Comparative Study on the Phytochemical and Antioxidant Capacity of Plant and Dairy-based Yoghurts

Abstract

The rising demand for non-dairy functional foods has spurred the demand for the development of Plant-Based Yoghurt (PBY) and Plant / Dairy-Based Yoghurt (PDBY) blends as alternatives with health benefits similar to traditional Dairy-Based Yoghurt (DBY). This study examined and compared the phytochemical composition and antioxidant capacity of coconut-tigernut yoghurt (a plant-based product) and conventional dairy yoghurt using standard methods. Phytochemical quantification identified bioactive compounds such as flavonoids, phenolics, tannins, and saponins, while antioxidant assays, including DPPH, FRAP, reducing power, and hydroxyl radical scavenging activity, assessed antioxidant potential. The results showed that the yoghurt samples exhibited antioxidant activity, but the plant-based yoghurt contained significant (p<0.05) levels of phenolic compound, flavonoids and other bioactives and demonstrated stronger free radical scavenging activity (IC₅₀: DPPH 2.41 mg/ml; FRAP 3.52 mg/ml; reducing power 3.32 mg/ml; hydroxyl radical scavenging 5.29 mg/ml), followed by PDBY when compared with dairy yoghurt (DBY). The study highlights the therapeutic potential of plant-based yoghurt in promoting oxidative balance and supporting human health as compared to conventional yoghurt.