Evaluation of changes at bioactive compounds in elderberry added dairy products by days

Bakır S.

5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF), Nanchang, China, 25 August - 01 September 2021, pp.135

  • Publication Type: Conference Paper / Summary Text
  • City: Nanchang
  • Country: China
  • Page Numbers: pp.135
  • Recep Tayyip Erdoğan University Affiliated: Yes


In recent years, demand for healthy foods directs people of choosing value-added products. These value-added foods are designed to fill appetite, give essential nutrients to people, prevent nutrition-related diseases, and improve consumers' physical and emotional well-being[1]. Dairy products account for a sizable portion of the functional foods market, and dairy-based functional beverages constitute a rapidly expanding area[2]. Elderberries (family Caprifoliaceae), on the other hand, are big evergreen shrubs or small trees native to the northern hemisphere. However, they have grown naturalized in many temperate and subtropical locations where humans dwell[3] and they have been examined for their potential as a botanical supplement for humans[4]. The stability of anthocyanins, polyphenolics, and antioxidant activities of elderberry fruit products wanted to be examined in this study. For this purpose, milk, yogurt, and kefir -another fermented dairy product- were chosen, and specified amounts of freeze-dried and powdered elderberry fruits were added. Control groups were prepared without elderberry addiction. All prepared dairy food products were monitored for three days to evaluate antioxidant potential throughout their methanol extracts. Spectrophotometric data analysis was applied on extracts with total monomeric anthocyanin analysis, total phenolic content and total antioxidant activity measurement -which were CUPRAC and DPPH assays- methods. Besides these, HPLC-PDA analyses have applied all samples and changes at selective phenolic, flavonoids and anthocyanin components were quantified for all dairy products prepared.