ANTIOXIDANT ACTIVITY OF DAIRY PRODUCTS FOR BABY FOOD

Autor: Maria A. Sokolova, Julia G. Rosenfeld, Valery E. Vysokogorsky
Rok vydání: 2022
Předmět:
Zdroj: Siberian Journal of Life Sciences and Agriculture. 14:143-153
ISSN: 2658-6657
2658-6649
DOI: 10.12731/2658-6649-2022-14-3-143-153
Popis: Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- and micronutrients is an important issue. To a certain extent, the nutritional value of milk is determined by its antioxidant activity. The research aims to compare the antioxidant activity of dairy products for baby food and breast milk. The current research studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized milk for baby food “Agusha,” “NAN,” “Nutrilon,” and “Malyutka” milk mixtures, as well as breast milk of 17 women. The antioxidant activity was determined by the titrimetric permanganate method in aqueous and alcoholic milk extracts. The content of antioxidants in alcoholic extracts of milk and all dairy products significantly exceeds their levels in aqueous solutions. The content of water-soluble antioxidants in breast milk is significantly lower than in cow’s milk “Luzhaykino” and “Agusha,” but in infant formula, it corresponds to the indicators of breast milk. The level of alcohol-soluble antioxidants is lower in NAN and Nutrilon milk mixtures when compared with cow and breast milk. The milk mixture “Malyutka” does not differ from breast milk in terms of the antioxidant activity of alcohol- and water-soluble components. Discussion. The use of separate determination of hydrophilic and hydrophobic antioxidants revealed significant differences between breast and cow’s milk. The enrichment of milk with easily destructible, water-soluble ascorbic acid did not affect the antioxidant activity of dairy products for baby food (“Agusha” and “Tyoma”). The results obtained on the significant differences in the antioxidant properties of dairy products based on cow’s milk from breast milk indicate the need to optimize the composition of milk antioxidants for baby food and the creation of breast milk substitutes.
Databáze: OpenAIRE
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