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Abstract
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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 8C. 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-1)
showed the highest TPC followed by cow kefir
(65–73.15 mg GAE 100 mL-1), camel kefir
(61.2–69.91 mg GAE 100 mL-1) and goat kefir
(58.31–73.5 mg GAE 100 mL-1) (P\0.05). Camel
yogurt possesses the highest TPC (56.5–68.25 mg GAE
100 mL-1) followed by ewe (40.32–46.5 mg GAE
100 mL-1), cow (29.5–35.5 mg GAE 100 mL-1) and goat
(20.03–26.85 mg GAE 100 mL-1) yogurt (P\0.05).
According to DPPH, FRAP, and ABTS results, the
antioxidant activity of samples was as follows in
descending order: ewe kefir, camel kefir, ewe yogurt, camel
yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt
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