Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

被引：23

作者：

Kesenkas, Harun ^{[1
]}

Dinkci, Nayil ^{[1
]}

Seckin, Kemal ^{[2
]}

Kinik, Ozer ^{[1
]}

Gonc, Siddik ^{[1
]}

机构：

[1] Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey

[2] Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey

来源：

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI | 2011年 / 17卷 / 03期

关键词：

Antioxidant; Kefir; Soymilk; Reducing activity; Scavenging activity; SUPEROXIDE-DISMUTASE; CAPACITY;

D O I：

10.1501/Tarimbil_0000001176

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.

引用

页码：253 / 259

页数：7

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