Production of Function yogurts drink fortified with different types of herbal extracts and study its biological attributes in hepatitis rats

Document Type : Original Article


1 Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra Khaima, Cairo, Egypt

2 Dept. of Food Sci., Fac. Agric., Ain Shams Univ.

3 Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi Arabia

4 Home Economic Department, Faculty of Specific Education, Ain Shams University

5 Department of Dairy Science and Technology, Faculty of Agriculture, Al-Azhar University


The present study aimed to produce function yoghurt drink fortified with different types of herbal extracts (Ginger, Amla, Curcuma) and assess its therapeutic effect in hepatitis rats. The rats were randomly divided into two main groups. The first group were control (-) (6 rats) was fed on a standard diet, while the second group (30 rats) were fed on standard diet and injected it by CCl4 "for two weeks" to induce chronic damage in the liver (hepatitis) then divided into five groups (6 rats each group), then treated by plain drinking yoghurt and different herbal drinking yoghurt fortified with different types of herbs extract. Different Biological attributes were determined. The antioxidant activity, total phenolic content and chemical properties were evaluated in herbal extracts and yoghurt product and their hepatoprotective effect of each alone evaluated in albino rats against carbon tetrachloride (CCL4) induced liver injury. The hepatoprotective activity was assessed using various biochemical parameters and histopathological studies. The results indicated that functional flavoured drinking yoghurt containing herbal extract exhibited no significant differences were observed in total solids, fat, protein, ash, and lactose content them control samples. Drinking yoghurt fortified with Curcuma exhibited highest content of antioxidant activity and total phenolic content among all treatments. Also, rats fed on diet supplemented with drinking yoghurt fortified with Curcuma for 28 days showed higher potential hepatoprotective effects compared to liver injury control group (IC). The rats succeeded to restore the biochemical parameters and improved the histological alteration of the liver. This improvement was pronounced partly in the group received drinking yoghurt fortified with Ginger and Amla herbal extracts while, the group received drinking yoghurt fortified with Curcuma herbal extract were improved totally. It could be concluded that drinking yoghurt fortified with different herbal extract especially Curcuma can be used as ingredients in functional foods for people suffering from liver diseases.