Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese
| Autor: | Roberto A. Ferriz Martínez, Cecilia Velázquez Vázquez, Andrea M. Olvera Ramírez, Teresa García-Gasca, Jorge L. Chávez-Servín, Karina de la Torre-Carbot, Araceli Aguilera Barreyro, Héctor Andrade-Montemayor |
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| Rok vydání: | 2018 |
| Předmět: |
Wet season
Chemistry 0402 animal and dairy science food and beverages Pasteurization 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science law.invention chemistry.chemical_compound Antioxidant capacity fluids and secretions 0404 agricultural biotechnology Food Animals law Dry season Grazing Animal Science and Zoology Composition (visual arts) Food science Gallic acid |
| Zdroj: | Small Ruminant Research. 160:54-58 |
| ISSN: | 0921-4488 |
| Popis: | Phenolic compounds are present in goat milk and cheese. The composition of goat milk and its products may vary depending on factors such as season, feeding system and heat treatment. The aim of this work is to quantify total phenolic compounds (TPC) and antioxidant capacity in pasteurized and unpasteurized samples of milk, milk whey, and cheese from goats fed in two different systems (free-range grazing and permanent confinement), during dry and rainy seasons. TPC concentrations were highest in unpasteurized samples from dry season compared to pasteurized and rainy season: 132.4 ± 27.3, 76.5 ± 5.77 mg of gallic acid equivalent (GAE)/L for unpasteurized milk and milk whey, respectively, and 363.21 ± 52.97 mg GAE/Kg for cheese. Antioxidant capacity for dry season produce was significantly higher (P |
| Databáze: | OpenAIRE |
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