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Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts

Date: December 27,2021 |Hits: 258 Download PDF How to cite this paper

Kanik1,2, Birbal Singh1, Jyoti B. Dhar1, Gauri Jairath1, Rinku Sharma1, Devi Gopinath1, Gorakh Mal1,*

1ICAR-Indian Veterinary Research Institute, Regional Station, Palampur (HP), India.

2CSK Himachal Pradesh Krishi VishvaVidyalay, Palampur (HP), India.

*Corresponding author: Gorakh Mal


The objective of this study was to investigate the in vitro antioxidant activity of fermented milk of indigenous hill cattle (Himachali Pahari Cow) supplemented with various aqueous herbal extracts. The probiotic Lactobacillus rhamnosus GG (LGG) fermented milk supplemented with 1% aqueous herbal extracts of fruits of harad (Terminalia chebula), baheda (Terminalia bellerica), arjuna (Terminalia arjuna), and amla (Phyllanthus emblica) were evaluated for antioxidative activity. Fermented milk containing various aqueous herbal extracts, each @ 1.0%, and corresponding in vitro digested samples were centrifuged and analysed thereafter for estimation of total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power (FRAP), and O-pthaldialdehyde (OPA) activity. TPC (mg TAE/100 ml) was significantly (P<0.05) higher in fermented milk containing aqueous baheda extract in undigested (26.43±1.16), pepsin digested (36.53±0.30) and overnight digested (33.98±0.26) samples. Lowest TPC was found in undigested sample of fermented milk containing aqueous arjuna extract. FRAP (mg FeSO4 equivalent/100ml) was significantly (P<0.05) higher in fermented milk containing aqueous harad extract in undigested (247.46±1.38), pepsin digested (266.21±0.38) and overnight digested (235.64±0.62) samples. DPPH (%) activity was found to be highest in undigested and pepsin-digested fermented milk containing aqueous baheda extract (26.40±0.94 and 39.66±0.44) while in overnight digested sample DPPH activity was lowest in fermented milk containing aqueous amla extract (27.31±0.48). Highest OPA (mg TE/ml) value was found in fermented milk containing aqueous harad extract in undigested milk (4.95±0.04), pepsin digested (8.08±0.15) and overnight digested milk (9.13±0.29). Based on the results described above, we speculate that herbal extracts in milk fermented by probiotic LGG had better antioxidant activity.


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How to cite this paper

Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts

How to cite this paper: Kanik, Birbal Singh, Jyoti B. Dhar, Gauri Jairath, Rinku Sharma, Devi Gopinath, Gorakh Mal. (2021) Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts. International Journal of Food Science and Agriculture5(4), 762-774.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.12.025

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