Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 1 / 2021

Ağagündüz, D.
Preliminary exploration of total antioxidant and oxidant status of novel high-protein milk products
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 1-8

Duygu Ağagündüz, Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Emek District, Bişkek Street No. 2, 06490 Ankara, Turkey. E-mail: duyguturkozu@gazi.edu.tr

Received 31 August 2020; 1st revised 23 November 2020; accepted 4 December 2020; published online 17 December 2020.

Summary: This study aimed to determine the total antioxidant status (TAS) and total oxidant status (TOS) of the novel high-protein milk-products, which were designed to be protein-rich, lactose-free and reduced-fat milk-based. All different flavoured milk products with varying concentration of protein (52–82 g·l-1) of various brands were included. TAS and TOS were measured and oxidative stress indices (OSI) were calculated. Both TAS and TOS values of high-protein milk products with different aromas were found to be higher than conventional cows’ milks (p < 0.05). However, the TOS values of high-protein milk-products with vitamin addition appeared to be lower compared to milk with the same flavour but higher protein concentration (p < 0.05). OSI value of peanut-banana-flavoured milk containing 52 g·l-1 protein with B-complex vitamins and L-carnitine was 6.05 ± 1.05. However, the OSI value of coffee-flavoured milk product containing 76 g·l-1 protein with vitamin B complex and vitamin D was the lowest with a value of 1.36 ± 0.05. In conclusion, this study determined that the antioxidant and oxidant capacities of high-protein milk products vary according to the brand, flavour, polyphenol concentration and, in some cases, depend on vitamin concentration. Vitamins for improvement of exercise performance and beta-oxidation in exercise may also have a beneficial effect on oxidative stress, but the key-point seems to be their combination with components rich in polyphenols in milk-products.

Keywords: high protein milks; antioxidant; oxidant; oxidative stress

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