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Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese
Author(s) -
Rashidinejad Ali,
Birch E. John,
SunWaterhouse Dongxiao,
Everett David W.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12234
Subject(s) - oxygen radical absorbance capacity , chemistry , catechin , food science , antioxidant , ripening , absorbance , antioxidant capacity , ferric , polyphenol , chromatography , organic chemistry
Summary The effect of (+)‐catechin on total phenolic content (TPC) and antioxidant properties in low‐fat hard cheese were examined over a 90‐day ripening period at 8 °C. Antioxidant activity ( AA ) in cheese was measured by ferric reducing antioxidant power, oxygen radical absorbance capacity ( ORAC ) and 2,2‐diphenyl‐1‐picrylhydrazyl assays and compared with TPC . Catechin retention coefficients in cheese curds were in the range of 0.63–0.75 and decreased the pH of cheese without affecting protein, fat or moisture content. Both TPC and AA increased during the 90‐day ripening period. Oxygen radical absorbance capacity was the most suitable technique for evaluating AA in cheese due to the high correlation with TPC and suitability in both lipophilic and hydrophilic systems.