کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8501186 1553840 2018 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of antioxidant capacity of cow and ewe milk kefirs
ترجمه فارسی عنوان
مقایسه ظرفیت آنتی اکسیدانی گاو و کبد شیرخواران
کلمات کلیدی
ظرفیت آنتی اکسیدان، گاو، جوجه شیر، کبد،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 101, Issue 5, May 2018, Pages 3788-3798
نویسندگان
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