Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

被引：84

作者：

Rashidinejad, Ali ^{[1
,2
,3
]}

Birch, E. John ^{[1
,2
]}

Sun-Waterhouse, Dongxiao ^{[4
]}

Everett, David W. ^{[1
,2
,3
]}

机构：

[1] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand

[2] Univ Otago, Riddet Inst, Dunedin 9054, New Zealand

[3] Riddet Inst, Palmerston North 4442, New Zealand

[4] Auckland Mail Ctr, Auckland 1142, New Zealand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 12期

关键词：

Bioactive compound; flavonoid; milk protein; ripening; TEA; CAPACITY; POLYPHENOLS; PROTEINS; MILK; FOOD; PLASMA; ASSAYS; TANNIN; FRAP;

D O I：

10.1111/ijfs.12234

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页码：2448 / 2455

页数：8

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