Effect of a Mixture of Sweet Clover, St. John's Wort and Purslane Extracts on the Antioxidant Activity of Yogurt

The use of plant extracts in the production of functional dairy products is one of the relevant directions in modern food technology. Plant extracts can increase the nutritional and biological value of yogurt and improve its antioxidant properties. This study investigated the effect of a mixture of sweet clover, St. John’s wort and purslane extracts on the antioxidant activity of yogurt. The extract mixture was added to yogurt in an amount of 1 ml. The ratio of plant components in the mixture was 35:35:30, 35:30:35 and 40:25:35. Yogurt without added extracts was used as a control sample. The results showed that the addition of plant extract mixtures increased the antioxidant activity of yogurt. The TEAC value of the control yogurt was 50.80 µmol TE/g, while the fortified yogurt samples showed values ranging from 63.00 to 74.03 µmol TE/g. The highest antioxidant activity was observed in yogurt enriched with the mixture of sweet clover, St. John’s wort and purslane extracts at a ratio of 35:30:35. In this sample, the TEAC value reached 74.03 µmol TE/g, which was approximately 45.7% higher than that of the control sample. The obtained results indicate the prospects of using a mixture of sweet clover, St. John’s wort and purslane extracts as a natural functional additive in yogurt production. This mixture can increase the antioxidant potential of yogurt and contribute to expanding the range of functional dairy products.