Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

Year 2011, Volume: 17 Issue: 3, 253 - 259, 04.09.2011

Harun Kesenkaş

Abstract

The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy
milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the
scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs
produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir
samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased
soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples
were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor
culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging
activity. 

Keywords

Antioxidant, Kefir, Soymilk, Reducing activity, Scavenging activity

Farklı İnek ve Soya Sütü Karışımlarından Üretilen Kefirlerin Antioksidan Özellikleri

Abstract

Bu çalışmanın amacı inek, soya sütü ve bunların farklı karışımlarından üretilen kefir örneklerinin antioksidan kapasitelerini belirlemektir. Bu amaçla, üretilen kefir örneklerinde askorbat otooksidasyonu, süperoksit anyon radikali ve hidrojen peroksit tutuklayıcı etkileri ile indirgen aktivite gibi antioksidatif özellikler incelenmiştir. Sadece soya sütü ile üretilen kefirler en yüksek askorbat otooksidasyon oranına sahip olmuştur. Kefir örneklerinin sistein eşdeğer miktarı olarak ifade edilen indirgen aktiviteleri istatistiksel olarak farklı bulunmuş ve soya sütü oranın artmasıyla yükselmiştir. İnek, inek/soya ve soya sütlerinden üretilen kefirlere ait süperoksit radikal oluşumunu durdurma sonuçları istatistiksel olarak farklı bulunmuştur. Ancak, gerek kefir tanesi ile gerekse kefir kültürü ile gerçekleştirilen fermantasyonun söz konusu aktivite üzerine etkisi önemsizdir. Elde edilen sonuçlara göre kefir örneklerinin hiçbiri hidrojen peroksit tutuklayıcı etki göstermemiştir. 

Keywords

Antioksidan, Kefir, Soya sütü, İndirgeme aktivitesi, Tutuklayıcı aktivite

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