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Journals / Tarım Bilimleri Dergisi / 2011 / Cilt: 17 - Sayı: 3

Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

Farklı İnek ve Soya Sütü Karışımlarından Üretilen Kefirlerin Antioksidan Özellikleri

Harun KESENKAŞ
Pages
253–259
Publication Date
2012-11-13
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures.
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Key Findings & Data:Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation.
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Conclusion & Impact:Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan · Kefir · Soya sütü

Abstract

The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.

Özet

Bu çalışmanın amacı inek, soya sütü ve bunların farklı karışımlarından üretilen kefir örneklerinin antioksidan kapasitelerini belirlemektir. Bu amaçla, üretilen kefir örneklerinde askorbat otooksidasyonu, süperoksit anyon radikali ve hidrojen peroksit tutuklayıcı etkileri ile indirgen aktivite gibi antioksidatif özellikler incelenmiştir. Sadece soya sütü ile üretilen kefirler en yüksek askorbat otooksidasyon oranına sahip olmuştur. Kefir örneklerinin sistein eşdeğer miktarı olarak ifade edilen indirgen aktiviteleri istatistiksel olarak farklı bulunmuş ve soya sütü oranın artmasıyla yükselmiştir. İnek, inek/soya ve soya sütlerinden üretilen kefirlere ait süperoksit radikal oluşumunu durdurma sonuçları istatistiksel olarak farklı bulunmuştur. Ancak, gerek kefir tanesi ile gerekse kefir kültürü ile gerçekleştirilen fermantasyonun söz konusu aktivite üzerine etkisi önemsizdir. Elde edilen sonuçlara göre kefir örneklerinin hiçbiri hidrojen peroksit tutuklayıcı etki göstermemiştir.

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Cite This Article

KESENKAŞ, H. (2012). Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures. Tarım Bilimleri Dergisi, Cilt: 17 - Sayı: 3, 253–259. https://ajindex.com/articles/178720

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