科研之友
微信
新浪微博
Facebook
分享链接
摘要
Antioxidant activity of foods is important both for shelf life of the product and also protection from oxidative damage in the human body. Select brands of milk, yoghurt, fresh cream cheese and kefir were screened for antioxidant activity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and iron chelating activity methods. Fermented dairy products containing types of berries (strawberry, blueberry, blackberry, raspberry) showed higher (p%26lt;0.05) antioxidant activity when compared to plain products or containing other fruits. For both methods, the highest antioxidant (p%26lt;0.05) activity was observed in fresh cream cheese group.
- 出版日期2012-2
