Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese

被引：57
|
作者：
Chavez-Servin, Jorge L. [1 ]
Andrade-Montemayor, Hector M. [1 ]
Velazquez Vazquez, Cecilia [1 ]
Aguilera Barreyro, Araceli [1 ]
Garcia-Gasca, Teresa [1 ]
Ferriz Martinez, Roberto A. [1 ]
Olvera Ramirez, Andrea M. [1 ]
de la Torre-Carbot, Karina [1 ]
机构：
[1] Univ Autonoma Queretaro, Fac Ciencias Nat, Av Ciencias S-N, Juriquilla 76320, Queretaro, Mexico
来源：
SMALL RUMINANT RESEARCH | 2018年 / 160卷
关键词：
Phenolic compounds; Antioxidant capacity; Goat dairy products; Feeding systems; SHEEP MILK; PASTEURIZATION; POLYPHENOLS; PLASMA; POWER; DIET;
D O I：
10.1016/j.smallrumres.2018.01.011
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Phenolic compounds are present in goat milk and cheese. The composition of goat milk and its products may vary depending on factors such as season, feeding system and heat treatment. The aim of this work is to quantify total phenolic compounds (TPC) and antioxidant capacity in pasteurized and unpasteurized samples of milk, milk whey, and cheese from goats fed in two different systems (free-range grazing and permanent confinement), during dry and rainy seasons. TPC concentrations were highest in unpasteurized samples from dry season compared to pasteurized and rainy season: 132.4 +/- 27.3, 76.5 +/- 5.77 mg of gallic acid equivalent (GAE)/L for unpasteurized milk and milk whey, respectively, and 363.21 +/- 52.97 mg GAE/Kg for cheese. Antioxidant capacity for dry season produce was significantly higher (P < 0.05) than rainy season produce. Free-range grazing was found to be a good option for producing a higher concentration of phenolic compounds and a higher antioxidant capacity.
引用
收藏
页码：54 / 58
页数：5
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