Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.72, sa.1, ss.65-73, 2019 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 72 Sayı: 1
- Basım Tarihi: 2019
- Doi Numarası: 10.1111/1471-0307.12560
- Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.65-73
- Anahtar Kelimeler: Buffalo milk, Kefir, Antioxidant capacity, Amino acid content, IN-VITRO, OPTIMIZATION, PREDICTION, CHEESES, YOGURT, JUICE, COW
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
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.