Introducion: This research explored the incorporation of Malva sylvestris L. (common mallow) extracts into yogurt to develop a functional food with enhanced nutritional value. The study focused on evaluating the plant's antioxidant and antibacterial activities to assess its potential for creating health-promoting dietary products.

Methods: The methodology involved extracting bioactive compounds from Malva sylvestris using maceration. The resultant extract underwent detailed phytochemical analysis to quantify total phenolics, flavonoids, tannins, and sugars. Its antioxidant efficacy was thoroughly evaluated using four distinct assays: DPPH, ABTS, FRAP, and Phenanthroline. The extract was subsequently fortified into yogurt, and the resulting product was rigorously analyzed for its physicochemical properties, sensory attributes, and antimicrobial effects.

Results: The findings demonstrated that Malva sylvestris is abundant in bioactive constituents, notably polyphenols (217 µg GAE/ml) and sugars (131.59 µg GE/ml). This rich phytochemical profile was directly linked to a potent antioxidant capacity, confirmed by remarkably low IC₅₀ values in the radical scavenging assays. Fortification of yogurt with the extract did not significantly alter its overall sensory or physical characteristics, confirming compatibility with the food matrix. The lactic acid bacterial count in the final product complied with the Codex Alimentarius standard of <10⁷ CFU/ml. A dose-dependent increase in pH was observed with higher extract concentrations, which slightly influenced the product's properties.

Conclusion: Our findings confirm Malva sylvestris L. as a potent natural antioxidant source, whose successful use in yogurt reveals significant potential for functional food and nutraceutical development.