Antioxidant activity of commercial dairy products
Makaleler > Derleme · 2012
Yazarlar: Gülfem ÜNAL
AGRO FOOD INDUSTRY HI-TECH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2012, cilt 23, ss 39-42
Özet
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.