Proximate Analysis, Phenolic Compounds and Antioxidant Activity of Milk Products Commonly Consumed in Khyber Pakhtunkhwa, Pakistan

Abstract

The current study was designed to determine the proximate composition, phenolic compounds and antioxidant activity of milk products commonly consumed in Khyber Pakhtunkhwa, Pakistan. Fifteen different milk product samples were collected from 3 different markets in the study area to get a composite sample. AOAC 15 th edition methods were used to analyze moisture, ash, carbohydrates, fats and protein contents of milk products. Atomic absorption spectroscopy and flame photometry were used for mineral analysis. Total phenolic compounds were evaluated by the Folin-Ciocalteu method. The aluminum chloride colorimetric method was used for evaluating total flavonoids contents. Antioxidant activity was assessed by the DPPH method. The results showed that moisture was high in Buttermilk (92.15±0.13 g/100g), ash and proteins in Manpasand (5.71±0.03, 25.36±0.04 g/100g respectively), carbohydrates in Mardani Paida (79.69±0.14 g/100g), and fats in Butter (81.71±0.04 g/100g). Khoa showed the highest amount of calcium and iron (612.00±0.01, 2.756±0.04 mg/100g respectively), while maximum zinc was observed in Cheese (4.80±0.05 mg/100g) and phosphorus in Mardani paida (401.60±0.04 mg/100g). The highest total phenols (37.04±0.61 mg GAE b /100g), total flavonoids (12.027±0.06 mg QE c /100g), and antioxidant activity (18.44±0.05 mgVCE d /100g) were investigated in Green tea with milk. Macro and micronutrient composition of milk products commonly consumed in Khyber Pakhtunkhwa is available now and can be used by nutritionists, dieticians and health care providers in planning a normal and therapeutic diet. Milk products contained phenolic compounds which show antioxidant activity.