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Oxidative metabolism is essential for the survival of cells. Synthetic antioxidants such as butylatal hydroxianisole (BHA) and butylated hydroxytoluene (BHT) are commonly used in food; but because of their potential adverse effects, their replacement by antioxidants derived from dietary sources was considered. A practical solution to solve this problem is the use of safer antioxidants from natural sources. The aim of this work was to evaluate the antioxidant activity of different milk types. Thirty-eight milk samples (8 cows, 8 ewes, 8 goats, 8 buffalo and 6 breast milk) were selected randomly from four dairy farms in Isparta from June to July. Breast milk was obtained from a female birth clinic at the University hospital. Milk samples were analyzed for total solid matter (TS), fat, protein, and antioxidant capacity. Their correlation was tested using SAS assay. The lowest protein was found in breast milk and the highest fat found in ewe milk. Antioxidant activity of milk samples were found 1042.4, 1682.7, 1699.8, 2056.9, 2846.5 mu M, breast, cow, ewe, buffalo, goat milk, respectively. The data obtained suggest that the antioxidant capacity is the highest in goat milk. |
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