Determination of Organic Acid Composition and Free Radical Scavenging Capacity of Kefir

Türker, Gülen; Kızılkaya, Bayram; Arifoğlu, Nazan

doi:10.14233/ajchem.2014.16267

Cited by 14 publications

(14 citation statements)

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“…The measurements and the ascorbic acid equivalents of the reducing power are reported in Table 3. Unlike, Turker, Kizilkaya and Arifoglu (2014) 30 kefir produced from goat milk exhibited higher antioxidant activity against the DPPH radical. After digestion, the antioxidant activities of goat milk and kefir were increased 7 and 6 times, respectively.…”

Section: Antioxidant Activitymentioning

confidence: 81%

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Karakaya

Şimşek

et al. 2015

Food Funct.

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The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.05). Goat milk and kefir displayed about 7-fold antioxidant activity after digestion (p < 0.05). Fermentation showed no effect on the calcium-binding capacity of the samples (p > 0.05), however, after in vitro digestion calcium-binding capacity of the goat milk and kefir increased 2 and 5 fold, respectively (p < 0.05). Digested goat milk and kefir showed a higher dose-dependent inhibitory effect on α-amylase compared to undigested samples (p < 0.05). α-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.

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Section: Antioxidant Activitymentioning

confidence: 81%

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Karakaya

Şimşek

et al. 2015

Food Funct.

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“…Also, they are often added as food acidulants, flavouring agents and stabilizers as they reduce bacterial growth by lowering food pH and thus demonstrate the antimicrobial effect [4,5]. Even if the quantities of most short-chain organic acids are not regulated and allowed quantum satis [6], their determination is important as the acids affect flavour, texture, aromatic properties and bacterial growth, they show antimutagenic effects, and can serve as authenticity and ageing markers [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

“…There are many methods to determine shortchain organic acids including titrimetric, spectrophotometric and enzymatic [3,11]. Individual short-chain carboxylic acids are determined using liquid chromatography, capillary electrophoresis and gas chromatography (GC) [1,7,11]. Direct gas chromatographic determination of shortchain carboxylic acids is aggravated by high polarity of the analytes.…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic determination of some carboxylic acids: comparison between solution and headspace analysis

Bugelytė¹,

Ilonina²,

Poškus³

et al. 2019

chemija

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Direct and headspace gas chromatographic analysis is compared for the determination of lactic, oxalic, succinic, malic and citric acids. For better chromatographic behaviour, prior to GC analysis carboxylic acids were derivatized using BSTFA as a silylation reagent. Three solvents – acetone, diethyl ether and dimethylformamide – were tested as a derivatization medium and DMF was considered as the best. Derivatization conditions were optimized and analytical characteristics of the direct gas chromatographic determination of analytes in solutions were determined. The method was applied for the determination of citric acid in food. For the analytes dissolved in DMF, the headspace gas chromatographic determination was not sensitive enough. Concentrations of the derivates in the headspace were very low, thus the limits of detection were high and the method was not of practical use. On the other hand, headspace gas chromatography can be applied for identifying of carboxylic acids in solid samples.

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“…Even if the quantities of the most short chain organic acids are not regulated, determination of carboxylic acids is important as the acids affect flavour, texture, aromatic properties and bacterial growth, they show antimutagenic effects, and can serve as authenticity and ageing markers [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…If the total content of carboxylic ac-ids is of interest, traditional procedures based on titration, spectrophotometry or distillation can be employed [8]. Individual short chain carboxylic acids are determined using liquid chromatography, capillary electrophoresis and gas chromatography [1,4,8].…”

Section: Introductionmentioning

confidence: 99%

Determination of some short chain carboxylic acids in food by headspace gas chromatography

Bugelytė¹,

Jonkutė²,

Vičkačkaitė³

2018

chemija

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Headspace gas chromatographic analysis is suggested for the determination of acetic and propionic acids in aqueous media. Derivatization of the acids was accomplished by tributyl borate. The derivatization and headspace extraction were coupled into a single step. Analytical characteristics of the suggested technique at the optimized derivatization/headspace extraction conditions were determined. The technique was applied for the analysis of bakery products, ketchup, tomato paste and kefir.

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Determination of Organic Acid Composition and Free Radical Scavenging Capacity of Kefir

Cited by 14 publications

References 0 publications

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Gas chromatographic determination of some carboxylic acids: comparison between solution and headspace analysis

Determination of some short chain carboxylic acids in food by headspace gas chromatography

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