The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt

Prosopis farcta is a kind of subaltern silk flowers that due to its healthful effects and its use in the prevention of chronic diseases, this plant can be used as a natural and safe food additive. Main component and major constituent of this plant root is luteolin which is a flavonoid. The objective of this research was to determine the antioxidant and quality characteristics of set-yogurt samples containing aquatic extract of prosopis farcta root (T1: 0.01, T2: 0.03 and T3: 0.05%v/v) and luteolin (T4: 0.005 and T5: 0.01%v/v) stored at 4°С for 15 days. After storage, the starter bacteria count in yogur samples containing aquatic extract of prosopis farcta root was more than that in yogur samples containing luteolin and control (p< 0.01). DPPH radical scavenging activity increased upon increasing the content of the aquatic extract of prosopis farcta root and lutelin. In sensory evaluations, T1 gave the highest overall acceptability score (after control) among the experimental groups. The results of this study thereby demonstrate that aquatic extract of prosopis farcta root can be used to improve the antioxidant capacity of set-yogurt.