Inclusion of Mentha piperita, Anethum graveolence and Ocimum basilicum in Yogurt and their effect on the Inhibition of Enzyme Relevant to Hypertension and type-2 Diabetes

Amirdivani, Shabboo (2007) Inclusion of Mentha piperita, Anethum graveolence and Ocimum basilicum in Yogurt and their effect on the Inhibition of Enzyme Relevant to Hypertension and type-2 Diabetes. Masters thesis, University of Malaya.

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Official URL: http://dspace.fsktm.um.edu.my/handle/1812/514

Abstract

Medicinal herbs are widely used both in culinary and as therapeutic herbs in traditional medicine. The present study investigated the effects of inclusion of herbs into milk on yogurt formation and the effects on a-amylase, a-glucosidase and angiotensin I converting enzyme (ACE) activities. Pasteurised cow’s milk and starter culture mixture (Streptococcus thermophilus and Lactobacillus acidophilus) were incubated at 41ºC in the presence or absence of herbalwater extracts followed by storage at 4ºC. The addition of herbs into yogurt reduced pH at a faster rate than that in plain yogurt. pH 4.5 was achieved fastest for Anethum graveolence–yogurt (240 minutes) followed by Ocimum basilicum- and Mentha piperita-yogurts (both 300 minutes) and plain-yogurt (420 minutes). The TTA for these herbal-yogurts were higher than plain yogurt at all time points during the incubation. Both O. basilicum and M. piperita-yogurts had the same rate of TTA production whereas A. graveolence-yogurt had higher rate of TTA production (p<0.05) between the 180th- 240th minute of fermentation. All herbal yogurts had higher (p<0.05) antioxidant activity than plain yogurt. The OPA peptides in herbal yogurts increased by 28-36% by the 7th day of storage, with highest increase in M. piperita- followed by A. graveolence- and O. basilicum-yoghurts (33.4, 31.5, 30.2 mg/g respectively). All herbal yogurts showed higher anti-ACE activity than plain yogurt at respective storage periods. M. piperita-yogurt had the highest inhibitory effect on ACE activity throughout the storage period (84.9, 87.3, 74.0 and 63.6 % on day 0, 7, 14, 21 and 28 respectively). O. basilicum–yogurts showed higher (p<0.05) anti- ACE activity than plain yogurt only on day 0 of storage. A. graveolence-yogurt however showed stronger anti-ACE activity than O. basilicum-yogurt compared to plain-yogurt on all storage days except on day 28. Most potent effect on a-amylase inhibition on day 7 of storage was shown by A. graveolence-yogurt followed by M. piperita and O. basilicum-yogurts (26.6, 37.3, and 42.0% respectively). All herbal-yogurts also inhibited a-glucosidase, with highest inhibition on day 7 caused by A. graveolence-yogurt, M. piperita-yogurt and O. basilicum-yogurt (38.7, 22.6 and 15.7% respectively). The herbs studied modified yogurt formation with beneficial effects on enzymes important in the management of hypertension and diabetes mellitus.

Item Type: Thesis (Masters)
Subjects: Q Science > Q Science (General)
Depositing User: MS SITI NUR ATIKAH MOHAMAD RUSDI
Date Deposited: 31 Jul 2013 03:16
Last Modified: 31 Jul 2013 03:16
URI: http://repository.um.edu.my/id/eprint/1097

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