Antioxidant activity of commercial dairy products

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dc.contributor.authorUnal, Gulfem
dc.date.accessioned2019-10-27T21:34:45Z
dc.date.available2019-10-27T21:34:45Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractAntioxidant 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.en_US
dc.identifier.endpage42en_US
dc.identifier.issn1722-6996
dc.identifier.issn2035-4606
dc.identifier.issn1722-6996en_US
dc.identifier.issn2035-4606en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://hdl.handle.net/11454/45680
dc.identifier.volume23en_US
dc.identifier.wosWOS:000301514500017en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDPPH scavenging activityen_US
dc.subjectiron chelating activityen_US
dc.subjectdairy productsen_US
dc.titleAntioxidant activity of commercial dairy productsen_US
dc.typeReview Articleen_US

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