The Antioxidant Activity of Rose hip Marmalade Yogurt

Abstract

In this study, the highest antioxidant Rose hip marmalade was added before fermentation in different concentration (5%, 10% and 15%) to yogurt (set Rose hip marmalade yogurt). The antioxidant activity and the phenolic compounds content of Rose hip marmalade yogurt determined and comparing with plain yogurt during 21 days of cold storage. The Rose hip marmalade enhanced the radical scavenging activity of yogurt. where the  significant decreases of  antioxidant activity and phenolic compounds content occurred during cold storage period, Rose hip marmalade yogurt remained more rich in antioxidant and phenolic compounds comparing with plain yogurt.