Functional characteristics of ice creams enriched with Aronia melanocarpa and Sambucus nigra L. extracts

In this study, the effects of Aronia melanocarpa and Sambucus nigra L. extracts added at different concentrations (0.5%, 1%,and 1.5%) on the physicochemical, sensory, microbiological, antioxidant capacity (DPPH• and ABTS•+ radical scavenging activity, TPC,TFC, and TAC) antidiabetic (α-amylase and α-glucosidase inhibition), and anti-Alzheimer properties (AChE inhibitory activity) of icecream were investigated. According to the statistical analysis results, extract addition did not have an effect on the total dry matter, fatand ash ratios of the ice cream samples (p > 0.05), but it had an effect on the protein ratio, viscosity, and first drip time at the level ofp < 0.05. The addition of extract positively affected the DPPH• radical scavenging activity IC50 and ABTS•+ radical scavenging activityIC50 values of the ice cream samples, and also increased the TPC, TFC, and TAC values. Indeed, a decrease in the IC50 values of DPPH•and ABTS•+ radical scavenging activities indicates an increase in antioxidant activity. The highest TPC, TFC, and TAC values weredetected in the A-1.5 sample (sample containing 1.5% A. melanocarpa extract) as 749.33 mg GA/kg, 434.70 mg QE/kg, and 290.97 mg/kg, respectively. Similarly, the highest α-amylase inhibitory activity (23.08%), the highest α-glucosidase inhibitory activity (10.41%) andthe highest AChE inhibitory activity (14.70%) were observed in the A-1.5 sample. Extract addition had no effect on microbiologicalproperties and sensory properties except texture. The results of this study showed that A. melanocarpa, S. nigra L. extracts can be usedas a natural additive with antioxidant, antidiabetic and anti-Alzheimer activities in ice cream production.