Nutritional, Health-Promoting Properties and Antioxidant Activity of Yemeni Fermented Milk (Laban) and A Laban-Pulicaria Jaubertii Mixture

Alsayadi Muneer MS, Almowallad Shamsan A., Yahya Mohammed A., Ekram Alsanea, Talal Alfardi, Salah Alhaidari, Hassan Alhaidari, Abdullah Alzhri


Fermented milk is known as a major functional food that has proven health benefits, such as probiotic effects. The fermented milk, laban, is the foremost dairy product in Yemen. This study aimed to evaluate the nutritional and health-promoting properties and antioxidant activity of laban. Nutritional and health-promoting properties were estimated. Antioxidant activity was evaluated by measuring total polyphenol levels, 1.1-diphenyl-2-picrylhydrazyl scavenging activity, reducing power, and total antioxidant capacity. The antioxidant activity of a laban-Pulicaria jaubertii mixture was also determined. Results showed considerable quantities of nutrients, especially fats, in both milk and laban. The composition differences between milk and laban show several significant health-promoting properties for laban. Laban showed higher antioxidant activity than raw milk and the addition of P. jaubertii to the laban, increased antioxidant activity. The properties of laban suggested the potential use of laban as a promising functional food with excellent health benefits, especially when mixed with P. jaubertii.


Antioxidant; Fermented Milk; health benefit; Pulicaria Jaubertii; Yemeni Laban

Full Text:



 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: