Milk Extract Research Articles

Building m-health technology to promote breastfeeding

Objective: to develop an m-health technology to promote breastfeeding in nursing mothers. Methods: methodological study, carried out from February 2020 to July 2021. Technological development application, following Pressman's prototyping model. The content was based on the precepts of Meaningful Learning, elaborated through a situational diagnosis and an integrative review, which guided the compilation of information and guidelines. It has a Computer Program Registration Certificate from the National Institute of Industrial Property (Process No. BR512021002438-9). Results: the application is entitled "Amamente" (Breastfeeding), and consists of the visual identity of the nursing mother, the welcome screen, and the "We want to meet you" screen. This is followed by eleven interactive interfaces for ouaccessing guidance and information such as breastfeeding; milk production; my breasts; signs of correct positioning; signs of correct latch-on; milk extraction; breast problems; signs of effective breastfeeding; when not to breastfeed; mom's space and references. Conclusion: the technology was built successfully and its final version brought together national and international scientific recommendations. "Amamente" can be used as a resource with potential reach and favorable to the process of health education and future interventions for mothers during breastfeeding.

From Grain to Gut Health: Ragi Milk Extraction and Probiotic Product Development

This study aimed to optimize ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Ragi grains were pre-treated through soaking, germination, and drying to enhance milk extraction efficiency. Probiotic products, including ragi curd, ice cream, and ambli, were formulated and evaluated using sensory and nutritional analyses. The physical properties of ragi, such as uniform size, high density, and sphericity, underscored its suitability for food processing. Proximate analysis showed that ragi grains, compared to ragi malt, had lower moisture and higher fat and fibre content, enhancing storage stability. Sensory evaluations indicated that ragi curd was well-received, while ragi ice cream and one version of ragi ambli were particularly favoured for taste and overall acceptability. This research contributes to the development of nutritious, sustainable plant-based dairy alternatives, promoting millet consumption.

Effect of In Vitro Digestion on Anticancer and Antioxidant Activity of Phenolic Extracts From Latex of Fig Fruit (Ficus carica L.).

In this study, changes in total phenolic content (TPC), phenolic profile, and antioxidant activity and anticancer activity against cervix cancer and colorectal cancer cell lines of phenolic extracts of black and white fig (Ficus carica L.) latex (milk) were investigated during in vitro gastrointestinal digestions for the first time. The findings indicated that the in vitro digestion process exerted a significant effect on TPC of the phenolic extract from white fig milk (WFM-PE) and phenolic extract from black fig milk (BFM-PE), and TPC tended to decrease after in vitro digestion (p<0.05). As consistent with these findings, antioxidant activity (by the CUPRAC method) of the samples decreased (p<0.05) during in vitro digestion. The IC50 value of the undigested BFM-PE was significantly lower than that of the undigested WFM-PE (p<0.05). The undigested and the digested WFM-PE and BFM-PE did not show any cytotoxic activity against normal cells. However, anticancer activity of WFM-PE on cervix and colorectal cancer cell lines (p<0.05) and anticancer activity of BFM-PE against colorectal cancer cell lines decreased after in vitro digestion (p<0.01). On the other hand, the dominant phenolic was catechin hydrate and was syringic acid.

Optimization of microwave-assisted extraction of bajra milk using response surface methodology

Millets, especially bajra, are known for their ability to thrive in harsh climates and resist pests. Bajra contains high nutritional values, including a high level of protein, fiber and essential minerals like iron, zinc, calcium and magnesium. Plant-based beverages such as bajra milk are becoming more popular as lactose-free, nutritious alternatives to dairy milk. Bajra milk is rich in antioxidants, phenolic acids and flavonoids, offering health benefits such as improved heart health, diabetes control and immune system support. Microwave-assisted extraction (MAE) has proven to be an energy-efficient and a sustainable technique for producing plant-based milks like bajra milk. Compared to conventional methods, MAE reduces nutrient loss, speeds up the process and improves the protein content, viscosity and sensory acceptability. Response surface methodology (RSM) was used to optimize the extraction processes, identifying ideal conditions of soaking time of 16 h, microwave time of 1.5 min and a temperature of 85 ?C. Under these parameters, the extraction yield was 70.23 %, with a protein content of 5.57 g/100 ml and an overall acceptability rating of 7.2. The aim of this present study is to use the RSM tool to optimize the microwave-assisted extraction of bajra milk and compare the physicochemical and nutritional properties of the conventional method and MAE, MAE bajra milk as a cost effective, ecofriendly solution for large scale plant-based milk production positioning bajra as a valuable alternative.

