Antioxidant Activity of Milk and Dairy Products

Abstract

The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

The Effect of Sustainable Feeding Systems, Combining Total Mixed Rations and Pasture, on Milk Fatty Acid Composition and Antioxidant Capacity in Jersey Dairy Cows

“…The highest milk antioxidant activity (μM TE/mL) was associated with the highest concentration of α-tocopherol (0.74 mg/100 g), retinol (125.62 μg/100 g), and β-carotene (0.69 μg/100 g) determined in the cows’ milk of the pTMR group, which had access to pasture. These results backup the conclusions of Stobiecka et al [ 60 ] claiming that the increase in the fat-soluble antioxidants content showed the same trend as milk antioxidant activity, which increased too.…”

Essential and Toxic Mineral Content and Fatty Acid Profile of Colostrum in Dairy Sheep

“…Indeed, it has been reported that the ABTS method can better determine the total oxidant status of whey and whole milk and is more sensitive to casein, whereas the FRAP method is better addressed for measuring the antioxidant capacity of serum protein [ 44 ]. In addition, discrepancies in the results obtained from the same material analyzed using different methods have been evidenced in the literature as a function of the nature of the different antioxidant groups [ 45 ].…”

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

“…Likewise, the AOX activity profile varies with the LAB species and cocoa concentration, with superior values registered for the beverages containing the native UTNGt2 and UTNGt5 strains followed by L.Lac, and L.r in the matrices containing 3% cocoa ( Figure 6B ). A recent review article found that the use of probiotic strains significantly optimizes the antioxidant status of dairy products ( 60 ). The highest AAC content was determined in the PB3 and PB7 samples corresponding to the CSMF3 matrices containing 3% cocoa and the UTNGt2 and UTNGt5 strains ( Figure 6C ).…”