Physicochemical properties and antioxidant activity of milk samples collected from five goat breeds in malaysia

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

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Five different goat breeds (Saanen, Kacang, Jamnapari, Boer and a crossbred of Jamnapari and Saanen) were obtained from one farm in Bandar Baru Bangi. The aim of this study was to determine the physicochemical properties and antioxidant capacity based on TPC, FRAP and DPPH. Goat milk samples were collected during the same lactation period (middle lactation) and were subsequently compared with cow milk. The results of the study showed that goat milk exhibited a significantly higher (p<0.05) antioxidant capacity than cow milk. Jamnapari milk exhibited the highest antioxidant capacity in Total Phenol Content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays with values of 544.08 mg GA/100 g FW, 481.69 mg TE/100 g FW and 67.44%, respectively. By contrast, the milk samples obtained from the Boer exhibited the lowest corresponding values of 460.00 mg GA/100 g FW, 386.06 mg TE/100 g FW and 59.68%, respectively. Results showed that physicochemical properties were significantly different (p<0.05) among the milk samples, with some samples more superior compared with others in one or more aspects. Jamnapari milk was superior in terms of ash, total soluble solid and protein with values of 0.96%, 13.02 Brix and 5.11%, respectively and this milk also showed the lowest moisture (81.28%) among all milk samples. Cow milk exhibited the highest fat (4.43%) and Kacang milk had the lowest titratable acidity (0.06%) than the other milk samples. Thus, goat milk can be considered as an excellence source of antioxidants.

Original languageEnglish
Pages (from-to)235-241
Number of pages7
JournalAdvance Journal of Food Science and Technology
Volume7
Issue number4
Publication statusPublished - 2015

Fingerprint

goat breeds
Malaysia
Antioxidants
Goats
Milk
physicochemical properties
antioxidant activity
Jamnapari
milk
antioxidants
sampling
goat milk
Saanen
phenol
Phenol
Ashes
lactation
Lactation
Phenols
brix

Keywords

  • Antioxidant activity
  • Breed
  • Goat's milk
  • Jamnapari
  • Malaysia
  • Physicochemical properties

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemistry(all)

Cite this

Physicochemical properties and antioxidant activity of milk samples collected from five goat breeds in malaysia. / Alyaqoubi, Saif; Abdullah, Aminah; Yasir, Muhamad Samudi; Abdullah Sani, Norrakiah; Addai, Zuhair Radhi; Al-ghazali, Maryam.

In: Advance Journal of Food Science and Technology, Vol. 7, No. 4, 2015, p. 235-241.

Research output: Contribution to journalArticle

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abstract = "Five different goat breeds (Saanen, Kacang, Jamnapari, Boer and a crossbred of Jamnapari and Saanen) were obtained from one farm in Bandar Baru Bangi. The aim of this study was to determine the physicochemical properties and antioxidant capacity based on TPC, FRAP and DPPH. Goat milk samples were collected during the same lactation period (middle lactation) and were subsequently compared with cow milk. The results of the study showed that goat milk exhibited a significantly higher (p<0.05) antioxidant capacity than cow milk. Jamnapari milk exhibited the highest antioxidant capacity in Total Phenol Content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays with values of 544.08 mg GA/100 g FW, 481.69 mg TE/100 g FW and 67.44{\%}, respectively. By contrast, the milk samples obtained from the Boer exhibited the lowest corresponding values of 460.00 mg GA/100 g FW, 386.06 mg TE/100 g FW and 59.68{\%}, respectively. Results showed that physicochemical properties were significantly different (p<0.05) among the milk samples, with some samples more superior compared with others in one or more aspects. Jamnapari milk was superior in terms of ash, total soluble solid and protein with values of 0.96{\%}, 13.02 Brix and 5.11{\%}, respectively and this milk also showed the lowest moisture (81.28{\%}) among all milk samples. Cow milk exhibited the highest fat (4.43{\%}) and Kacang milk had the lowest titratable acidity (0.06{\%}) than the other milk samples. Thus, goat milk can be considered as an excellence source of antioxidants.",
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