In vitro assessment of antioxidative potential of goat milk, casein and its hydrolysates: Comparison of goat milk with bovine and buffalo milk

Abstract

The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, whereas goat milk has showed better antioxidative potential than cow milk when measured by ORAC and DPPH. Further, the effect of temperature on the antioxidative potential of goat milk was assessed. An increase in temperature has a negatively affect the antioxidative potential of goat milk. The antioxidative potential of goat milk was in the following order: raw milk > pasteurized milk > boiled milk. Casein derived from goat milk by isoelectric precipitation was hydrolyzed by gastrointestinal enzymes pepsin (P), trypsin (T), chymotrypsin (C), and their combinations PT, PC, TC, and PTC. Among all the casein hydrolysates, the maximum antioxidative potential was found in PT hydrolysate, further fractionated by 10, 3 and 1 kDa ultrafiltration membranes. 3-10 kDa fraction exhibited maximum antioxidative potential in comparison to other fractions of PT hydrolysate. Our results suggested that antioxidative potential of goat milk and its hydrolysates could be an important mean to obtain natural antioxidative peptides.

Antioxidant Activity of Different Tissues from Rabbits Fed Dietary Bovine Colostrum Supplementation

“…The highest values of Trolox equivalent indicate the sample's good ability to protect against the formation of peroxyl radicals, and, therefore, indicate a potentially high antioxidant activity. The antioxidant capacity of BC found herein agrees with the data present in the literature on bovine milk [27], being slightly higher than that reported in human milk [28]; the potential antioxidant activity of diets, as measured by ORAC, increases in the feed according to BC inclusion, confirming the appropriate incorporation of the BC inclusion in the complete diet.…”