Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in omega-3 enriched milk

Sabeena Farvin, Caroline Baron, Nielsen Nina Skall, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Original languageEnglish
JournalFood Chemistry
Volume123
Issue number4
Pages (from-to)1081-1089
ISSN0308-8146
DOIs
Publication statusPublished - 2010

Fingerprint Dive into the research topics of 'Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in omega-3 enriched milk'. Together they form a unique fingerprint.

Cite this