engleski

Electron spin resonance study of antioxidant activity of cow's and goat's whey

Increasing awareness of functional foods for the protection of human health, has attracted considerable attention. Recently, the role of dietary antioxidants capable of scavenging the oxidants and free radicals responsible for initiating various diseases has been intensively discussed and the number of papers addressing the health-protective and antioxidant characteristics is increasing. The aim of our work is to evaluate the antioxidant activity of cow's and goat's whey samples by electron spin resonance (ESR) spectroscopy using radical oxidants. Whey as main objective of the study was chosen as milk product, the most recognized for its high nutritive value and its contribution in health and consequently, the demand for organic milk production has increased. Since whey is a complex system, containing a variety of organic and mineral compounds, its antioxidant activity greatly depend on animal source. The experiments were performed using freshly prepared whey solutions in distilled water (w = 5 %). DPPH (1, 1-diphenyl-2- picrylhydrazyl) has been used as a source of free radicals. The capacity of whey solutions to quench the semi-stable free radicals has been monitored by ESR spectrometer Varian E-109, working in the X- band. The results obtained in this study show EPR spectroscopy is valuable technique which could provide the food industry with information concerning the definition of the best antioxidant conditions to maximize the food quality.

antioksidacijska aktivnost; sirutka; DPPH; ESR

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