Antibacterial and Anti-colon Cancer Potentials of Fermented Acidophilus Milk Supplemented with Water Soluble Curcumin

Background: Different beneficials of fermented milk products-containing Lactobacillus acidophilus to improve health status were investigated. Methods: Fermented acidophilus milk samples were prepared with freeze dried Lb. acidophilus La-5 and 0, 50, 100 and 150 mg/100 mL of water-soluble curcumin were added at the end of fermentation. Crude extracts (whey) of different fermented acidophilus milk formulates with curcumin were prepared and each extract was tested for its antibacterial activity, total phenolic content, DPPH free radical scavenging activity, anti-colonic cancer activity and fermentation profile (measured as lactic acid concentration). Further the sensory evaluation for each sample was conducted. Result: The results showed that no effect of the addition of curcumin on the viability of Lb. acidophilus La-5 either fresh or after 20 days of cold storage. However, the higher the quantity of curcumin added, the higher the antibacterial activity. The highest antibacterial effect was against Staph. aureus NRRL B-314. The total phenolic content and the DPPH free radical scavenging activity increased with the increase in curcumin. The higher the proliferative inhibition was achieved at higher level of curcumin. The addition of curcumin to fermented acidophilus milk samples help increase the quality of the product with negative effect on the sensory evaluation at higher level of curcumin. Finally, supplementation of fermented acidophilus milk with curcumin has no effect on the lactic acid production in fermented acidophilus milk samples. Therefore, the synergistic effect of water-soluble curcumin and Lb. acidophilus could be recommended for enhancing the functional properties of acidophilus milk.

Obtaining analogues of fermented milk products from seed meal using new strains of lactic acid bacteria

A method has been developed for producing analogues of fermented milk drinks from pumpkin seed meal – a massive waste of oilseed production – using new strains of lactic acid bacteria (LAB) isolated from different samples of kumiss. Based on the results of screening 50 LAB isolates capable of fermenting milk and aqueous meal extracts in a wide pH range, 3 strains with the best growth characteristics were selected. These strains were identified as representatives of the genus Lacticaseibacillus, most closely related to L. rhamnosus and L. casei (with 99.93 and 99.65% similarity in 16S rRNA gene sequences). An optimal scheme for producing drinks has been selected, including: grinding meal, optimized extraction with alkaline solutions, heat treatment of the extract to remove foreign microflora, introduction of inoculum (3–5% v/v) of new LAB strains, ripening at 370C for 10 hours. Compared with the fermented milk product obtained by fermenting milk with the same microorganisms, the drink made from meal extracts was distinguished by the absence of lactose and cholesterol, an increased content of unsaturated fatty acids (2.3 times), protein (1.7 times) and the presence of essential amino acids in proteins. Thus, pumpkin seed meal, which is still ineffectively used, is a good basis for obtaining analogues of fermented milk products with beneficial properties. The developed method for producing lacto-fermented drinks can be adapted for processing other types of meal and cake.

Determination of antioxidant activity in milk extracts with phosphomolibdate method

Antioxidants are mainly non-nutrient compounds in both human and animal feed, but have the antioxidant capacity in vitro to provide an artificial power index in preventing the destruction of cells and tissue potential by inhibiting nutrient oxidation. Milk contains lipophilic and hydrophilic antioxidants, which play a key role in maintaining. The efficiency of extraction for determining the antioxidant activity of milk corresponds to the method used for plant extraction. For this purpose, the phosphor molybdenum method based on the reduction of Mo (VI) in Mo (B) in samples of milk. Extracts obtained with methanol and ethanol, Soxlet method. Green complexes formed at acidic pH value, measurements of spectrophotometer (UV), λ = 695 nm. The values of milk samples are compared with respect to the calibration curve of gallic acid range (0.00 to 14.00 μg / ml, y = 0.0344 + 0.0519, R2 = 0.9709). The results of milk extract was concentration/ c = 3, 80; 2.35; 3.78; 4.85 / (μg / ml). The highest value of antioxidant activity in packs milk, which has 3.2% fat, also affects the fat and the presence of vitamin E, which found in fat droplets and has a synergistic effect with vitamin C. It concluded that the highest value of the total antioxidant activity in milk obtained from the first sample due to the use of several types of feed – alfalfa, two types of concentrated and straw, which proves the dependence of antioxidant activity on the impact of nutrients, that is, of their type and quantities.

