Comparison of antioxidant capacity of cow and ewe milk kefirs

Journal of Dairy Science
Lutfiye Yilmaz-ErsanSaliha Sahin

Abstract

This research aimed to evaluate the effects of using either grain or commercial starter culture on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir samples during fermentation and 21 d of storage was assessed by using 3 assays: 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation decolorization; 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity assay; and Fe+3-reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and β-carotene contents were also quantified. All kefir samples exhibited varying values for DPPH, ABTS, and FRAP assays depending on the starter culture and milk type. Vitamin E and β-carotene contents were similar in all kefir samples during storage. The results of this study suggest that milk type (cow or ewe) and culture type (kefir grains or commercial starter) were the significant parameters for the antioxidative activity of kefir.

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Citations

May 8, 2019·Environmental Science and Pollution Research International·Emna El Golli-BennourSalwa Abid-Essefi
Mar 13, 2020·Food Science of Animal Resources·Kariyawasam Majuwana Gamage Menaka Menike KariyawasamHyun-Dong Paik
Jun 27, 2020·Environmental Science and Pollution Research International·Ola Sayed M AliOmnia Abd El-Rahman
May 30, 2019·Nutrients·Francesca MeliniMaurizio Ruzzi
Apr 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra DurazzoLuisa Marletta
Dec 15, 2020·Journal of Dairy Science·D Cais-Sokolińska, D Walkowiak-Tomczak
Nov 19, 2018·Toxicon : Official Journal of the International Society on Toxinology·Emna El Golli-BennourSalwa Abid-Essefi
Jun 3, 2021·Foods·Nor Farahin AziziNoorjahan Banu Alitheen
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Agata Biadała, Noranizan Mohd Adzahan

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