Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk (CROSBI ID 205453)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bučević-Popović, Viljemka ; Delaš, Ivančica ; Međugorac, Sanja ; Pavela-Vrančić, Maja ; Kulišić- Bilušić, Tea
engleski
Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk
This study compares the oxidative stability of fat isolated from bovine, caprine, ovine and asinine milk as well as the antioxidant activity of casein and whey from these milks. Fat from bovine and asinine milk showed the highest oxidative stability. The antioxidant activity of casein and whey was examined before and after an in vitro digestion process. Whey from asinine milk showed the highest antioxidant activity. The antioxidant activity of whey and casein increased after simulated intestinal digestion. In addition, the results of this study showed that asinine whey exhibited radical scavenging activity comparable with the strong synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).
antioxidants ; milk ; whey ; casein ; In-vitro digestion
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Podaci o izdanju
67 (3)
2014.
394-401
objavljeno
1364-727X
1471-0307
10.1111/1471-0307.12126
Povezanost rada
Kemija, Prehrambena tehnologija