Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt
El-Sayed, H., El-Sayed, S., Youssef, N., Murad, S., Ibrahim, E. (2024). Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt. EKB Journal Management System, 67(6), 185-192. doi: 10.21608/ejchem.2023.242081.8731
Hoda S. El-Sayed; Samah M. El-Sayed; Nora M. Youssef; Soha A. Murad; Eman A. Ibrahim. "Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt". EKB Journal Management System, 67, 6, 2024, 185-192. doi: 10.21608/ejchem.2023.242081.8731
El-Sayed, H., El-Sayed, S., Youssef, N., Murad, S., Ibrahim, E. (2024). 'Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt', EKB Journal Management System, 67(6), pp. 185-192. doi: 10.21608/ejchem.2023.242081.8731
El-Sayed, H., El-Sayed, S., Youssef, N., Murad, S., Ibrahim, E. Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt. EKB Journal Management System, 2024; 67(6): 185-192. doi: 10.21608/ejchem.2023.242081.8731

Bioactivity of anthocyanin and polyphenols from Canna indica and their potential use as an additive to improve stirred yogurt

Egyptian Journal of Chemistry
Volume 67, Issue 6, June 2024, Page 185-192  XML PDF (886.05 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.242081.8731
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Authors
Hoda S. El-Sayedorcid 1; Samah M. El-Sayed email 1; Nora M. Yousseforcid 2; Soha A. Muradorcid 3; Eman A. Ibrahimorcid 3
1Dairy Department., Food Industries and Nutrition Research Institute, National Research Centre,33 El Bohouth St., Dokki, P.O.12622, Giza, Egypt.
2Ornamental Plants Woody Trees Department, Agriculture and Biological Research Institute, National Research Centre, 33 El Buhouth St., Dokki, Giza, 12622, Egypt.
3Plant Biochemistry Department, Agriculture and Biological Research Institute, National Research Centre, 33 El Buhouth St., Dokki, Giza, 12622, Egypt.
Abstract
This research studies the effect of crude anthocyanin extract from Canna indica on improving the nutritional value of stirred yoghurt. Also, The chemical composition, antioxidant, anti-inflammatory and antimicrobial activities of Cannes indica extract were evaluated. The crude extract contained anthocyanin (463.67µg/g), total phenolic (172.32±1.34µg/g), flavonoids (14.86±0.11 µg/g) and tannin (2.53±0.01 µg/g). The highest concentrations of phenolic compounds identified by HPLC were chlorogenic acid, ellagic acid, gallic acid, and apigenin. In addition, the crude anthocyanin extract strongly inhibited Gram-positive bacteria with a clear area zone of 13-18 mm, followed by efficacy against Gram-negative bacteria and fungi. The antioxidant potency ranged from 54.76 to 94.44% at a concentration of 75 μg/mL with strong anti-inflammatory activity in an in vitro study. During storage for 15 days, the yield of yogurt mixed with 0.2 and 0.4 mg crude anthocyanins/100 ml milk was evaluated chemically and microbiologically and compared to the control group. The growth of the probiotic Lacticaseibacillus rhamnosus reached its maximum on the 15th day. Treatments were fungi- and yeast-free for up to 15 days, and low fungi-yeast counts and primarily psychosomatic counts emerged for control. Moreover, the protein, fat, and ash content of treatments and control treatments increase with a progressive cold storage period.
Keywords
Anthocyanin; Polyphenols; Anti-inflammatory; Antimicrobial; Probiotics; stirred yogurt; physiochemical analysis
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