Determination of Organic Acid Composition and Free Radical Scavenging Capacity of Kefir

Basit Öğe Kaydı
dc.authoridTURKER, GULEN/0000-0002-7554-1544
dc.contributor.authorTurker, Gulen
dc.contributor.authorKizilkaya, Bayram
dc.contributor.authorArifoglu, Nazan
dc.date.accessioned2025-01-27T20:45:35Z
dc.date.available2025-01-27T20:45:35Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe organic acid composition as well as the free radical scavenging capacity of kefir produced from different kinds of milk was investigated. The organic acid composition of the samples was determined by high performance liquid chromatography (HPLC), while free radical scavenging capacity was evaluated spectrophotometrically. Oxalic acid, acetic acid, citric acid and succinic acids were found to be significantly higher in kefir produced from cow milk (p < 0.05), while malic acid and lactic acid were significantly higher in kefir produced from goat milk (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of kefir produced from goat milk was significantly higher than that of kefir made from cow milk (p < 0.05). There was a high correlation between the malic acid and lactic acid formation and the free radical scavenging activity of the samples, implying that the formation of these organic acids during kefir production positively enhances the free radical scavenging capacity of the fermented milk products.
dc.identifier.doi10.14233/ajchem.2014.16267
dc.identifier.endpage2446
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue8
dc.identifier.scopus2-s2.0-84901024110
dc.identifier.scopusqualityQ4
dc.identifier.startpage2443
dc.identifier.urihttps://doi.org/10.14233/ajchem.2014.16267
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24639
dc.identifier.volume26
dc.identifier.wosWOS:000335837800057
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectKefir
dc.subjectOrganic acids
dc.subjectHPLC
dc.subjectFree radical scavenging
dc.titleDetermination of Organic Acid Composition and Free Radical Scavenging Capacity of Kefir
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu