ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE
Foda, M., El-Sayed, M., Al-Moghazy, M., Hassan, A., Rasmy, N. (2009). ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE. EKB Journal Management System, 34(2), 1037-1047. doi: 10.21608/jfds.2009.112151
Mervat I. Foda; M. M. A. El-Sayed; Marwa M. Al-Moghazy; Amal A. Hassan; Nagwa M. Rasmy. "ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE". EKB Journal Management System, 34, 2, 2009, 1037-1047. doi: 10.21608/jfds.2009.112151
Foda, M., El-Sayed, M., Al-Moghazy, M., Hassan, A., Rasmy, N. (2009). 'ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE', EKB Journal Management System, 34(2), pp. 1037-1047. doi: 10.21608/jfds.2009.112151
Foda, M., El-Sayed, M., Al-Moghazy, M., Hassan, A., Rasmy, N. ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE. EKB Journal Management System, 2009; 34(2): 1037-1047. doi: 10.21608/jfds.2009.112151

ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE

Journal of Food and Dairy Sciences
Article 3, Volume 34, Issue 2, February 2009, Page 1037-1047  XML PDF (672.59 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.112151
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Authors
Mervat I. Foda email 1; M. M. A. El-Sayed2; Marwa M. Al-Moghazy2; Amal A. Hassan3; Nagwa M. Rasmy3
1Dairy Science Dept., National Research Centre, El-Behoos, Dokki, 12622 Cairo, Egypt
2Dairy Science Dept., National Researh Center, El-Behoos, Dokki, Cairo, Egypt.
3Food Science and Technology Dept., Faculty of Agric. Ain Shams Univ., Shubra El-Khema, Egypt.
Abstract
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 acceptability 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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