Evaluation of α-glucosidase inhibitor activity and bioactive compounds in purple wheat flour yogurts

Abstract

Nowadays, the food industry attaches more importance to studies on using purple components in food formulations due to their bioactive properties. This study evaluated the phenolic compound content, antioxidant activity, physicochemical properties, sensory properties, and α-glucosidase activities in yogurt enriched with purple wheat flour. Yogurts were produced using varying concentrations of purple wheat flour labeled as sample A (1.5 %), sample B (3 %), and sample C (4.5 %). It was observed that incorporating purple wheat flour led to a decrease in pH and an increase in L*, a*, and b* values, as well as the acidity and viscosity of the yogurts. Sample C contained the highest phenolic content (37.6 mg GAE/100 g dry matter) on day 14, along with the highest flavonoid content (14.59 mg CE/100 g) on day 21 when than control yogurt. In addition, sample C had the highest α-glucosidase activity (38.35 %) on day 14 and anthocyanin content (13.55 g/100 g) on day 21. As a result, C yogurt can be consumed as a diabetic product with antidiabetic and antihypertensive properties by reaching optimal α-glycosidase inhibition activity. Furthermore, yogurts containing purple wheat flour received higher sensory scores from panelists.