Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Antioxidant Activity of Greek-style Yogurt with Stevia Leaf Extracts

스테비아 잎 추출물을 첨가한 그릭 요거트의 항산화 활성 변화

  • Yoon, Ji-Woo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Ha-Na (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Ha, Tae-Jun (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Park, Su-Hee (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Sae-Me (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Ahn, Sung-Il (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Jhoo, Jin-Woo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Gur-Yoo (Dept. of Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
  • 윤지우 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 김하나 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 하태준 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 박서희 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 이세미 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 안성일 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 주진우 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 김거유 (강원대학교 동물생명과학대학 축산식품과학전공)
  • Received : 2016.12.09
  • Accepted : 2016.12.20
  • Published : 2016.12.30
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Abstract

This study was carried out to evaluate the antioxidant activity and total polyphnol content of Greek-style yogurt in 12% solid content with added stevia leaf extracts. Stevia leaf extracts used as sweetener in preparing Greek-style yogurt were prepared in hot water ($100^{\circ}C$ for 6 h 3 times, and by 70% fermented ethanol for 24 h at room temperature 3 times). The antioxidant activities were measured by assessing the radical scavenging effect through DPPH, ABTS, and FRAP assays. To identify the compounds present, total polyphenol content was evaluated using a Folin-Dennis assay. The capability to scavenge free radicals and total polyphenolic content were the highest in Greek-style yogurt containing 1% stevia extract and fermented in 70% ethanol. According to the results, antioxidant activities significantly increased when high concentration of stevia extracts were added to the yogurt (p<0.05). Therefore, these results suggest that stevia leaf extracts can be used as a source of functional compounds in Greek-style yogurt. We also suggest that fermented ethanol extraction can be used to obtain stevia leaf extracts.

본 연구는 열수 추출과 에탄올 추출법으로 추출한 스테비아 추출물을 그릭 요거트에 당으로 0.5%, 1% 비율로 첨가하여 DPPH, ABTS 라디칼 소거능과 FRAP 측정법을 통해 환원력을 측정하여 항산화능을 비교하고 총 폴리페놀 함량을 측정하기 위하여 수행되었다. 대조군에 비해 스테비아 잎 추출물을 첨가하였을 때 항산화능이 증가하였고 열수 추출물보다 에탄올 추출물을 첨가하였을 때 더 항산화능이 증가하는 경향을 보였으며, 총 폴리페놀 함량 또한 증가하는 경향을 보였다. 따라서 그릭 요거트 에스테비아 잎 추출물을 첨가하여 항산화 기능성이 함유된 발효유로서 에탄올 추출법이 효과적이라 사료된다.

Keywords

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