Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir
(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic pla...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/20/10287 |
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| author | Ovidiu Tița Maria Adelina Constantinescu Mihaela Adriana Tița Tiberius Ilie Opruța Adriana Dabija Cecilia Georgescu |
| author_facet | Ovidiu Tița Maria Adelina Constantinescu Mihaela Adriana Tița Tiberius Ilie Opruța Adriana Dabija Cecilia Georgescu |
| author_sort | Ovidiu Tița |
| collection | DOAJ |
| description | (1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product. |
| first_indexed | 2024-03-09T20:47:16Z |
| format | Article |
| id | doaj.art-07f171a1a2f942dbaae264638148bcb3 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:47:16Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-07f171a1a2f942dbaae264638148bcb32023-11-23T22:42:11ZengMDPI AGApplied Sciences2076-34172022-10-0112201028710.3390/app122010287Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of KefirOvidiu Tița0Maria Adelina Constantinescu1Mihaela Adriana Tița2Tiberius Ilie Opruța3Adriana Dabija4Cecilia Georgescu5Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, RomaniaDepartment of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, RomaniaDepartment of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, RomaniaDepartment of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaDepartment of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania(1) Background: Natural antioxidants are health products found in many plants and may have a therapeutic effect on various diseases caused by oxidative stress. The purpose of this research is the antioxidant analysis of some kefir samples enriched with volatile oils extracted from three aromatic plants; (2) Methods: The volatile oils were extracted from lavender, fennel and mint. Four samples of kefir were made: kefir enriched with encapsulated lavender volatile oil, kefir enriched with encapsulated mint volatile oil, kefir enriched with encapsulated fennel volatile oil and a control sample without volatile oils. The analysis took place in three periods of storage: on the first day, on the 10th day and the 20th day; (3) Results: The antioxidant activity of kefir samples had decreased during the storage. The kefir sample with fennel and lavender volatile oil had the highest antioxidant activity, while the control sample had the lowest activity; (4) Conclusions: We can conclude that the volatile oils add value to the finished product.https://www.mdpi.com/2076-3417/12/20/10287kefirlavendermintfennelvolatile oilsantioxidants |
| spellingShingle | Ovidiu Tița Maria Adelina Constantinescu Mihaela Adriana Tița Tiberius Ilie Opruța Adriana Dabija Cecilia Georgescu Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir Applied Sciences kefir lavender mint fennel volatile oils antioxidants |
| title | Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir |
| title_full | Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir |
| title_fullStr | Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir |
| title_full_unstemmed | Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir |
| title_short | Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of Kefir |
| title_sort | valorization on the antioxidant potential of volatile oils of i lavandula angustifolia i mill i mentha piperita i l and i foeniculum vulgare i l in the production of kefir |
| topic | kefir lavender mint fennel volatile oils antioxidants |
| url | https://www.mdpi.com/2076-3417/12/20/10287 |
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