Antioxidant capacity of cow milk, whey and deproteinized milk

Zulueta, Ana; Maurizi, Angela; Frígola, Ana; Esteve, María J.; Coli, Roberto; Burini, Giovanni

doi:10.1016/j.idairyj.2009.02.003

Cited by 141 publications

(128 citation statements)

References 23 publications

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“…17 low-fat versus 5 skim milk samples) could be responsible for this contradictory result. Unlike the results of this present study, correlation between fat content and antioxidant capacity of milk samples was reported by Chen et al [17] and Zulueta et al [2]. Studying the antioxidant capacities of milk samples by the oxygen radical absorbance capacity (ORAC) method, Zulueta et al [2] reported the ORAC values of whole, low-fat and skimmed milk samples as 14.044, 13.104 and 12.697 mM TE, respectively.…”

Section: Resultscontrasting

confidence: 88%

“…Unlike the results of this present study, correlation between fat content and antioxidant capacity of milk samples was reported by Chen et al [17] and Zulueta et al [2]. Studying the antioxidant capacities of milk samples by the oxygen radical absorbance capacity (ORAC) method, Zulueta et al [2] reported the ORAC values of whole, low-fat and skimmed milk samples as 14.044, 13.104 and 12.697 mM TE, respectively. Similarly, TEAC values of milk samples with 3, 1.5, 0.5 and 0.1% fat contents were reported as 2.241, 1.852, 1.561 and 1.246 mM TE by Chen et al [17].…”

Section: Resultscontrasting

confidence: 88%

“…Higher TEAC values of full-fat UHT-treated milk samples than UHT-treated low-fat and skim milk samples might be related to lipid soluble antioxidants such as vitamin A and E and β-carotene and fat globule membrane proteins [2,5]. TEAC values and total phenolic contents of skim milk samples were higher than low-fat milk samples, and the fact that milk samples were of commercial type, and variations in raw material composition (e.g.…”

Section: Resultsmentioning

confidence: 96%

“…Milk and dairy products are good sources of antioxidant compounds including proteins, enzymes, vitamins (vitamin E and C), phenolic compounds, carotenoids and organic acids [1,2,[4][5][6]. Milk contains considerable amounts of phenolic compounds including a variety of compounds such as phenol, cresol, tymol and carvacrol [7] and antioxidant activity of dairy products could be also increased by the incorporation of phenolic constituents to these products [8].…”

Section: Introductionmentioning

confidence: 99%

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Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

Ertan¹,

Bayana²,

Gökçe³

et al. 2017

Akademik Gıda

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In this study, UHT-treated (a total of 39 samples with 17 full-fat, 17 semi-fat and 5 skim milk) and pasteurized (5 fullfat) milk samples from different trademarks were obtained from national market chains, which constitute the majority of the Turkey's pasteurized and UHT milk market. Total antioxidant capacities and phenolic contents of milk samples were determined by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and Folin-Ciocalteu (FC

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Section: Resultscontrasting

confidence: 88%

Section: Resultscontrasting

confidence: 88%

Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

Ertan¹,

Bayana²,

Gökçe³

et al. 2017

Akademik Gıda

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“…casein, whey proteins, peptides and amino acids, CLA, uric acid, vitamin C, A and carotenoids, coenzyme Q 10 , enzymatic systems (superoxide dismutase, catalase, glutathione peroxidase) as well as from the antioxidant activity of the lactic acid bacteria or kefi r culture (Jiménez et al, 2008;Liu et al, 2005;Pihlanto, 2006;Zulueta et al, 2009 Ayran MPr, pectins, water; emulsifi er E471, salt, lactic acid P -2.7; C -4.0; F -2.2…”

Section: Resultsmentioning

confidence: 99%

Estimation of the antioxidant activity of the commercially available fermented milks

Najgebauer-Lejko

Sady

2015

Acta Sci Pol Technol Aliment

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Background. Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientifi c evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and fl avoured fermented milks offered in Poland, derived from different producers. Material and methods. The following commercially available natural fermented milks: 12 yoghurts, 12 kefi rs, 2 butter milks, 2 cultured milks, Turkish yoghurt drink (ayran) and the following fl avoured fermented milks: 22 yoghurts, 2 acidophillus milks, 2 kefi rs, butter milk and vegetable fl avoured fermented milk were analysed for their antioxidant potential. The antioxidant capacity was assessed, in two replicates and twice for each product, by means of ferric reducing antioxidant power (FRAP) and DPPH radical scavenging ability (expressed as ARP -anti radical power) methods. Results. Among all analysed plain products, yoghurts and kefi rs were characterised by the highest antioxidant activity. The presence of probiotic Lactobacillus casei strains in the product positively affected both FRAP and ARP values. Antioxidant capacity of the fl avoured fermented milks was primarily affected by the type and quality (e.g. fruit concentration) of the added fl avouring preparation. The most valuable regarding the estimated parameters were chocolate, coffee, grapefruit with green tea extract as well as bilberry, forest fruits, strawberry and cherry with blackcurrant fi llings. Conclusions. Protein content, inclusion of probiotic microfl ora as well as type and quality of fl avouring preparations are the main factors affecting antioxidant properties of fermented milks.

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Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace

et al. 2019

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BACKGROUND The aim of the study was to evaluate the nutritional properties of milk and cheese obtained from Friesian cows fed with a diet supplemented with dried grape pomace, a by‐product of the oenological industry, which is very rich in polyphenols. This approach is inspired by the increasing interest in foods containing functional ingredients that may have beneficial effects on human health. During the testing period, analyses of the chemical and nutritional properties of milk and dairy products derived from it were performed; particular attention was given to the effect of cheese ripening on the oxidative stability and fermentation process, evaluating respectively the presence of malondialdehyde and γ‐aminobutyric acid. RESULTS Dietary enrichment with grape pomace did not affect the milk composition but induced modifications in the fatty acid profiles in both milk and cheese with an increase in concentration of linoleic acid, trans‐vaccenic acid, rumenic acid and total n‐6 fatty acids. Moreover, after 30 days of cheese ripening, an increased oxidative stability and an increased concentration of γ‐aminobutyric acid were found. CONCLUSIONS Our results indicated a general improvement in nutritional parameters of milk and related cheese obtained from Friesian cows that received the feeding enrichment with dried grape pomace. Further analysis should be performed to improve knowledge of the chemical and microbiological mechanisms at the source of these findings. © 2019 Society of Chemical Industry

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Antioxidant capacity of cow milk, whey and deproteinized milk

Cited by 141 publications

References 23 publications

Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

Estimation of the antioxidant activity of the commercially available fermented milks

Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace

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