Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

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dc.contributor.authorKesenkas, Harun
dc.contributor.authorDinkci, Nayil
dc.contributor.authorSeckin, Kemal
dc.contributor.authorKinik, Ozer
dc.contributor.authorGonc, Siddik
dc.date.accessioned2019-10-27T21:25:24Z
dc.date.available2019-10-27T21:25:24Z
dc.date.issued2011
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThe authors would like to thank Scientific and Technical Research Council of Turkey (TUBITAK) for their financial support of this study.en_US
dc.identifier.endpage259en_US
dc.identifier.issn1300-7580
dc.identifier.issue3en_US
dc.identifier.startpage253en_US
dc.identifier.urihttps://hdl.handle.net/11454/44815
dc.identifier.volume17en_US
dc.identifier.wosWOS:000304320400008en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherAnkara Univ, Fac Agren_US
dc.relation.ispartofTarim Bilimleri Dergisi-Journal of Agricultural Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectKefiren_US
dc.subjectSoymilken_US
dc.subjectReducing activityen_US
dc.subjectScavenging activityen_US
dc.titleAntioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixturesen_US
dc.typeArticleen_US

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