Naslov
Determination of antioxidant potential and mineral content in sweet and acid whey

Autori
Lisak Jakopović, Katarina ; Barukčić, Irena ; Maltar-Strmečki, Nadica ; Valić, Srećko ; Bilandžić, Nina ; Božanić, Rajka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
28. International Scientific-expert Conference of Agriculture and Food Industry : Book of Abstracts / Drkenda, Pakeza ; Dučić, Belma - Sarajevo, 2017, 52-52

Skup
28. International Scientific-expert Conference of Agriculture and Food Industry

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 27.09.2017. - 29.09.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Sweet and Acid Whey ; Antioxidant Activity ; Mineral Content

Sažetak
Today’s knowledge of an average consumer about functional food and its health protection grows. Recently, more and more researches are focused on antioxidant activity in food and their ability to reduce oxidants and free radicals. Whey is a by-product in cheese production and presents reach and heterogeneous mixture of nutritional and functional substances. Depends on the type of casein coagulation (enzyme or acid), whey can be sweet or acid. Antioxidant activity of whey is based on high content and bioavailability of amino acid cysteine that helps synthesis of glutathione, which is powerful intracellular antioxidant. The aim of the presented work was to determined differences between antioxidant potential and mineral content in sweet (obtained by enzyme casein coagulation) and acid whey (obtained by mesophilic culture casein coagulation). Determination of antioxidant activity was performed by electron spin resonance (ESR) and mineral content was determined by inductively coupled plasma mass spectrometry (ICP-MS). For the determination of antioxidant activity by ESR spectra, DPPH (1, 1- diphenyl-2-picrylhydrazyl) was used as source of free radicals. Drop of free radicals, DPPH, after 20 minutes in sweet whey was 96% while in acid whey drop amounted 82%. Mineral content of sweet and acid whey was quite different. The main differences were between Na, Ca, Mg, Fe and Zn content. Acid whey had much higher quantity of Ca, Mg, Fe and Zn compared to sweet whey while sweet whey had only higher quantity of Na compared to acid whey. Results indicated that acid whey had better antioxidant activity and higher quantities of Ca, Mg, Fe and Zn.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Prehrambena tehnologija

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