The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion
International Journal of Dairy Technology, cilt.66, sa.2, ss.170-174, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 66 Sayı: 2
- Basım Tarihi: 2013
- Doi Numarası: 10.1111/1471-0307.12021
- Dergi Adı: International Journal of Dairy Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.170-174
- Anahtar Kelimeler: Antioxidant capacity, Milk, Heat treatment, Simulated gastrointestinal digestion
- Kırklareli Üniversitesi Adresli: Evet
Özet
Various reactions take place between compounds of milk during heat treatment including denaturation and aggregation of whey proteins, and formation of new complexes. In this study, the antioxidant capacities of raw, pasteurised and sterilised milk were determined both before and after an enzymatic in vitro digestion process, using a radical cation decolorisation assay. The mean values of raw, pasteurised and sterilised milk before simulated digestion were 4.02, 4.47 and 4.18 mM trolox/g, respectively, and these did not differ significantly. The antioxidant capacity of all milk types increased significantly at the end of the simulated gastrointestinal digestion, being 11.13, 12.33, 11.88 mM trolox/g for raw, pasteurised and sterilised milk, respectively. © 2012 Society of Dairy Technology.