Details
| Original language | English |
|---|---|
| Article number | 103394 |
| Journal | Food Chemistry: X |
| Volume | 33 |
| Early online date | 9 Dec 2025 |
| Publication status | Published - Jan 2026 |
Abstract
This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
Keywords
- Bioaccessibility, Bioactive peptide, CUPRAC, Fermentation, FRAP, Goat milk, In vitro
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Chemistry: X, Vol. 33, 103394, 01.2026.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
AU - Uzkuç, Hasan
AU - Sarıtaş, Sümeyye
AU - Çelebi Uzkuç, Nesrin Merve
AU - Karagül Yüceer, Yonca
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 The Authors
PY - 2026/1
Y1 - 2026/1
N2 - This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
AB - This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
KW - Bioaccessibility
KW - Bioactive peptide
KW - CUPRAC
KW - Fermentation
KW - FRAP
KW - Goat milk
KW - In vitro
UR - http://www.scopus.com/inward/record.url?scp=105024904960&partnerID=8YFLogxK
U2 - 10.1016/j.fochx.2025.103394
DO - 10.1016/j.fochx.2025.103394
M3 - Article
AN - SCOPUS:105024904960
VL - 33
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 103394
ER -