Abstract
Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries, and skim berries yogurts were compared during the shelf life up to 9 weeks. All types of yogurts revealed a basal antioxidant activity that was higher when a fruit puree was present but gradually decreased during the shelf life. However, after 5–8 weeks, antioxidant activity increased again. Both in plain and berries yogurts lipid peroxidation increased until the seventh week of shelf life and after decreased, whereas protein oxidation of all yogurts was similar either in the absence or presence of berries and increased during shelf life. During the shelf life, a different behavior between lipid and protein oxidation takes place and the presence of berries determines a protection only against lipid peroxidation.
Highlights
Free radicals and other reactive oxygen species (ROS) may cause to living and food systems an oxidative damage that, can be prevented by several types of antioxidants (Halliwell & Gutteridge, 2015; Gülçin, 2012)
The concentration of total phenolic groups (TPC) in yogurt samples treated with different fruit purees was analyzed
The antioxidant activity of yogurt samples depends on the endogenous antioxidants, on added antioxidants contained in fruit puree and on the formation of bioactive peptides
Summary
Free radicals and other reactive oxygen species (ROS) may cause to living and food systems an oxidative damage that, can be prevented by several types of antioxidants (Halliwell & Gutteridge, 2015; Gülçin, 2012). In the human diet, fruits are relevant components and provide nutrients such as carbohydrates, minerals, and vitamins together with phytochemicals which include polyphenols and carotenoids, all endowed with potent antioxidant properties (Jacob et al, 2012). Basic foods for human nutrition, can contribute to the body defense against oxidants. Oxidation processes in milk can result in sharp off-flavors and a decline of its nutritional properties. The oxidative stability of milk and dairy products has great importance especially considering their shelf life.
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