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Journal of Food and Nutrition Research
Súhrny čísla 2 / 2017
Bierzuńska, P. – Cais-Sokolińska, D. – Rudzińska, M. – Gramza-Michałowska, A.
Evaluation of antioxidant activity of whey protein to improve cholesterol oxidation stability in fresh white cheese from buttermilk
Journal of Food and Nutrition Research, 56, 2017, č. 2, s. 101-108
Dorota Cais-Sokolińska, Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland. Tel. +48618487317, e-mail: cais@up.poznan.pl
Received 20 November 2016; 1st revised 31 January 2017; 2nd revised 6 February 2017; accepted 15 February 2017; published online 13 March 2017
Súhrn: The health-promoting value of fresh white cheese made from buttermilk can be increased by adding to it a whey protein concentrate (WPC). At the same time, the antioxidant potential of whey protein can be used to stabilize the lipid fraction. WPC-enriched cheese had higher ferric reducing antioxidant power (FRAP) values than the control buttermilk cheese. The 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (DPPH) was also higher in WPC-enriched cheese, but not as noticeable as in the case of the FRAP assay results. A strong correlation was established between FRAP and DPPH antioxidant activity values, and the amount of cholesterol oxidation products in WPC-enriched cheese. The longer the WPC-enriched buttermilk cheese was stored, the lower the number of cholesterol oxidation products (mostly 7beta-hydroxycholesterol and 5,6-beta-epoxycholesterol) was determined. After 30 days, the content of total cholesterol oxidation products in WPC-enriched cheese was 4.7-fold lower than in the control cheese.
Kľúčové slová: cheese; buttermilk; antioxidant activity; whey protein
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