Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSahingil, D.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:51:47Z
dc.date.available2024-08-04T20:51:47Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractTotal phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt fortified [5-20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip addition caused a proportional increase in the levels of total phenolics. Fifty-three volatile compounds were identified using the gas chromatographic method, and the major volatiles were carboxylic acids including acetic, butanoic, hexanoic and octanoic acids. After sensory evaluation, yogurt with 20% rosehip pulp added scored highest for overall acceptability. The use of rosehip pulp positively contributed to quality parameters such as water holding capacity, antioxidant capacity and phenolic contents, and contributed to volatile profile and sensory attributes of yogurt. Consuming yogurt with rosehip pulp could provide prebiotics for probiotic bacteria and contribute to the antioxidant activity of yogurt. Furthermore, it may enhance polyphenols with the potential to exert synergistic effects on human health.en_US
dc.identifier.doi10.1016/j.ijgfs.2022.100514
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85127087614en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100514
dc.identifier.urihttps://hdl.handle.net/11616/100559
dc.identifier.volume28en_US
dc.identifier.wosWOS:000791314200015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYogurten_US
dc.subjectRosa canina Len_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic contenten_US
dc.subjectVolatilesen_US
dc.titleEnrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortificationen_US
dc.typeArticleen_US

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