Oxidative stability and antioxidant activity of bovine,caprine, ovine and asinine milk |
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| Authors: | Viljemka Bučević‐Popović Ivančica Delaš Sanja Međugorac Maja Pavela‐Vrančić Tea Kulišić‐Bilušić |
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| Affiliation: | 1. Faculty of Science, Department of Chemistry, University of Split, , Split, 21000 Croatia;2. School of Medicine, University of Zagreb, , Zagreb, 10000 Croatia;3. Faculty of Chemistry and Technology, University of Split, , Split, 21000 Croatia |
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| Abstract: | This study compares the oxidative stability of fat isolated from bovine, caprine, ovine and asinine milk as well as the antioxidant activity of casein and whey from these milks. Fat from bovine and asinine milk showed the highest oxidative stability. The antioxidant activity of casein and whey was examined before and after an in vitro digestion process. Whey from asinine milk showed the highest antioxidant activity. The antioxidant activity of whey and casein increased after simulated intestinal digestion. In addition, the results of this study showed that asinine whey exhibited radical scavenging activity comparable with the strong synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). |
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| Keywords: | Antioxidants Milk Whey Casein In vitro digestion |
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