When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p
📌 3 Key Takeaways
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Objective & Hypothesis:Abstract In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically.
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Key Findings & Data:Abstract In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically.
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Conclusion & Impact:When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kefir · kefir kültürü · süt
Abstract
Abstract In this study, three different kefir cultures were using to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically. When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p
Özet
Bu çalışmada, beş farklı marka süt örneğini fermente etmek için üç farklı kefir kültürü kullanıldı. pH, kuru madde, kül miktarı, karbondioksit (CO2) miktarı, titre edilebilir asitlik, 1,1-difenil-2-pikrilhidrazil (DPPH) serbest radikal temizleme kapasitesi, indirgeme gücü, Fe(II) iyonları şelatlama kapasitesi, toplam fenolik madde (TFM), bakır(II) iyonu indirgeyici antioksidan kapasite (CUPRAC) ve mineral madde içerikleri araştırıldı ve elde edilen sonuçlar istatistiksel olarak değerlendirildi. Kefirlerin, CUPRAC, TFM, DPPH serbest radikal süpürme kapasitesi, Mg, Zn ve Na konsantrasyonları kefir kültürü açısından değerlendirildiğinde, en yüksek değerlere sırasıyla KC1, KC2, KC3, KC1, KC1 ve KC1 olduğu bulundu (p
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