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Antioxidant activity of dried spearmint and its use in white cheese [electronic resource].

By:

Foda, Mervat I

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Language: English Summary language: Arabic Description: p.1037-1047Other title:

تقييم النشاط المضاد للأكسدة للنعناع البلدى الجاف واستخدامة فى الجبن الابيض [Added title page title]

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Mansoura University journal of agricultural sciences, 2009 v. 34 (2) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34(2)Summary: Recently, spearmint (Mentha spicata) has been used as a valuable source of the potent antioxidant for the nutraceuticals and cosmetic industries. So, antioxidant actiVity of spearmint extracts, ethanolic or water, were determined using two lipid model systems (DPPH scavenging activity and β-carotene bleaching test) and compare with a synthetic one, phenolic compounds were also determined. UF-white cheese was manufactured with adding different concentrations of dried spearmint. Chemical composition and consumer's acceptabiiity of produced white cheese were studied. The results show that DPPH scavenging activity was 77 % and 87 % for ethanolic and water extract respectively and lower concentrations of spearmint showed the highest overall acceptability.

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Recently, spearmint (Mentha spicata) has been used as a valuable source of the potent antioxidant for the nutraceuticals and cosmetic industries. So, antioxidant actiVity of spearmint extracts, ethanolic or water, were determined using two lipid model systems (DPPH scavenging activity and β-carotene bleaching test) and compare with a synthetic one, phenolic compounds were also determined. UF-white cheese was manufactured with adding different concentrations of dried spearmint. Chemical composition and consumer's acceptabiiity of produced white cheese were studied. The results show that DPPH scavenging activity was 77 % and 87 % for ethanolic and water extract respectively and lower concentrations of spearmint showed the highest overall acceptability.

Summary in arabic.

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