TY - JOUR
T1 - Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in omega-3 enriched milk
AU - Farvin, Sabeena
AU - Baron, Caroline
AU - Nina Skall, Nielsen
AU - Jacobsen, Charlotte
PY - 2010
Y1 - 2010
N2 - The aim of the present study was to investigate important factors contributing to the high oxidative stability
of fish-oil-enriched yoghurt, with particular emphasis on the possible antioxidative effects of peptides
released during yoghurt fermentation. Yoghurt samples were stripped from sugars and lactic acid
and subsequently fractionated by ultrafiltration using membranes with cut off sizes of 30 kDa, 10 kDa
and 3 kDa. The fractions were tested for antioxidant activity by investigating the inhibition of oxidation
in liposome model system, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity, iron-chelating
activity, and reducing power. The lower molecular weight fractions were found to be more effective antioxidants
than higher molecular weight fractions. The lower molecular fractions were further tested as
antioxidants in fish-oil-enriched milk. On the basis of peroxide value, volatiles, tocopherol and sensory
characteristics, the lower molecular weight fractions 3–10 kDa and
AB - The aim of the present study was to investigate important factors contributing to the high oxidative stability
of fish-oil-enriched yoghurt, with particular emphasis on the possible antioxidative effects of peptides
released during yoghurt fermentation. Yoghurt samples were stripped from sugars and lactic acid
and subsequently fractionated by ultrafiltration using membranes with cut off sizes of 30 kDa, 10 kDa
and 3 kDa. The fractions were tested for antioxidant activity by investigating the inhibition of oxidation
in liposome model system, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity, iron-chelating
activity, and reducing power. The lower molecular weight fractions were found to be more effective antioxidants
than higher molecular weight fractions. The lower molecular fractions were further tested as
antioxidants in fish-oil-enriched milk. On the basis of peroxide value, volatiles, tocopherol and sensory
characteristics, the lower molecular weight fractions 3–10 kDa and
U2 - 10.1016/j.foodchem.2010.05.067
DO - 10.1016/j.foodchem.2010.05.067
M3 - Journal article
SN - 0308-8146
VL - 123
SP - 1081
EP - 1089
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -