Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures
The 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 k...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2011-09-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/21038 |
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| Summary: | The 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. |
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| ISSN: | 1300-7580 2148-9297 |