Publication:
On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity

Thumbnail Image
Files
yoghurt and milk.pdf(171.32 KB)
Date
2008-07-14
relationships.isAuthorOfPublication
relationships.isSecondaryAuthorOf
relationships.isDirectorOf
Authors
Jiménez Monreal, Antonia María ; Murcia Tomás, María Antonia ; Parras, Pilar ; Martínez-Tomé, Magdalena
item.page.secondaryauthor
item.page.director
Publisher
Wiley
publication.page.editor
publication.page.department
Tecnología de Alimentos, Nutrición y Bromatología
DOI
https://doi.org/10.1111/j.1365-2621.2007.01701.x
item.page.type
info:eu-repo/semantics/article
Description
© 2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology Trust Fund. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted version of a Published Work that appeared in final form in International Journal of Food Science and Technology. To access the final edited and published work see https://doi.org/10.1111/j.1365-2621.2007.01701.x
Abstract
The antioxidant activity of several dairy products, yoghurt enriched with green tea and lemon, fermented milk, yoghurt with strawberry pulp, ‘low-calorie’ yoghurt with inulin and milk enriched with vitamin E and their ingredients were analysed. Yoghurt enriched with green tea and lemon showed the best lipidic antioxidant capacity. All the dairy products analysed were very good OHÆ radical scavengers. The dairy products analysed were unable to scavenge H2O2 except green tea. The antioxidant activity of these samples resisted high temperatures in the Rancimat test; of the ingredients analysed, the best antioxidant activity was found for vitamin E followed by green tea, pectin, Lactobacillus acidophilus, lemon pulp and cornstarch. Antioxidant activity did not suffer variations during storage at an unfavourable temperature (40ºC), as demonstrated by the linoleic acid assay. Yoghurt enriched with green tea and lemon, yoghurt with strawberry pulp and low-calorie yoghurt with inulin produced the best results in the Trolox equivalent antioxidant capacity (TEAC) assay.
publication.page.subject
Antioxidants , Cornstarch and vitamin E , Enriched milk , Free radicals , Green tea , Lactobacillus acidophilus , Lactic ferments , Lemon pulp , Pectin , Skim milk , Sweetener , Yoghurt
Citation
International Journal of Food Science and Technology, 2008, Vol. 43, N. 8, pp. 1464-1473
URI
http://hdl.handle.net/10201/143683
item.page.embargo
Collections
Artículos
Ir a Estadísticas