Antioxidant activities and flavor characteristics of broccoli yogurt
The changes of functional factors of antioxidant activity and volatile flavor substances were studied by co-fermentation broccoli with yo-ghurt.After optimization by single factor and response surface methodology,broccoli yoghurt's total flavone content,total phenol content,SOD activi-ty,CAT activity and total antioxidant activity were 3.7 times,3.4 times,15.2 times,1.8 times and 3.2 times higher than those of the control group without broccoli,respectively.Its scavenging ability of DPPH,ABTS,O2- and OH- free radicals was significantly enhanced.During 1-10 days of storage,the ac-tive substances and antioxidant activity of broccoli yogurt decreased significantly,and then gradually stabilized.But after 21 days of storage,it was still sig-nificantly higher than the control group.Antioxidant active substances were mainly released during gastric digestion.After in vitro digestion,the total phe-nol,total flavonoids and total antioxidant activity of broccoli yoghurt were 69％,334.8％and 142.4％higher than those of the control group,respectively.SPME-GC-MS analysis showed that its key flavor substances contain leaf alcohol and 4-methylthiobutyronitrile,giving it a unique flavor.The addition ofbroccoli can increase the antioxidant activity and free radical scavenging capacity of yogurt,and give it a unique flavor,providing reference for the ap-plication of broccoli in functional yogurt.
NETL
NSTL
万方数据
维普
