ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE

Foda, Mervat I.; El-Sayed, M. M. A.; Al-Moghazy, Marwa M.; Hassan, Amal A.; Rasmy, Nagwa M.

doi:10.21608/jfds.2009.112151

ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE

Document Type : Original Article

Authors

¹ Dairy Science Dept., National Research Centre, El-Behoos, Dokki, 12622 Cairo, Egypt

² Dairy Science Dept., National Researh Center, El-Behoos, Dokki, Cairo, Egypt.

³ Food Science and Technology Dept., Faculty of Agric. Ain Shams Univ., Shubra El-Khema, Egypt.

10.21608/jfds.2009.112151

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.