Effect of Mentha Piperita, Anethum Graveolens and Ocimum Basilicum in Yogurt On The Inhibition Of Angiotensin-Converting Enzyme (ACE)

Author

Amirdivani S. & Baba A.S.
lnstitute of Biogical Sciences, FacutTy of Science, University of Malaya, 50603 Kuala Lumpur
Tel: 017-3403018  Fax: 03-79674178  Email:sh. This email address is being protected from spambots. You need JavaScript enabled to view it.

Language

English

Title

Effect of Mentha Piperita, Anethum Graveolens and Ocimum Basilicum in Yogurt On The Inhibition Of Angiotensin-Converting Enzyme (ACE)

Proceeding

Medicinal and Aromatic Plants Seminar (MAPS 2008)

Date

29th October - 22nd October 2008)

Place Held

The Legend Hotel, Kuala Lumpur

Abstract

Yogurt enriched with herb can play an important dietary role for people with high blood pressure. In the present study, the efiect of three Iranian traditional herbs on yogurt formation was Investigated. Total phenolic content TPC), antioxidant activity, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE) were determined during a 28-day storage (4⁰C) period. TPC and antioxidant activity were carried out using Folin-Ciocalteau reagent and 2,2-diphenyl-1-picrylhydrazyl, respectively. ACE inhibition was measured by determining the inhibitory effect of the yogurt extract on rabbit long extract (source of ACE) degradation of furanacryloyl-Phe-Gly-Gly. The presence of herbs increased fermentation rate. pH 4.5 was achieved fastest for Graveolens (Anethum graveolens) yogurt followed by Ocimum (Ocimum basilicum), Peppermint (Mentha piperita) and plain yogurts (240,300,300 and 420 minutes, respectively). Highest TPC was recorded in Graveolens (35µg/ml) followed by Peppermint, Ocimum and plain yogurts (26 µg/nil. 2Opg/ml,  l5µg/ml, respectively), with the values reaching 48, 38, 28 and 20 for Graveolens, Peppermint, Ocimum and plain yogurts, respectively on the 28th day of storage. All herbal-yogurts had the highest (p<0.O5) antioxidant attivities than that in plain-yogurt, both at the end of fermentation and also during storage. The presence of herbs stimulated proteolysis in yogurt, with maximum OPA peptide of 30-33mg/g recorded on day 7, compared to l8mg/g in plain-yogurt. All yogurts showed anti-ACE activities. Peppermint yogurt showed the highest anti-ACE activity throughout the storage period, whereas Ocimum and Graveolens yogurts showed significantly higher anti-oxidant activities than that In plain yogurt only on day 0 and day 28 of storage. The addition of herb apparently enhanced the fermentation of yogurt and increased the anti-ACE activity. Peppermint Lrt may have the potential to be used therapeutically in the management of hypertension.

Keywords

Peppermint: graveolens; ocimum basillicum; yogurt: hypertension

Session

Poster Abstracts

Topic

Think Global, Act Local: A New Paradigm In Malaysian Herbal Industry (Prof. Emeritus Dr. Abdul Latif Ibrahim-UNISEL)