Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk

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dc.authorid0000-0002-0937-7598
dc.contributor.authorUzkuc, Hasan
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorUzkuc, Nesrin Merve Celebi
dc.contributor.authorYuceer, Yonca Karagul
dc.contributor.authorEsatbeyoglu, Tuba
dc.date.accessioned2026-02-03T12:02:44Z
dc.date.available2026-02-03T12:02:44Z
dc.date.issued2026
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipScientific Research Coordination Unit of anakkale Onsekiz Mart University [FKB-2024-4788]
dc.description.sponsorshipOpen Access Fund of the Leibniz Universitat Hannover, Germany
dc.description.sponsorshipThis work is supported by the Scientific Research Coordination Unit of Canakkale Onsekiz Mart University with grant number: FKB-2024-4788. The publication of this article was funded by the Open Access Fund of the Leibniz Universitat Hannover, Germany.
dc.identifier.doi10.1016/j.fochx.2025.103394
dc.identifier.issn2590-1575
dc.identifier.pmid41502499
dc.identifier.scopus2-s2.0-105024904960
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.103394
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34852
dc.identifier.volume33
dc.identifier.wosWOS:001644233400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectGoat milk
dc.subjectFermentation
dc.subjectBioaccessibility
dc.subjectIn vitro
dc.subjectCUPRAC
dc.subjectFRAP
dc.subjectBioactive peptide
dc.titleComparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
dc.typeArticle

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