Article detail · 2019
Assessment of Antioxidant Capacity by Method Comparison and Amino Acid Characterisation in Buffalo Milk Kefir
- Year
- 2019
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue International Journal of Dairy Technology
- Catalog match (ISSN) International Journal of Dairy Technology
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
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 theABTSandDPPHscavenging 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.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
71 citations
OpenAlex cited_by_count (cache / database)
27 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Development of vegan kefir fortified with Spirulina platensis 2021
- Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains 2020
- The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts 2022
- Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (Prunus avium L. stark gold) 2021
- Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (Prunus avium L. stark gold) 2021
- Probiotic potential, safety assessment, and functional properties of lactic acid bacteria from camel milk 2025
- Probiotic potential, safety assessment, and functional properties of lactic acid bacteria from camel milk 2025
- Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir 2025
- Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir 2025
- Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir 2025