Recently an increasing number of innovations have been made to improve certain nutritional characteristics of food in order to enhance the effects on human health and well-being. An example is enriching food with aromatic plants like rosemary, which are considered important sources of bioactive compounds with antioxidant activity. Enriching products with bioactive compounds of rosemary through animal diets is a possibility to be evaluated. The aim of this work was to study the effect of adding rosemary phytoderivatives as a supplement to a lactating sheep’s diet on the antioxidant properties and total phenolic content of ewe cheese ripened 45 days. Antioxidant capacity and total phenolic content in rosemary cheese and control cheese (cheese without rosemary supplementation) were measured by Oxygen Radical Absorbance Capacity and Folin–Ciocaulteu method, respectively. The antioxidant capacity of rosemary cheese was more than double that of control cheese (47.73mol TE/g vs 18.88mol TE/g). Moreover, a positive correlation (0.806) between total antioxidant capacity and total phenolic content was found to be significant (P < 0.01). This study showed an attempt to enhance the functional property of dairy products.
Enhancing antioxidant properties of cheese by feeding dairy ewes with rosemary leaves (Rosmarinus officinalis L.)
CODINI, Michela;BRANCIARI, Raffaella;MIRAGLIA, DINO;RANUCCI, David;CECCARINI, MARIA RACHELE;Rossana Roila;BECCARI, Tommaso;TRABALZA MARINUCCI, Massimo;
2014
Abstract
Recently an increasing number of innovations have been made to improve certain nutritional characteristics of food in order to enhance the effects on human health and well-being. An example is enriching food with aromatic plants like rosemary, which are considered important sources of bioactive compounds with antioxidant activity. Enriching products with bioactive compounds of rosemary through animal diets is a possibility to be evaluated. The aim of this work was to study the effect of adding rosemary phytoderivatives as a supplement to a lactating sheep’s diet on the antioxidant properties and total phenolic content of ewe cheese ripened 45 days. Antioxidant capacity and total phenolic content in rosemary cheese and control cheese (cheese without rosemary supplementation) were measured by Oxygen Radical Absorbance Capacity and Folin–Ciocaulteu method, respectively. The antioxidant capacity of rosemary cheese was more than double that of control cheese (47.73mol TE/g vs 18.88mol TE/g). Moreover, a positive correlation (0.806) between total antioxidant capacity and total phenolic content was found to be significant (P < 0.01). This study showed an attempt to enhance the functional property of dairy products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
