Effect of different factors on goat milk antioxidant activity

Saif Alyaqoubi, Aminah Abdullah, Muhamad Samudi Yasir, Norrakiah Abdullah Sani, Zuhair Radhi Addai, Maryam Al-Ghazali

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Goat milk is an excellent source of antioxidants. This study aims to investigate the effect of different factors, such as milk pasteurization treatment, milk lactation stage, and geographic location, on the antioxidant activity of goat milk. Results showed that these factors significantly affected (P < 0.05) the antioxidant capacity of goat milk. The first lactation and unpasteurized milk exhibited higher antioxidant activity in total phenol content (TPC), ferric reducing antioxidant power(FRAP), and 2,2-diphenyl-1-picryl hydrazyl(DPPH) assays than the middle and pasteurized milk. Among the geographic locations, Bander Baru Bangi possessed the highest antioxidant capacity, with 523.80 mg GA/100 g FW of TPC, 456.65 mg TE/100 g FW of FRAP, and 65.85% of DPPH. The effects ofthe three factors on the antioxidant activity of goat milk should be considered.

Original languageEnglish
Pages (from-to)3191-3196
Number of pages6
JournalInternational Journal of ChemTech Research
Volume6
Issue number5
Publication statusPublished - 2014

Fingerprint

Antioxidants
Phenol
Phenols
Pasteurization
Milk
Assays

Keywords

  • Antioxidant capacity
  • Geographic location
  • Goat's milk
  • Lactation stage
  • Malaysia
  • Pasteurization treatment

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

Effect of different factors on goat milk antioxidant activity. / Alyaqoubi, Saif; Abdullah, Aminah; Yasir, Muhamad Samudi; Abdullah Sani, Norrakiah; Addai, Zuhair Radhi; Al-Ghazali, Maryam.

In: International Journal of ChemTech Research, Vol. 6, No. 5, 2014, p. 3191-3196.

Research output: Contribution to journalArticle

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