Antioxidant Activity of Milk and Dairy Products
Abstract
:Simple Summary
Abstract
1. Introduction
2. Selected Nonenzymatic Antioxidants
2.1. Milk Proteins
2.2. Bioactive Peptides with Antioxidant Properties
2.3. Vitamins
3. Methods for Assessment of the Antioxidant Activity of Milk and Dairy Products
4. Antioxidant Potential of Raw Milk, Effect of Animal Species, Diet, and Lactation Phase
Animal | Additives to the Diet | Method | Antioxidant Activity | References |
---|---|---|---|---|
Cow | Control diet (without black rice and purple corn extracted residue) | DPPH | 6.96% | [160] |
2% black rice and purple corn extracted residue | 7.68% | |||
4% black rice and purple corn extracted residue | 9.76% | |||
6% black rice and purple corn extracted residue | 9.27% | |||
Grape pomace extract | Folin–Ciocalteu | 16.07 GAE mg/g | [161] | |
Raw mulberry cultivars (Yuesang 11) | DPPH | 146.04 mg of TE/g of DM | [162] | |
ABTS | 21.85 mg of TE/g of DM | |||
FRAP | 52.71 mg of TE/g of DM | |||
Raw mulberry cultivars (Chengxiansang) | DPPH | 147.78 mg of TE/g of DM | ||
ABTS | 19.62 mg of TE/g of DM | |||
FRAP | 44.71 mg of TE/g of DM | |||
1% grape seed and grape marc meal extract | ABTS | 283 μmol/L | [163] | |
Grape residue silage | Reducing power | 44.6 mg GAE 1−1 | [140] | |
Sheep | Control diet | ORAC | 197.09 µmol eq. Trolox/g DM | [164] |
5% Tithonia tubiformis | 201.94 µmol eq. Trolox/g DM | |||
5% Cosmos bipinnatus | 222.79 µmol eq. Trolox/g DM | |||
5% Tagetes lucida | 255.76 µmol eq. Trolox/g DM | |||
Control diet | ABTS | 50.97 % | [165] | |
100 g/day per head of tomato pomace | 51.09% | |||
100 g/day per head of grape marc | 48.01% | |||
75 g/day per head of exhausted myrtle berries | 52.32% | |||
Control diet | ABTS | 71.07% | [166] | |
150 mg orange peel essential oil/kg concentrate | 67.79% | |||
300 mg orange peel essential oil/kg concentrate | 70.05% | |||
450 mg orange peel essential oil/kg concentrate | 76.03% | |||
Control diet | FRAP | 3.18% | ||
150 mg orange peel essential oil/kg concentrate | 3.42% | |||
300 mg orange peel essential oil/kg concentrate | 2.54% | |||
450 mg orange peel essential oil/kg concentrate | 2.99% | |||
Control diet | Commercial ELISA kits | 14.71 U/mL | [167] | |
50 mg cinnamaldehyde, eugenol, and capsicum oleoresin/kg of diet | 20.32 U/mL | |||
80 mg cinnamaldehyde, eugenol, and capsicum oleoresin/kg of diet | 18.17 U/mL | |||
Goat | Fed sticky corn | DPPH | 19.10% | [168] |
Anthocyanin-rich purple corn | 21.58% | |||
Control diet | FRAP | 1.13 mmol/L | [169] | |
6% date palm (Phoenix dactylifera L.) seed | 1.43 mmol/L | |||
12% date palm (Phoenix dactylifera L.) seed | 1.45 mmol/L | |||
18% date palm (Phoenix dactylifera L.) seed | 1.59 mmol/L | |||
Yak | 0 g/kg of astragalus root extract | Commercial ELISA kits | 7.23 U/mL | [170] |
20 g/kg of astragalus root extract | 7.87 U/mL | |||
