Antioxidant activity of commercial dairy products

被引：0
|
作者：
Unal, Gulfem [1 ]
机构：
[1] Ege Univ, Fac Agr, Dept Dairy Technol Bornova, TR-35100 Izmir, Turkey
来源：
AGRO FOOD INDUSTRY HI-TECH | 2012年 / 23卷 / 01期
关键词：
DPPH scavenging activity; iron chelating activity; dairy products; MILK; CAPACITY; IDENTIFICATION; PEPTIDES; KEFIR;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Antioxidant activity of foods is important both for shelf life of the product and also protection from oxidative damage in the human body. Select brands of milk, yoghurt, fresh cream cheese and kefir were screened for antioxidant activity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and iron chelating activity methods. Fermented dairy products containing types of berries (strawberry, blueberry, blackberry, raspberry) showed higher (p<0.05) antioxidant activity when compared to plain products or containing other fruits. For both methods, the highest antioxidant (p<0.05) activity was observed in fresh cream cheese group.
引用
收藏
页码：39 / 42
页数：4
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