The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese

Akan E., YERLİKAYA O., AKPINAR A., KARAGÖZLÜ C., Kinik O., UYSAL H.

International Journal of Dairy Technology, vol.74, no.3, pp.554-563, 2021 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 74 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/1471-0307.12778
  • Journal Name: International Journal of Dairy Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.554-563
  • Keywords: Antioxidant activity, Herbs, Packaging material, Total phenolic compound, Whey cheese
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

This study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage.