| dc.creator |
SEYDİM, Zeynep Banu |
|
| dc.creator |
Budak, Nilgün |
|
| dc.creator |
KÖK TAŞ, Tuğba |
|
| dc.date |
2014-01-01T01:00:00Z |
|
| dc.date.accessioned |
2022-05-10T11:20:30Z |
|
| dc.date.available |
2022-05-10T11:20:30Z |
|
| dc.identifier |
9139101f-611e-401d-9121-aae139481834 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/9139101f-611e-401d-9121-aae139481834/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96792 |
|
| dc.description |
© Quantis, 2007-2012.Kefir contains a diversity of microorganisms with high content of lactic acid bacteria and yeasts. After fermentation, kefir contains significant amounts of bioactive components. Bioactive peptides from fermented dairy products also provide important health benefits such as improvement in digestive system health, serum cholesterol reduction, improved lactose tolerance, improved immune function, control of irritable bowel symptoms, as well as anticarcinogenic properties. The aim of the study was to determine the effect of fermentation with kefir grains and fermentation with natural kefir starter culture on the antioxidant activity of milk. Total antioxidant activity of kefir samples was analysed using the oxygen radical absorbance capacity (ORAC) assay. ORAC values of kefir obtained using kefir grains were 7.01-7.58 μmol ml-1 TE during storage and those for kefir from natural kefir starter were 5.90-8.95 μmol ml-1 TE. All kefir samples had significant antioxidant activity due to the bioactive components formed during kefir fermentation. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Bioactive components of kefir |
|
| dc.type |
info:eu-repo/semantics/article |
|