The influence of phenolic compounds addition on antioxidant activity of cow milk
2010
Živković, J.V., Medical Faculty, Niš (Serbia) | Sunarić, S.M., Medical Faculty, Niš (Serbia) | Pavlović, R.M., Medical Faculty, Niš (Serbia) | Trutić, N.V., Medical Faculty, Niš (Serbia) | Kocić, G.M., Medical Faculty, Niš (Serbia) | Nikolić, G.M., Medical Faculty, Niš (Serbia) | Jovanović, T.V., Medical Faculty, Niš (Serbia)
There is an increasing interest among consumers in food products recognized as beneficial to health, having greater nutritional value, lower fats and rich bioactive components. Plant polyphenols are multifunctional and have powerful antioxidant activities in vitro as they are capable to scavenge a wide range of reactive oxygen, nitrogen, and chlorine species, such as superoxide, hydroxyl radical, peroxyl radicals, hypochlorous acid, and peroxynitrous acid. Also, phenolics are biologically active compounds that may possess some diseasepreventive properties. Milk has been an important medium for nutrient fortification for many years. In order to determine the effect of addition on phenolic compounds (gallic acid, vanillin and rutin) to milk, total phenolic content and antioxidant activity were analysed. The highest antioxidative activity was noticed in milk to which gallic acid was added (5 mg/L) (2.54 +/- 0.14) mL milk/mg DPPH. Antioxidant activity was higher in milk to which rutin was added as compared to milk to which vanilllin was added, assuming that both phenolics are previosly added to milk in the same concentration (25 mg/L). The data obtained from the antioxidant activity measurements of cow milk show that the phenolic compound may be useful for production of new functional dairy products, especially milk with rutin and vanillin addition.
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