Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir


ÖZCAN T. , ŞAHİN S. , AKPINAR BAYİZİT A. , YILMAZ ERSAN L.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.72, no.1, pp.65-73, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 72 Issue: 1
  • Publication Date: 2019
  • Doi Number: 10.1111/1471-0307.12560
  • Title of Journal : INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Page Numbers: pp.65-73
  • Keywords: Buffalo milk, Kefir, Antioxidant capacity, Amino acid content, IN-VITRO, OPTIMIZATION, PREDICTION, CHEESES, YOGURT, JUICE, COW

Abstract

This study aimed to analyse the antioxidant capacity and total phenolic content of buffalo milk kefir fermented with grains or a commercial starter culture, as well as characterisation of the amino acid profile. During fermentation, the ferrous-reducing activity of samples increased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activity decreased. The highest value of the ABTS and DPPH scavenging activity was recorded for buffalo milk kefir with grain, which also showed a lower ferric-reducing antioxidant power during storage. Statistical analyses showed a significant effect of starter culture type and fermentation/storage time on the antioxidant capacity of buffalo kefir.