The Antioxidative Capacity of Kefir Produced from Goat Milk

Yilmaz‐Ersan, Lutfiye; Özcan, Tülay; Akpinar‐Bayizit, Arzu; Şahin, Saliha

doi:10.7763/ijcea.2016.v7.535

Cited by 49 publications

(56 citation statements)

References 33 publications

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“…This is consistent with findings reported by other authors (Shori ; Yilmaz‐Ersan et al . ) who attributed the proteolytic activity of the microorganisms to the breakage of the protein‐polyphenol complexes and thus the release of polyphenols.…”

Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Perna

Simonetti

Gambacorta

2018

Int J of Dairy Tech

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The aim of this work was to evaluate the phenolic content and antioxidant activity of donkey kefir fortified with sulla honey and rosemary essential oil, during refrigerated storage. The type of flavouring strongly influenced the antioxidant activity of the kefir: rosemary essential oil kefir showed the highest 2,2′‐azino‐bis‐(3‐ethylbenzthiazoline‐6‐sulfonic acid values; sulla honey kefir showed the highest ferric‐reducing antioxidant power values but, at the same time, in both fortified kefirs, the thiol content decreased, probably because of the formation of polyphenol‐protein complexes that would have influence the availability of bioactive components. The antioxidant activity increased significantly during refrigerated storage, showing the highest values after 15 days. Sensory analysis highlighted the fact that the donkey kefir was well accepted by consumers. Addition of sulla honey resulted in the highest acceptability, while addition of rosemary essential oil kefir was less accepted by consumers. This knowledge provides a basis that could lead to the production of fortified donkey kefir with specific nutraceutical characteristics.

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Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Perna

Simonetti

Gambacorta

2018

Int J of Dairy Tech

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“…Similar results were reported by Yilmaz‐Ersan et al . () who demonstrated that the DPPH scavenging ability of goat milk kefir fermented by grains was highest in the 8th h of fermentation and the highest value for ABTS was at the beginning of fermentation. At the end of fermentation, the ABTS and DPPH scavenging activity of B‐GR samples were lower than B‐SC, having a shorter fermentation time (12 h).…”

Section: Discussionmentioning

confidence: 98%

“…Yilmaz‐Ersan et al . () determined that DPPH, FRAP and TPC values of goat milk kefir with grain tended to increase with increased storage time.…”

Section: Discussionmentioning

confidence: 99%

“…; Yilmaz‐Ersan et al . ; Yilmaz‐Ersan et al ). The kefir starter cultures themselves and metabolites of the microorganisms formed during fermentation of kefir lead to the formation, not only of lactic acid, acetic acid, ethanol and carbon dioxide, but also the release of new milk‐associated antioxidant micronutrients such as organic acids, amino acids, vitamins (E, B 3 , B 6 , B 12 ), minerals (Se, Fe, Zu, Mn) and enzymes (glutathione peroxidase, catalase and superoxide dismutase).…”

Section: Introductionmentioning

confidence: 99%

“…As well as its high nutritional value and excellent taste, kefir and its constituents exhibit a growing number of healthpromoting effects including stimulation of the immune system, antihypocholesterolaemic, antihypertensive, antimutagenic, anticarcinogenic, antimicrobial and antioxidative properties (Bourrie et al 2016;Rosa et al 2017). Resulting from the health concerns of consumers, numerous studies have focused on determining better and uniform methodologies for evaluation and measurement of the antioxidant potential of kefir (Liu et al 2005;Kesenkas et al 2011;Yilmaz-Ersan et al 2016;Yilmaz-Ersan et al 2018). The kefir starter cultures themselves and metabolites of the microorganisms formed during fermentation of kefir lead to the formation, not only of lactic acid, acetic acid, ethanol and carbon dioxide, but also the release of new milk-associated antioxidant micronutrients such as organic acids, amino acids, vitamins (E, B 3 , B 6 , B 12 ), minerals (Se, Fe, Zu, Mn) and enzymes (glutathione peroxidase, catalase and superoxide dismutase).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Özcan

Şahin

Akpinar‐Bayizit

et al. 2018

Int J of Dairy Tech

Self Cite

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This study aimed to analyse the antioxidant capacity and total phenolic content of buffalo milk kefir fermented with grains or a commercial starter culture, as well as characterisation of the amino acid profile. During fermentation, the ferrous‐reducing activity of samples increased, while the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) scavenging activity decreased. The highest value of the ABTS and DPPH scavenging activity was recorded for buffalo milk kefir with grain, which also showed a lower ferric‐reducing antioxidant power during storage. Statistical analyses showed a significant effect of starter culture type and fermentation/storage time on the antioxidant capacity of buffalo kefir.

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Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

Taheur

Mansour

Mechri

et al. 2022

Food Science & Nutrition

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The effect of dietary Kefir supplementation on the biometric, biochemical, and histological parameters of Nile tilapia (Oreochromis niloticus) exposed to aflatoxin B1 (AFB1, 200 µg/kg diet) contamination was studied. The yeasts were dominant in Kefir followed by lactic and acetic acid bacteria. The Kefir showed relatively interesting antioxidant potential in the DPPH• (IC50 = 0.9 ± 0.02 mg/ml) and ABTS•+ (IC50 = 2.2 ± 0.03 mg/ml) scavenging activities, Fe3+‐reducing power (EC0.5 = 1.2 ± 0.01 mg/ml), and β‐carotene bleaching assay (IC50 = 3.3 ± 0.02 mg/ml). Three hundred and sixty Nile tilapia weighing 23 ± 5 g were divided into four groups (30 fish/group with 3 replicates), and fed with diets containing Kefir (D2), AFB1 (D3), and Kefir+AFB1 (D4) for 4 weeks, whereas D1 was kept as control group where fish were fed with basal diet. The Kefir supplementation in D4 group significantly increased (p < .05) the percent weight gain as compared to D3 group. Moreover, Kefir improved the antioxidant enzymes in the liver, such as catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) activities, that significantly increased (p < .05) by 2‐, 3‐, and 1.5‐folds, respectively, as compared to D3 group. The Kefir treatment significantly decreased (p < .05) the liver malonaldehyde content by ~50% as compared to D3 group. Histopathological analysis revealed the hepatoprotective effects of Kefir by showing normal liver histological architecture in D4 group, as compared to degenerative changes observed in D3 group. These results suggest that Kefir could be considered as a potential probiotic in Nile tilapia feed to mitigate the AFB1 harmful effects.

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The Antioxidative Capacity of Kefir Produced from Goat Milk

Cited by 49 publications

References 33 publications

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus

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