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original articleIssue 14 (4) 2015 pp. 387-396

Dorota Najgebauer-Lejko, Marek Sady

Department of Animal Product Technology, University of Agriculture in Krakow, Poland

Estimation of the antioxidant activity of the commercially available fermented milks

Abstract

Background. Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different producers.
Material and methods. The following commercially available natural fermented milks: 12 yoghurts, 12 kefirs, 2 butter milks, 2 cultured milks, Turkish yoghurt drink (ayran) and the following flavoured fermented milks: 22 yoghurts, 2 acidophillus milks, 2 kefirs, butter milk and vegetable flavoured fermented milk were analysed for their antioxidant potential. The antioxidant capacity was assessed, in two replicates and twice for each product, by means of ferric reducing antioxidant power (FRAP) and DPPH radical scavenging ability (expressed as ARP – anti radical power) methods.
Results. Among all analysed plain products, yoghurts and kefirs were characterised by the highest antioxidant activity. The presence of probiotic Lactobacillus casei strains in the product positively affected both FRAP and ARP values. Antioxidant capacity of the flavoured fermented milks was primarily affected by the type and quality (e.g. fruit concentration) of the added flavouring preparation. The most valuable regarding the estimated parameters were chocolate, coffee, grapefruit with green tea extract as well as bilberry, forest fruits, strawberry and cherry with blackcurrant fillings.
Conclusions. Protein content, inclusion of probiotic microflora as well as type and quality of flavouring preparations are the main factors affecting antioxidant properties of fermented milks.

Keywords: yoghurt, kefir, butter milk, probiotics, antioxidant activity
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/10_4_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.4.38

For citation:

MLA Najgebauer-Lejko, Dorota, and Marek Sady. "Estimation of the antioxidant activity of the commercially available fermented milks." Acta Sci.Pol. Technol. Aliment. 14.4 (2015): 387-396. http://dx.doi.org/10.17306/J.AFS.2015.4.38
APA Najgebauer-Lejko D., Sady M. (2015). Estimation of the antioxidant activity of the commercially available fermented milks. Acta Sci.Pol. Technol. Aliment. 14 (4), 387-396 http://dx.doi.org/10.17306/J.AFS.2015.4.38
ISO 690 NAJGEBAUER-LEJKO, Dorota, SADY, Marek. Estimation of the antioxidant activity of the commercially available fermented milks. Acta Sci.Pol. Technol. Aliment., 2015, 14.4: 387-396. http://dx.doi.org/10.17306/J.AFS.2015.4.38