50 g/kg of astragalus root extract | 8.04 U/mL | |||
80 g/kg of astragalus root extract | 8.20 U/mL |
5. Antioxidant Potential of Thermally Treated Milk
6. Antioxidant Potential of Dairy Products
Samples | Additives | Method | Antioxidant Activity | References |
---|---|---|---|---|
Yogurt | Control (without plain Allium sativum) | DPPH | 26.4 ± 0.7% | [178] |
Plain Allium sativum (Garlic) | 37.9 ± 0.8% | |||
Fermented milk | Control (without herbal extract/sweet potato pulp) | FRAP | 31.40 ± 1.40 mg AAE/100 g | [213] |
The optimized herbal extract—containing 87.5% clove (Syzygium aromaticum) and 12.5% green mate (Ilex paraguariensis) (1 g/100 g) | 289.96 ± 46.26 mg AAE/100 g | |||
The optimized herbal extract (1 g/100 g) and sweet potato pulp (15 g/100 g) | 224.95 ± 3.29 mg AAE 100 g | |||
Sweet potato pulp (15 g/100 g) | 24.51 ± 0.85 mg AAE 100 g | |||
Milk | Control (without red ginseng extract) | DPPH | 11.8 ± 0.00 μg/mL | [223] |
Milk + red ginseng extract (100 μg/mL) | 15.1 ± 0.5 μg/mL | |||
Yogurt | Control (without red ginseng extract) | DPPH | 5.8 ± 0.5 μg/mL | |
Yogurt + red ginseng extract (100 μg/mL) | 18.7 ± 1.1 μg/mL | |||
Fresh cheese | Control (without yerba mate) | ABTS | 14.59 ± 0.57% | [224] |
1% yerba mate | 38.76 ± 2.18% | |||
Control (without yerba mate) | DPPH | 2.93 ± 0.10% | ||
1% yerba mate | 67.30 ± 1.35% | |||
Control (without yerba mate) | FRAP | 0.14 ± 0.01 mg GAE/g | ||
1% yerba mate | 0.66 ± 0.11 mg GAE/g | |||
Yogurt | Natural yoghurt (without green tea infusion) | FRAP | 1.04 mmol Fe2+ EL −1 | [225] |
10% green tea infusion | 8.98 mmol Fe2+ EL −1 | |||
Control (without Rosa spinosissima fruit extract) | FRAP | 0.07 ± 0.02 mM Trolox/L | [226] | |
0.2% Rosa spinosissima fruits extract | 2.45 ± 0.02 mM Trolox/L | |||
Control (without Rosa spinosissima fruit extract) | DPPH | 0.86 ± 0.02 mM Trolox/L | ||
0.2% Rosa spinosissima fruit extract | 0.86 ± 0.03 mM Trolox/L | |||
Control (without Rosa spinosissima fruit extract) | ABTS | 3.18 ± 0.07 mM Trolox/L | ||
0.2% Rosa spinosissima fruit extract | 3.33 ± 0.06 mM Trolox/L | |||
Control (without Argel leaf extract) | DPPH | 32.60 ± 0.20% | [227] | |
0.1 g/100 mL Argel leaf extract | 47.22 ± 0.02% | |||
Control (without aronia juice) | DPPH | 59.47 ± 0.31% | [228] | |
3% aronia (A. melanocarpa) juice | 77.87 ± 0.44% | |||
Control (without aronia juice) | ABTS | 45.96 ± 0.55% | ||
3% aronia (A. melanocarpa) juice | 70.90 ± 0.26% | |||
Control (without riceberry rice extract) | FRAP | 5.26 ± 0.52 mmol FeSO4/100 g | [229] | |
0.125% riceberry rice extract | 17.42 ± 0.43 mmol FeSO4/100 g | |||
0.25% riceberry rice extract | 25.64 ± 0.96 mmol FeSO4/100 g | |||
0.5% riceberry rice extract | 41.06 ± 2.60 mmol FeSO4/100 g | |||
Control (without purple basil in water extract) | ABTS | 0.67 ± 0.01 mmol TE/kg | [230] | |
0.4% purple basil in water extract | 1.17 ± 0.01 mmol TE/kg | |||
