ArticleJournal of food science and technology2022
Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Peptidomic Characterization and Functional Properties of Goat and Cow Milk Kefir before and after In Vitro Digestion.Journal of agricultural and food chemistry · 2026Article
- An Innovative Kefir Produced from Lactose Hydrolyzed Goat Milk with the Addition of the Probiotic Saccharomyces Boulardii: Volatile Compound Profile, Rheological and Sensory Properties.Probiotics and antimicrobial proteins · 2026Article
- Techno-Functional Properties and Antioxidant Activities of Lactose-Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit.Food science & nutrition · 2026Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future.Frontiers in nutrition · 2025Review
- Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.Foods (Basel, Switzerland) · 2024Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
- Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Pharmaceuticals (Basel, Switzerland) · 2023Article
- Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish,Food science & nutrition · 2022Article
- Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 ºC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P < 0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05139-9.
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