Comparison of antioxidant capacity of cow and ewe milk kefirs


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

JOURNAL OF DAIRY SCIENCE, vol.101, no.5, pp.3788-3798, 2018 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 101 Issue: 5
  • Publication Date: 2018
  • Doi Number: 10.3168/jds.2017-13871
  • Title of Journal : JOURNAL OF DAIRY SCIENCE
  • Page Numbers: pp.3788-3798
  • Keywords: antioxidant capacity, cow, ewe, milk, kefir, OXIDATIVE STRESS, FERMENTATION, WHEY, OPTIMIZATION, PEPTIDES, PRODUCTS, YOGURTS, ABILITY, CHEESE, GRAINS

Abstract

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 center dot) radical scavenging activity assay; and Fe+3-reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and beta-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 beta-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.