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    STUDIA CHEMIA - Issue no. 3, Tom I / 2016  
         
  Article:   ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF SOME COMMERCIAL FRUIT- FLAVOURED YOGURTS.

Authors:  BIANCA MOLDOVAN, BRIGITTA IASKO, LUMINIŢA DAVID. 		 
       
         
  Abstract:   There is currently an increasing interest in developing functional foods and in the use of natural food antioxidants as health promoting additives. The purpose of our study was to compare the antioxidant potential and the total phenolic content of 12 commercial available fruit flavoured yogurts from three different producers present on the Romanian diary market. The free radical scavenging capacity was evaluated using the 2, 2-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) assay and the total phenolic content (TPC) was determined by Folin-Ciocalteu method. The TPC of the investigated samples varied between 362.3 and 926.7 mg gallic acid equivalents/mL yogurt and the antioxidant activity (AA) was in the range of 197.1÷ 653.8 mM Trolox/mL yogurt. A positive linear correlation between the antioxidant activity and the total phenolic content (R2 = 0.915; 0.912; 0.687) was established for the yogurt samples.

Keywords: fruit-flavoured yogurt, polyphenols, antioxidant activity
 
         
     
         
         
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