1% purple basil in water extract | 1.76 ± 0.01 mmol TE/kg | |||
0.4% purple basil in powder form | 1.42 ± 0.02 mmol TE/kg | |||
1% purple basil in powder form | 2.94 ± 0.04 mmol TE/kg | |||
Control (without purple basil in water extract) | DPPH | 10.66 ± 0.26% | ||
0.4% purple basil in water extract | 33.16 ± 0.17% | |||
1% purple basil in water extract | 41.92 ± 0.09% | |||
0.4% purple basil in powder form | 25.32 ± 0.17% | |||
1% purple basil in powder form | 43.42 ± 0.17% | |||
Control (without red ginseng extract) | DPPH | 62.50 ± 4.82% | [215] | |
0.5% red ginseng extract | 94.46 ± 2.34% | |||
1% red ginseng extract | 94.85 ± 0.11% | |||
1.5% red ginseng extract | 94.85 ± 0.07% | |||
2% red ginseng extract | 94.26 ± 0.31% | |||
0 % safflower petal ethanol extract | DPPH | 3.24 ± 0.62% | [231] | |
1% safflower petal ethanol extract | 2.79 ± 0.85% | |||
0 % safflower petal hot water extract | 5.81 ± 0.61% | |||
1% safflower petal hot water extract | 10.66 ± 1.21% |
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Protein Precursors | Fragment | Sequence | References |
---|---|---|---|
Casein proteins | |||
Goat milk casein | - | VYPE | [57] |
- | FGGMAH | ||
- | FPYCAP | ||
- | YVPEPF | ||
- | YPPYETY | ||
Cow milk casein | |||
CGMP | - | VLPVPQK | [61] |
- | QKAVPYPQRDMPI | ||
β-casein | 1–6 | RELEEL | [65] |
7–16 | NVPGEIVESL | [66] | |
60–68 | YPFPGPIN | [67] | |
59–63 | YGFLP | ||
59–68 | VYPFPGPIPN | [66] | |
84–86 | VPP | [68] | |
106–123 | HKEMPFPKYPVEPFTESQ | [66] | |
111–119 | FPKYPVEPF | ||
114–119 | YPVEPF | [67] | |
142–154 | SWMHQPHQPLPPT | [66] | |
166–182 | SQSKVLPVPQKAVPYPQ | ||
169–176 | KVLPVPQK | [69,70] | |
170–176 | VLPVPQK | ||
177–183 | AVPYPQR | ||
166–175 | SQSKVLPVPQ | [71] | |
170–175 | VLPVPQ | ||
176–182 | KAVPYPQ | ||
183–190 | RDMPIQAF | ||
178–183 | VPYPQR | [72] | |
191–193 | LLY | [68] | |
193–202 | YQEPVLGPVR | [73] | |
199–209 | GPVRGPFPIIV | [74] | |
98–105 | VKEAMAPK | [58,75,76] | |
207–221 | QEPVLGPVRGPFPIL | [77,78] | |
207–219 | QEPVLGPVRGPFP | [78] | |
212–219 | GPVRGPFP | [51] | |
209–220 | PVLGPVRGPFPI | [78] | |
209–221 | PVLGPVRGPFPIL | ||
212–220 | GPVRGPFPI | [51] | |
ĸ-casein | 24–33 | KYIPIQYVLS | [66] |
29–41 | QYVLSRYPSYGLN | ||
28–30 | IQY | [79] | |
30–32 | YVL | ||
51–65 | INNQFLPYPYYAKPA | [66] | |
66–77 | AVRSPAQILQWQ | ||
81–95 | NTVPAKSCQAQPTTM | ||
96–106 | ARHPHPHLSFM | ||
108–110 | IPP | [68] | |
115–131 | DKTEIPTINTIASGEPT | [66] | |
αS1-casein | 1–9 | RPKHPIKHQ | [80] |
7–21 | KHQGLPQEVLNENLL | [66] | |
26–40 | APFPEVFGKEKVNEL | [81,82] | |
27–35 | PFPEVFGKE | [66] | |
39–40 | EL | [81] | |
80–90 | HIQKEDVPSER | [58] | |
90–94 | RYLGY | [82,83] | |
90–96 | RYLGYLE | [67] | |
91–96 | YLGYLE | ||
92–94 | LGY | ||
141–143 | EL | [81] | |
143–149 | AYFYPEL | [75,76,81,84,85] | |
143–148 | AYFYPE | [67] | |
144–149 | YFYPEL | ||
145–149 | FYPEL | ||