Enhancing Viability of Lactobacillus plantarumBG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences.

This study investigated the survival dynamics of Lactobacillus plantarum BG24, a probiotic strain, within reconstituted skim milk (RSM) and yeast extract (YE) matrices during the spray-drying (SD) process, encompassing of inlet/outlet air temperatures. Notably, optimum SD parameters were found to be an inlet air temperature of 150°C and outlet air temperature of 83°C, that achieving high viability (92.23%), and reducing both moisture content (MC) (3.57%) and water activity (a w) (0.266). The use of soy protein isolate (SPI), gum Arabic (GA), RSM, maltodextrin (MD), sucrose (SUC), and lactose in binary mixtures or alone was investigated in terms of the best survival rate of probiotic bacteria, and RSM alone and RSM + GA and SPI alone were found to be the best drying carriers giving higher viability during SD. SD at optimum process temperatures and freeze drying (FD) were compared in the survival rate of probiotic bacteria in the carrier of RSM with YE, and FD samples showed a higher survival rate (97.69%) than SD samples. It was determined that the storage temperature (4°C and 20°C) had an impact on the glass transition temperature, MC, a w, and cell viability. Increased storage temperature led to a greater decrease in cell viability, especially for SD probiotic powders. These findings furnish critical insights into the intricate interplay among process parameters, carrier agents, drying techniques, and storage conditions, thereby elucidating avenues for refining probiotic preservation strategies within the ambit of SD, and by extension, in the domains of food and pharmaceutical sciences.

Quantitative Risk Assessment of Aflatoxin M1 Related to the Consumption of Raw Cow's Milk in Daloa (Côte d’Ivoire)

Cow's milk represents a potential health risk for consumers. The objective of this work is to assess the sanitary quality of raw cow's milk produced and consumed by the populations of Daloa. For this purpose, a total of 30 raw milk samples were collected from 3 raw cow's milk extraction points in the city of Daloa. Mycotoxins were determined using gas chromatography. The results showed that 100% of the analyzed samples were contaminated with aflatoxin M1 (AFLM1). These results indicated that the aflatoxin M1 levels in the analyzed samples exceeded the maximum limit (ML) set by European regulations. To assess the risk of contamination for the population of Daloa, a survey was conducted among consumers of raw cow's milk. A total of 388 individuals were interviewed to gather their opinions. The survey involved a form with questionnaires related to the objectives of the study. This form provided information on identity, marital status, consumption patterns, frequency, quantity, and the socio-economic characteristics of the consumers. The results showed that the risk of liver cancer related to the consumption of raw cow's milk in the city of Daloa is approximately 36.08% to 36.16%; representing 36,080 to 36,150 cases per 100,000 inhabitants. Thus, to ensure consumer safety, good hygiene practices in the preservation of feed for cattle and the construction of enclosures for them must be implemented.

Chemical Composition and Sensory Characteristics of Skimmed Milk Kefir Sensory on Variation of Concentration of Light Coconut Extract (Cocos Nucifera L.)

