Croatian scientific bibliography (CROSBI)

Bibliographic record number: 700213


Authors: Bušić, Arijana; Belščak-Cvitanović, Ana; Vojvodić, Aleksandra; Ljubić, Anita; Komes Draženka
Title: Bioactive profile and sensory properties of goat milk enriched with mint (Mentha piperita L.) and rosemary (Rosmarinus officinalis L.) extracts
Source: Book of abstracts: 7th Central European Congress on Food / Kakurinov, Vladimir (ed). - Skopje : Consulting and Training Center KEY , 2014. 226 (ISBN: 978-608-4565-05-5).
Meeting: 7th Central European Congress on Food
Location and date: Ohrid, Makedonija, 21-24.05.2014.
Keywords: Antioxidant capacity ; Goat milk ; Mint ; Rosemary ; Sensory evaluation
As a consequence of the modern lifestyle often accompanied by inadequate diet, a need for additional daily supplementation in bioactive compounds is increasing. Traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition and high antioxidant capacity can be used to enhance and improve the bioactive and sensory properties of food. Since goat milk is less preferred by consumers due to its specific sensory characteristics that are often regarded as undesirable, in this study the addition of 10 % of mint and rosemary extracts to goat milk was evaluated, with the aim of enhancing the bioactive composition and improving its sensory properties. For the characterization of bioactive profile of mint and rosemary extracts, and enriched goat milk, UV/Vis spectrophotometric (total polyphenols and flavonoids, total tannins and hidroxycinnamic acids) and high-performance liquid chromatography (HPLC-PDA) methods were applied. Antioxidant capacity was determined by ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods. Sensory properties of herbal extracts, as well as enriched goat milk were evaluated using quantitative descriptive analysis procedure. Mint extract was characterized with higher content of total polyphenols and flavonoids (4745.45 and 2581.82 mg gallic acid equivalents/L), hidroxycinnamic acids (835.77 mg caffeic acid equivalents/L), as well as antioxidant capacity (22.30 and 28.25 mM Trolox/L by ABTS and DPPH), while rosemary extract provided a higher content of total tannins (0.88 %). The most abundant and representative polyphenolic compound in both extracts was rosmarinic acid. Addition of both herbal extracts to goat milk resulted with a higher content of bioactive compounds and antioxidant capacity in comparison to plain goat milk. Although rosemary extract was preferred over mint according to the sensory panel, goat milk enriched with rosemary extract was scored lower when compared to mint-containing milk. The results confirm that mint and rosemary extracts are a rich source of bioactive antioxidants, indicating their potential for use in food production. The addition of both extracts to goat milk enhanced its bioactive composition and improved sensory properties.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Arijana Bušić (, 5. Lip. 2014. u 11:36 sati