146–149 | YPEL | [81] | |
148–149 | EL | ||
176–192 | APSFSDIPNPIGSENSE | [66] | |
αS2-casein | 89–95 | YQKFQY | [82] |
89–91 | YQK | [85] | |
92–95 | FPQY | ||
130–138 | NAVPITPTL | [86] | |
171–173 | YQK | [85] | |
174–181 | FALPQYLK | [79] | |
202–207 | PYVRYL | [76,79] | |
Cow milk whey proteins | |||
α-LA | 19–29 | WYSLAMAASDI | [54] |
50–53 | YGLF | [67] | |
99–108 | VGINYWLAHK | [87] | |
β-LG | 15–20 | VAGTWY | [88] |
19–29 | WYSLAMAASDI | [54,89] | |
42–46 | YVEEL | ||
58–61 | LQKW | [90] | |
95–101 | LDTDYKK | ||
72–79 | IAEKTKIP | [87] | |
84–91 | IDALNEK | [71,90] | |
92–100 | VLVLDTDYK | ||
102–105 | YLLF | [67] | |
145–149 | MHIRL | [54,89] | |
Proteins from human milk (β-casein) | 154–160 | WSVPQPK | [91,92] |
Method | Principle | Observations |
---|---|---|
DPPH | In the presence of an antioxidant compound, reduction of the purple-colored stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical to yellow 2,2-diphenyl-1-picrylhydrazine | Yellow color of the substance assessed visually or analyzed spectrophotometrically |
ABTS | Antioxidants lead to the reduction of the cation radical ABTS. + – 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate, causing discoloration of the blue-green solution | Discoloration of the solution assessed visually or analyzed spectrophotometrically |
FRAP | Monitoring the antioxidant donor capacity by the measurement of the reduction of the iron(III) complex with 2,4,6-tris(2-pyridyl)-1,3,5-triazine ([Fe3+ – (TPTZ)2 ]3+) to an intense blue complex [Fe2+ – (TPTZ)2 ]2+ | Spectrophotometric analysis |
ORAC | Antioxidants inhibit free radical-induced oxidation of a fluorescent probe, which shows a decrease in fluorescence during the reaction | Fluorimetric analysis |
Raw Material | Method | References | |||
---|---|---|---|---|---|
ABTS•+ | FRAP | DPPH | ORAC | ||
Cow milk | 21.48 a | 1.41 a | 3.14 a | - | [30] |
- | - | 24.3 c | - | [126] | |
1033.5 b | - | - | 667.4 b | [127] | |
18,89 c | [128] | ||||
Buffalo milk | 7.38 e | 38.9 d | 31.5 c | - | [129,130] |
- | - | 31.8 c | - | [126] | |
20.11 c | [128] | ||||
Goat milk | 6.80 e | 23.45–26.71 | 20.86–23.22 | - | [125,130] |
74.36 | - | 19.53–23.57 c | - | [131] | |
18.17 c | [128] | ||||
Sheep milk | 33.18 a | 5.82 a | 8.70 a | [30] | |
7.78 e | 27.28 c | [128,130] | |||
Camel milk | - | - | 18.57 c | - | [128] |
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Stobiecka, M.; Król, J.; Brodziak, A. Antioxidant Activity of Milk and Dairy Products. Animals 2022, 12, 245. https://doi.org/10.3390/ani12030245
Stobiecka M, Król J, Brodziak A. Antioxidant Activity of Milk and Dairy Products. Animals. 2022; 12(3):245. https://doi.org/10.3390/ani12030245
Chicago/Turabian StyleStobiecka, Magdalena, Jolanta Król, and Aneta Brodziak. 2022. "Antioxidant Activity of Milk and Dairy Products" Animals 12, no. 3: 245. https://doi.org/10.3390/ani12030245