Kefir is a fermented milk product that is processed through fermentation of kefir granules. The objectives of this study are: 1. To analyse the effect of young coconut extract concentration on total microbes, ethanol and pH value of skimmed milk kefir. 2. To analyse the sensory test results of skimmed milk kefir with young coconut extract concentration. The method used in this research is Completely Randomised Design (CRD) with the treatment of variations in the percentage of skimmed milk and young coconut extract, namely: 100% skimmed milk: 0% young coconut extract; 95% skimmed milk: 5% young coconut extract; 90% skimmed milk: 10% young coconut extract; 85% skimmed milk: 15% young coconut extract; 80% skimmed milk: 20% young coconut extract with 3 repetitions and obtained 15 experimental units. The data obtained were analysed by ANOVA (Analysis of Variant). The results showed that increasing the concentration of young coconut extract increased the total number of microbes. Total microbes ranged from 1.48 x 10⁸ to 2.17 x 10¹⁰. Increasing the extract concentration from 15% to 20% increased the alcohol content from 0.07% to 0.20. Increasing the concentration of young coconut extract also significantly decreased the pH value of kefir after fermentation, with the lowest pH value (3.18) at 20% concentration. The concentration of young coconut extract in skimmed milk kefir significantly affected colour, texture and taste.

Multi-residue analysis method based on QuEChERS followed by ultra-high performance liquid chromatography coupled with diode-array detector for pesticides in human serum and breast milk.

Background: Maternal fluids play a key role in the risk assessment regarding early life pesticide exposure as the chemicals can transfer to neonate through prenatal exposure and lactation.Aim: A developed UHPLC-DAD and modified QuChERS methods were validated for human serum and breast milk. Matrix effect of the biological samples were evaluated.Methods & results: Serum was extracted by unbuffered QuChERS method while breast milk was extracted by citrate buffered method with addition of hexane. Remaining lipid in breast milk extract was later removed using lipid-removal sorbent. Sample matrices caused huge impacted on low-sensitivity pesticides.Conclusion: The modified QuEChERS methods coupled with UHPLC-DAD were fully validated. Application in paired-serum and breast milk samples revealed 6 detected pesticides.

Diffuse optical spectroscopy of lactating and non-lactating human mammary physiology.

Breastfeeding provides widely recognized advantages for infant and maternal health. Unfortunately, many women experience trouble with breastfeeding. Nevertheless, few suitable imaging modalities are available to study human lactation and determine the possible causes of breastfeeding problems. In this study, we apply broadband, quantitative diffuse optical spectroscopy (DOS) for this purpose. We present a study of fourteen lactating and eight similarly aged, premenopausal, non-lactating women to investigate the feasibility of DOS to study the optical and physiological differences between 1) lactating and non-lactating breasts, 2) the areolar and non-areolar region within the breast, and 3) lactating breasts before and after milk extraction. Our study shows that i) the median total hemoglobin concentration [tHb] of the lactating breast is 51% higher than for the non-lactating breast. ii) the median [tHb] of the lactating breast is 37% higher in the areolar region compared to the non-areolar region. iii) lactating breasts exhibit a positive median difference of 8% in [tHb] after milk extraction. Our findings are consistent with the expected physiological changes that occur during the lactation period. Importantly, we show that DOS provides unique insight into breast tissue composition and physiology, serving as a foundation for future application of the technique in lactation research.

Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk

Nowadays, beverages are not just considered as thirst quenchers; specific functionality is the major ingredient expected in beverages, which has becomes a lifestyle. In recent years, these initiations have led to newly developed products in the beverages sector. Companies are learning the consumption styles of various individuals and making novel beverages through blends of milk and energy drinks. Tigernut milk is among the most valued plant-based beverages, obtained from the aqueous extract of tigernuts tubers. This study investigated the mineral and antinutritional components of bottled and sterilized tigernut milk. Two varieties of tigernut tuber (Yellow and brown) were processed using three methods (Boiling, soaking and malting), and the milk was bottled and further sterilized. The results obtained showed that Iron recorded the least value at (1.73mg and 2.24mg) for yellow and brown tigernut tubers; alsotigernut tubers were low in some antinutrients except flavonoids. The result for the tigernut milk elucidated that processing and sterilization had little effect on the mineral content of tigernut milk. The study also showed that the pre-processing treatment applied (Soaking, boiling and malting) to the tigernut either increased or caused a decline in the mineral content of the tigernut milk, whereas, processing and sterilization affected the antinutrient content of tigernut milk. All processing methods showed a significant difference (p&lt;0.05.) as there was a decrease in the phytate and oxalate content. The study highlighted the possibility of processing tigernut tubers into milk extract that can be bottled and sterilized for a period of time.

