ISSN 2167-0447
International Journal of Agricultural Sciences ISSN 2167-0447 Vol. 5 (7), pp. 874-877, September, 2015. © International Scholars Journals
Full Length Research Paper
Effect of different physical treatments on antioxidant activity of jenny milk
Carlo Cosentino1, Cristiana Labella1, Mauro Musto1, Rosanna Paolino1, Salvatore Naturali2 and Freschi Pierangelo1
1SAFE School of Agricultural, Forest, Food, and Environmental Sciences - University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
2Veterinary surgeon, Contrada Maruchiello - 85030 San Martino d'Agri (PZ), Italy.
*Corresponding author E-mail: [email protected]
Accepted 21 August, 2015
Abstract
The shelf life of food can be extended by employing several physical treatments. Among them, pasteurization and condensation are widely adopted for prolonging the shelf-life of milk by reducing the microbial load. However, these treatmens could affect the antioxidant activity of the product. The aim of the present study was to investigate the effect of pasteurization and condensation on the Total Antioxidant Capacity (TAC) of raw and pasteurised jenny milk. Using 2,2’-azinobis (3-ethylbenzthiazoline-6-acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. TAC was also measured after condensation at 40 and at 20% of the initial volume. ABTS assay was found to be more accurate and reproducible than DPPH. Pasteurisation reduced significantly (P<0.05) the total antioxidant capacity from 84.15to 82.09% (ABTS test). The TAC decreased with the increase of condensation in raw and pasteurised milk. Overall, the TAC was reduced by only 3 and 4%, in pasteurised and in raw milk, respectively (ABTS test). Therefore, both pasteurization and condensation are recommended as physical treatments to prolong the shelf-life of jenny milk.
Key words: Jenny milk, antioxidant activity, condensation, pasteurization, ABTS, DPPH.