The Effect of Refrigerated Storage on Anti-Diabetic and Antioxidant Potency of Probiotic Yogurt Treated with Some Medicinal Plants

This research aimed to evaluate the effect of inclusion Codonopsis pilosula (CP), Illicium verum (IV), Lycium barbarum (LB), and Psidium guajava (PG) water extracts in yogurt (Y) on phenolic antioxidant-linked α-amylase α -glucosidase inhibitory activities. Four types herbal (CP-Y, IV-Y, LB-Y, PG-Y) plain-Y (control) were prepared stored disposable plastic containers at 4 °C for 28 days. All samples analysed peptide concentration using O-phthaldialdehyde, total content (TPC), 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging activity, α-glucosidase activities (IC50). LB-Y showed highest TPC (p < 0.05) among all yogurts during storage. IV-Y activity yogurts. The best (IC50) was days 7 14 In conclusion, could be considered as a potential functional food with antioxidant anti-diabetic properties.