General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2016 Vol.7(1): 22-26 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2016.V7.535

The Antioxidative Capacity of Kefir Produced from Goat Milk

Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, and Saliha Sahin
Abstract—In this present study, the antioxidant properties of kefir produced from goat milk with kefir grains were investigated. The antioxidant capacity of kefir was evaluated by assessing the DPPH (2,2-Diphenyl-1-picrylhydrazyl), the ABTS-based method [2,2’-azino-bis-(3-ethylbenzthiazoline-6- sulphonic acid)] radical-scavenging activity and ferric reducing antioxidant power (FRAP) at different stages of fermentation and storage period. Generally, the antioxidant capacity of goat milk-kefir samples was mainly dependent on the fermentation and storage period and good stability in DPPH, ABTS and FRAPS assays. During fermentation and storage, the total phenolic content in samples demonstrated significantly decreased.

Index Terms—Kefir, goat milk, antioxidant.

Lutfiye Yilmaz-Ersan, Tulay Ozcan, and Arzu Akpinar-Bayizit are with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: lutfiyey@uludag.edu.tr, tulayozcan@uludag.edu.tr, abayizit@uludag.edu.tr).
Saliha Sahin is with the Department of Chemistry, Faculty of Science and Arts, Uludag University, Bursa, Turkey (e-mail: salihabilgi@uludag.edu.tr.)

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Cite: Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, and Saliha Sahin, "The Antioxidative Capacity of Kefir Produced from Goat Milk," International Journal of Chemical Engineering and Applications vol. 7, no. 1, pp. 22-26, 2016.

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