Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir | Zendy

Ozcan Tulay | Zendy; Sahin Saliha | Zendy; AkpinarBayizit Arzu | Zendy; YilmazErsan Lutfiye | Zendy

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Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Author(s) -

Ozcan Tulay,

Sahin Saliha,

AkpinarBayizit Arzu,

YilmazErsan Lutfiye

Publication year - 2019

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12560

Subject(s) - kefir , abts , food science , dpph , starter , fermentation , chemistry , antioxidant , ferrous , antioxidant capacity , skimmed milk , ferric , lactic acid , biochemistry , biology , organic chemistry , bacteria , genetics

This study aimed to analyse the antioxidant capacity and total phenolic content of buffalo milk kefir fermented with grains or a commercial starter culture, as well as characterisation of the amino acid profile. During fermentation, the ferrous‐reducing activity of samples increased, while the 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) and 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) ( ABTS ) scavenging activity decreased. The highest value of the ABTS and DPPH scavenging activity was recorded for buffalo milk kefir with grain, which also showed a lower ferric‐reducing antioxidant power during storage. Statistical analyses showed a significant effect of starter culture type and fermentation/storage time on the antioxidant capacity of buffalo kefir.

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