EVALUATION OF POTENTIALS OF ALLIGATOR PEPPER AS NATURAL PRESERVATIVE ON THE MICROBIOLOGICAL QUALITY AND SHELF LIFE ON TIGER NUT (Cyperus esculentus) MILK

The potentials of Alligator as natural preservative were evaluated on the microbiological quality and shelf life on tiger nut milk. The aqueous extract of tiger nut milk (Cyperus esculetus) was treated with Hydro-methanolic extract of Alligator pepper. Pasteurizes at 75°C for 20 minutes and stored at ambient temperature (28°C) for 14 days followed which was investigated by determining pH, total microbial counts and determination of percentage occurrences of microorganisms. Bacterial counts was at the range of 1.54±0.07b to 1.72±0.07a log10cfu/ml of the samples preserved using Alligator pepper extract; the fungal counts recorded the range of 1.56±0.02a to 1.83±0.05 log10cfu/ml while the control tiger nut milk ranges from 2.31+0.01a to 2.55+0.03 log10cfu/ml respectively. The tiger nut milk was acidic with a range of 3.00+0.2a to 3.36 ±0.5a pH value. At Week 0 the samples containing preservative recorded a low microbial count. There was drastic reduction in microbial load as the effects of the preservative became evident at Week 1 and Week 2. Moreover, the antimicrobial activities of the preservative revealed that samples at concentrations 300mg/ml were most effective against microbes than the 200mg/ml and 100mg/ml. This shows that the active ingredients in the preservative exhibited more potential at higher concentration than at lower concentration. Samples without preservatives recorded high microbial counts throughout the storage period. Five bacterial species, namely Staphylococcus aureus, Streptococcus sp. Bacillus sp. Psuedomonas sp and Escherichia coli were isolated. While five fungal species, of Saccharomyces, Rhizopus sp, Aspergilus niger, Aspergillus flavus and Penicillum sp were also isolated. Staphylococcus aureus and Saccharomyces remained the predominant organisms throughout the storage. The role played by the organisms on microbiological quality of tiger nut milk likewise the potentials exhibited by the preservative on the organisms had been discussed. Conclusively, the use of Alligator pepper as natural preservative should be encourage because the study has shown its potentials on the shelf-life and quality on tiger nut milk. More so, the preservative is relatively cheap, accessible and available, its nutritional and medicinal values are generally acceptable by communities and void of unwanted side effects.

Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal.

Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.

Assessing the Efficacy and Biological Benefits of Withanolide-rich Withania somnifera Root Extract

The medicinal plant Withania somnifera, usually referred to as Ashwagandha, is a member of the Solanaceae family. The presence of Withanolides in the roots is responsible for a number of pharmacological effects in Ashwagandha. Withanolides have been demonstrated to be an effective neuronal, immune, anti-stress, and anti-cancer agent. However, Withanolides demonstrated limited permeability, lowering the bioavailability and efficacy of active compounds. The goal of the study was to ascertain the biological efficacy of Ashwagandha Composition, a blend of W. somnifera milk extract and water extract (1:1) with a high concentration of Withanolides (3-5%), at lower dosages with improved bioabsorption compared to pure Ashwagandha Hydro ethanolic extracts fortified with 2.5% withanolides. The W. somnifera Composition was assessed for its bioabsorption and bioefficacy by exploring its intestinal absorption capacity, Acetylcholinesterase Inhibition (82%), antioxidant potential (91%), glutathione reduction potential (15.6%), anti-inflammatory activity (87.2%), and anti-cancer activity. Additionally, Ashwagandha Composition was also evaluated for its safety profile. We found W. somnifera Composition (1:1) is more bioavailable and showed higher biological activity than the Ashwagandha Hydro ethanolic extract fortified with 2.5% withanolides (Ashwagandha extract). Hence, the W. somnifera a Composition can be used as a therapeutic medication once its safety concerns are addressed by in vivo trials.

