Changes in Functional Components and Activities of Functional Coconut Plant-based Yogurt during Storage

Abstract

Coconut milk and concentrated coconut water were used as raw materials to develop functional coconut plant-based yogurt, and the yogurt without concentrated coconut water was selected as the control. The content of total phenols and flavonoids, free radical scavenging ability, reducing ability, anti-lipid peroxidation ability, copper ion chelating ability and α-glucosidase and α-amylase inhibitory ability were used as evaluation indicators to study the dynamic changes of functional components and activities of yogurt during storage from 0 to 28 days. The results showed that the content of polyphenols and flavonoids in functional coconut plant-based yogurt showed a decreasing trend with the prolongation of storage time. On the 28th day of storage, the ABTS free radical scavenging rate and anti-lipid peroxidation ability of functional coconut plant yogurt were 77.84%±1.91% and 41.93%±2.09%, respectively, with no significant difference compared with the 0th day (P>0.05), α-glucosidase inhibition rate was 58.81%±6.63%, an increase of 28.66% compared with 0 d, while DPPH, hydroxyl and superoxide anion radical scavenging rate, total reducing power, iron and copper ion reducing power, copper The ion chelating ability and the inhibition rate of α-amylase were decreased compared with 0 d. During the whole storage period, the polyphenol and flavonoid content, antioxidant and hypoglycemic activities of functional coconut plant-based yogurt were much higher than those of the control yogurt.

Keywords

• functional
• coconut plant-based yogurt
• antioxidant activity
• hypoglycemic activity
• storage period