Phenolic content and ferric reducing–antioxidant power of cow's milk produced in different pasture‐based production systems in southern Brazil

Kuhnen, Shirley; Moacyr, Juliana Roemers; Mayer, J; Navarro, Bruno Bachiega; Trevisan, Rafael; Honorato, Luciana Aparecida; Maraschin, Marcelo; Filho, Luiz Carlos Pinheiro Machado

doi:10.1002/jsfa.6654

Cited by 47 publications

(31 citation statements)

References 28 publications

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“…Both systems produce a similar amount of OC on a dry matter (DM) basis but two-phase OC has approximately 4 to 5 and 2 to 3 fold higher sugar and total phenolic (TP) compounds, respectively [8], since two-phase system does not produce vegetation water during the oil extraction that three-phase system produces. Elevated TP in dairy milk, associated with the intake of feed sources that are rich in TP were reported by Kuhnen et al [9] and Kälber et al [10]. These studies suggest that feeding dairy animals with feed sources rich in TP has a potential to increase milk TP depending on the nature of TP.…”

Section: Introductionmentioning

confidence: 73%

“…Thus, transfer of phenolic contents to milk is very important as these phenols contain high antioxidant properties [25–26]. The increase in TP was reported by Kuhnen et al [9] in milk of cows that were fed pasture rich in TP. Similarly, Kälber et al [10] reported an increased TP in cow milk that was obtained from animals that consumed diets containing chicory and buckwheat.…”

Section: Discussionmentioning

confidence: 99%

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Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages

Keleş

YILDIZ-AKGÜL

Kocaman

2016

Asian-Australas J Anim Sci

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ObjectiveThe current study compared the effects of dietary levels of two phase stoned olive cake (OC) in form of silage (OCS) on milk production and quality of Saanen goats.MethodsThe OCS included in total mixed ration (TMR) at dry matter proportions of 0.0 (OC0), 0.10 (OC10), and 0.20 (OC20). The TMR were fed to a total of 18 goats in a completely randomized design for a period of 5 weeks.ResultsDietary treatments had no effect on the milk yield of Saanen goats, but the daily milk fat production was greater (p<0.05) at feeding OC20. The total phenolic (TP) compounds contents increased (p<0.01) in each increment of OCS in TMR and this was also reflected in the TP contents of milk. The C8:0, C10:0, C12:0, and C14:0 saturated fatty acids (FAs) in milk fat decreased (p<0.01) with increasing dietary level of OCS, but the decrease (p<0.001) in C16:0 and the increase (p<0.01) in C18:0 in milk fat occurred similarly at each inclusion level of OCS. Only OC20 reduced (p<0.05) the total saturated FA, yet the reduction (p<0.01) in n6/n3 ratio and atherogenicity index occurred in both OC10 and OC20.ConclusionTwo phase stoned OCS increases milk quality not only through modifying the milk FA composition, but also by increasing the milk TP content. These favorable changes in milk quality are closely associated with the dietary level of OCS.

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Section: Introductionmentioning

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages

Keleş

YILDIZ-AKGÜL

Kocaman

2016

Asian-Australas J Anim Sci

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“…Moreover, as expected, FRAP values and TPC data of aqueous-organic extracts showed lower values in UHT cow milk than soy-based beverages ( Table 1 ). This is probably due to the profile in bioactive components of milk [ 25 , 27 ], food matrix of animal origin characterized by a small amount of polyphenols compared to those of vegetable origin.…”

Section: Resultsmentioning

confidence: 99%

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

2015

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Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.

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“…In addition, although this is not a direct focus of the present review, the effect of the animal origin, genetic type (i.e. breed) (10) , feed (for example, composition, quantity, and complementation, such as the fat quality) and pasture conditions (for example, organic v. conventional, seasonal variations) on the antioxidant potential of milk has been repeatedly studied (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23) .…”

Section: Introductionmentioning

confidence: 99%

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

2017

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The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.

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Phenolic content and ferric reducing–antioxidant power of cow's milk produced in different pasture‐based production systems in southern Brazil

Cited by 47 publications

References 28 publications

Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages

Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages

Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

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