Development of nutri-rich powder for pregnant/lactating women

Pregnancy and lactation are the two states, which need increased nutritional demand like protein, calcium, iron etc. in women. The study is part of the effort to provide nutritional food that can be more cost effective for pregnant/lactating women. To cater the elevated demand of nutrition, moth bean and finger millet were selected as major ingredients, being richer sources of iron and calcium respectively. The processing steps like soaking and germination helped to lower anti-nutritional factors. The best germination time was optimized for both, moth bean and finger millet based upon reduction in the phytic acid and trypsin inhibitor activity and increase in amylase activity with optimum yield. The best germination period selected for moth bean and finger millet were 36 h at 30ºC and 24 h at 30ºC respectively with 80% RH. The formulation was optimized using Response Surface Methodology at five levels of three variables viz. moth bean flour, finger millet flour and barley malt extract. The optimized product was prepared by mixing germinated and roasted moth bean (21.98%) and finger millet (19.37%) flours with skim milk and barley malt extract (20%), followed by cooking (100ºC, 5 min.), vacuum drying (70ºC, 700 mm Hg), grinding and sieving. The developed nutri-rich food contained 16.74g protein, 5.70 mg iron, 284.49 mg calcium and 1.8 mg zinc, which can provide very good nutrition as per recommendations by ICMR for pregnant/lactating women. The product cost was around 122 INR per kg and it was shelf stable up to 180 days of ambient storage.

Comparative Analysis of Antimicrobial Efficacy: Harnessing Cocos Nucifera Extracts in Novel Toothpaste Formulations

Natural resources, ranging from herbs like neem and clove to minerals like fluoride, are harnessed for their antimicrobial properties in oral care products. These resources provide sustainable alternatives to synthetic chemicals, offering effective yet eco-friendly solutions against oral microorganisms. The present study aims to assess the antimicrobial efficacy of two toothpaste formulations derived from the extracts of Cocos nucifera. Two toothpaste preparations were made from the pulp extracts of Cocos nucifera. Group 1 was prepared from milk extracted from freshly ground coconut pulp. The second extract was obtained by the lyophilization process. Both toothpaste formulations were then analyzed for their antimicrobial efficacy by assessing the zone of inhibition for the following oral pathogens; Streptococcus mutans, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Lactobacillus rhamnosus, Candida albicans by agar well diffusion assay. Statistical analysis was performed using the SPSS software. It was found that the toothpaste derived from the extracts of coconut milk had antimicrobial efficacy against S.mutans, S.aureus and C.albicans in the various dilutions tested and the toothpaste made from the lyophilized extract exhibited antimicrobial efficacy against P.aeruginosa in various dilutions. Toothpaste derived from the coconut milk extract demonstrated significant efficacy against tested oral pathogens, suggesting its suitability for incorporation into oral care products. Its antimicrobial properties highlight its potential for combating oral infections and enhancing oral hygiene routines. Further research and development could optimize its utilization in various dental formulations.

Comparison of different methods for evaluating the antioxidant activity of instant Torbangun (Coleus amboinicus L.) drinks

Torbangun (Coleus amboinicus L.) is a natural breast milk stimulant with antioxidant activity. This study aimed to compare the antioxidant activity of instant Torbangun drinks (ITD) ethanolic extract using DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS (2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (Ferric Reducing Antioxidant Power) methods. Ethanolic extract of commercial Torbangun tea (CTT) and lactation booster milk (CLM) was also included in all analyses as a product reference. At the same time, vitamin C was used as an antioxidant standard. The antioxidant activity was expressed as EC50 value. Among breastmilk booster drinks, the sample with the highest antioxidant activity obtained from ABTS and FRAP methods was ITD (EC50 18.26 mg/mL) and CLM (EC50 0.187 mg/mL), respectively. Assessing with the DPPH method, the activity of ITD and CLM was not significantly different (EC50 35.200 mg/mL and 33.035 mg/mL, respectively), and those were higher than that of CTT (EC50 52.22 mg/mL). However, the antioxidant activity of all products was significantly lower than vitamin C in all analysis methods (EC50 < 0.05 mg/mL). This finding was proposed due to different antioxidant compounds and antioxidant mechanisms among breast milk booster products. This study also revealed that ABTS and FRAP were the most suitable methods for determining antioxidant properties in all samples.