Malondialdehyde and antioxidant content of pasteurized, semi-skimmed uht and uht milks

Abstract

Aim: In this study, to evaluate oxidant and antioxidant parameters of pasteurized, semi-skimmed UHT and UHT milks, the malondialdehyde (MDA), vitamin (Vit) C, total protein (TP), reduced glutathione (rGSH) levels and catalase (CAT) activity of them were determined and correlations between these parameters were revealed. Materials and Methods: Thirty milk samples from different trademarks were collected from different markets in Hatay. Milk MDA, Vit C, TP, rGSH levels and CAT activity were determined by spectrophotometric methods. Results: The lowest MDA level was determined in semi-skimmed UHT milk (p Conclusion: As a result, the levels of oxidant (MDA), antioxidant parameters (Vit C, rGSH, and CAT), and TP in pasteurized, semi-skimmed UHT and UHT milk were evaluated and discussed in the present study. With this study, it is suggested that consumption of pasteurized milk may be healthier than semiskimmed UHT and UHT milks.

Keywords

• catalase
• malondialdehyde
• reduced glutathione
• vitamin c