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Improving methods for assessing the biological properties of milk is a currently important task. The level of carbonyl derivatives of proteins during iron-induced oxidative degradation of pasteurized milk proteins was used as a marker of the intensity of free radical processes. During incubation of milk under aerobic conditions for 48 hours, a 1.6 2.0 times increase of the content of carbonyl derivatives of proteins was found at all studied wavelengths (from 356 to 535 nm). Maximal increase in the level of carbonyl derivatives was observed at absorption wavelengths corresponding to neutral ketone dinitrophenylhydrazones and, especially, to basic ketone dinitrophenylhydrazones (by 80-100%). The addition of dihydroquercetin to the incubation medium significantly inhibited the formation of carbonyl derivatives of proteins; there was only a slight increase in dinitrophenylhydrazones by 15–25% at 428, 430 and 434 nm. Significant inhibition of the formation of carbonyl derivatives of milk proteins in the presence of a standard antioxidant confirms the free-radical nature of the formation of carbonyl derivatives of pasteurized milk proteins and indicates the possibility of using the evaluation of the level of carbonyl derivatives of milk proteins during aerobic incubation to detect the level of antioxidant activity of dairy products. Keywords—antioxidant activity, oxidative modification of proteins, carbonyl derivatives, pasteurized milk, dihydroquercetin, iron-induced oxidative destruction.

Carbonyl Derivatives of Proteins–as Markers of Free Radical Processes in Dairy Products