored with Roselle extract T5 and Berberis extract T6, and the control sample was made from buffalo milk T4. The physicochemical tests for the samples were also conducted. The scavenging ability of the Roselle extract ranged between 28.45 and 45.12%, and for the Berberis extract, it ranged between 27.92 and 42.85%. The diameter of the inhibition zone in the Roselle extract ranged between 1.00 and 1.1 mm, while in the Berberis extract, it ranged between 0.6 and 1.4 mm. Several active compounds were observed, including levoglucosenone, pentanoic acid, and 4-oxo-ethyl ester, among others, at varying area concentrations. The highest percentages of fat, protein, and solids in T6 at a concentration of 10% were 4.47%, 4.78%, and 0.67%, respectively. The highest values for taste, aroma, color, texture, and acceptability were recorded in T6 at a concentration of 5%, with scores of 4.54, 3.95, 4.05, 4.17, and 4.87, respectively. This indicates that the addition of plant extracts to the yogurt resulted in an improvement in its composition and physicochemical and sensory properties.
Keywords: Active compound , Antioxidant, DPPH , GC-MS , Inhibition diameter.
Full paper in Arabic: pdf