Antioxidant activity of commercial dairy products
Küçük Resim Yok
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Teknoscienze Publ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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.
Açıklama
Anahtar Kelimeler
DPPH scavenging activity, iron chelating activity, dairy products
Kaynak
Agro Food Industry Hi-Tech
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
23
Sayı
1
