섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성

Abstract

Purpose: This study investigated the physicochemical characteristics and antioxidant activities of yogurt supplemented with different concentrations of Artemisia argyi H. (A. argyi). Methods: Yogurt was prepared using powdered skim milk, oligosaccharides, and supplementations of varying concentrations of A. argyi (0~2%). Fermentation was achieved using a commercial starter for 18 hr at intervals of 6 hr. Results: During fermentation, the pH of yogurt supplemented with A. argyi decreased from 4.43 to 4.46, with a corresponding increase in acidity. The number of viable cells in the supplemented yogurt was also determined to increased. Yogurt supplemented with 1% A. argyi at 18 hr fermentation had the highest lactic acid content (9.08 mg/g) compared to other concentrations of A. argyi. The total polyphenol and flavonoid contents of yogurt supplemented with A. argyi were also significantly increased in a dose-dependent manner. Furthermore, we also observed a dose-dependent increase in the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities of the supplemented yogurt. Conclusion: These results indicate that yogurt supplementation with A. argyi is suitable for producing antioxidant-rich fermented milk products.