Comparison of antioxidant capacity of cow and ewe milk kefirs - PubMed (original) (raw)
Comparative Study
. 2018 May;101(5):3788-3798.
doi: 10.3168/jds.2017-13871. Epub 2018 Feb 21.
Affiliations
- PMID: 29477522
- DOI: 10.3168/jds.2017-13871
Free article
Comparative Study
Comparison of antioxidant capacity of cow and ewe milk kefirs
Lutfiye Yilmaz-Ersan et al. J Dairy Sci. 2018 May.
Free article
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.
Keywords: antioxidant capacity; cow; ewe; kefir; milk.
Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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