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Anjum Khalique - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Background Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared. Methods Cow and Buffalo Milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, Milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and Buffalo Milk at 0, 3 and 6 days of storage period. Results Total antioxidant capacity (TAC) of raw, pasteurized and boiled Milk for cow (42.1, 41.3 and 40.7%) and Buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and Buffalo Milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and Buffalo Milk. DPPH activity of raw, pasteurized and boiled Milk for cow (24.3, 23.8 and 23.6%) and Buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of Milk samples. Antioxidant activity in linoleic acid (AALA) of Buffalo and cow Milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and Buffalo Milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and Buffalo Milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and Buffalo Milk was not significantly different from raw Milk samples of cow and Buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and Buffalo Milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and Buffalo Milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and Buffalo Milk, while long-chain fatty acids decreased in pasteurized and boiled cow and Buffalo Milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and Buffalo Milk was not influenced by the storage up to 3 days. Conclusions These results suggest that Buffalo Milk had a higher antioxidant capacity than cow Milk and pasteurized Milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.
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Antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared. Cow and Buffalo Milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, Milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and Buffalo Milk at 0, 3 and 6 days of storage period. Total antioxidant capacity (TAC) of raw, pasteurized and boiled Milk for cow (42.1, 41.3 and 40.7%) and Buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and Buffalo Milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and Buffalo Milk. DPPH activity of raw, pasteurized and boiled Milk for cow (24.3, 23.8 and 23.6%) and Buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of Milk samples. Antioxidant activity in linoleic acid (AALA) of Buffalo and cow Milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and Buffalo Milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and Buffalo Milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and Buffalo Milk was not significantly different from raw Milk samples of cow and Buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and Buffalo Milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and Buffalo Milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and Buffalo Milk, while long-chain fatty acids decreased in pasteurized and boiled cow and Buffalo Milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and Buffalo Milk was not influenced by the storage up to 3 days. These results suggest that Buffalo Milk had a higher antioxidant capacity than cow Milk and pasteurized Milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.
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antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Background Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared.
Andrea Motta - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Buffalo Milk by 31P-nuclear magnetic resonance spectroscopy
Journal of Food Composition and Analysis, 2006Co-Authors: Giuseppina Andreotti, Enrico Trivellone, Andrea MottaAbstract:Abstract We report a 31P nuclear magnetic resonance (31P-NMR) investigation of Buffalo Milk, Milk ultrafiltrate, and phospholipids from Milk fat; for comparison corresponding data were also acquired for cow Milk samples. In Buffalo Milk samples, we identified glycerophosphorylcoline, glycerophosphorylethanolamine and inorganic orthophosphate resonances, together with a broad peak assigned to serylphosphate residues of casein. Buffalo Milk ultrafiltrate showed the presence of several phosporous signals, and ten of them (inorganic phosphate, phosphocreatine, glycerophosphorylcoline, glycerophosphorylethanolamine, N-acetylglucosamine-1-phosphate, glucose-6-phosphate, galactose-1-phosphate, phosphorylethanolamine, phosphorylcoline, and glycerol-1-phosphate) were unambiguously identified by addition of pure standards. In phospholipids fractions from Buffalo Milk, we clearly identified phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, and phosphatidylinositol. A preliminary estimation (mol%) of each phosphorylated compound was obtained. By comparing 31P-NMR data from Milk samples from Buffaloes and cows, we concluded that these Milks are rather similar as far as the phosporous distribution in small molecules is concerned.
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Short Communication Characterization of Buffalo Milk by 31 P-nuclear magnetic resonance spectroscopy
2006Co-Authors: Giuseppina Andreotti, Enrico Trivellone, Andrea MottaAbstract:We report a 31 P nuclear magnetic resonance ( 31 P-NMR) investigation of Buffalo Milk, Milk ultrafiltrate, and phospholipids from Milk fat; for comparison corresponding data were also acquired for cow Milk samples. In Buffalo Milk samples, we identified glycerophosphorylcoline, glycerophosphorylethanolamine and inorganic orthophosphate resonances, together with a broad peak assigned to serylphosphate residues of casein. Buffalo Milk ultrafiltrate showed the presence of several phosporous signals, and ten of them (inorganic phosphate, phosphocreatine, glycerophosphorylcoline, glycerophosphorylethanolamine, N-acetylglucosamine-1phosphate, glucose-6-phosphate, galactose-1-phosphate, phosphorylethanolamine, phosphorylcoline, and glycerol-1-phosphate) were unambiguously identified by addition of pure standards. In phospholipids fractions from Buffalo Milk, we clearly identified phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, and phosphatidylinositol. A preliminary estimation (mol%) of each phosphorylated compound was obtained. By comparing 31 P-NMR data from Milk samples from Buffaloes and
Nuzhat Huma - One of the best experts on this subject based on the ideXlab platform.
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Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow
Journal of Food and Nutrition Research, 2014Co-Authors: Mian Anjum Murtaza, Nuzhat Huma, Aysha Sameen, Muhammad Saeed, Mian Anjum MurtazaAbstract:The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and Buffalo Milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was estimated after 2 and 4 months of ripening. The results revealed that cheese from Buffalo Milk had significantly higher level of fat, protein, ash, lactose and lactic acid contents as compared to that prepared from cow Milk. Sodium, calcium and potassium contents were also considerably higher in the cheese prepared from Buffalo Milk. During ripening, significant decrease in lactose and pH value, while increase in acidity and lactic acid contents was observed. However, ripening did not influence the minerals profile of the cheese. It was accomplished that Buffalo Milk Cheddar cheese is nutritionally superior to cow Milk cheese.
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descriptive sensory profile of cow and Buffalo Milk cheddar cheese prepared using indigenous cultures
Journal of Dairy Science, 2013Co-Authors: Mian Anjum Murtaza, Faqir Muhammad Anjum, Salimur Rehman, Nuzhat HumaAbstract:Abstract The objective of the study was to compare the sensory profile of Cheddar cheese prepared from cow and Buffalo Milk using indigenous and commercial cultures. Commercially available and locally isolated, indigenous starter cultures were used to prepare cow and Buffalo Milk Cheddar cheese. The cheese was ripened at 4 and 12°C and analyzed for descriptive sensory profile by a panel of 10 assessors after 60 and 120 d of ripening. On evaluation, the mean scores for odor, flavor, and texture attributes obtained for Buffalo Milk cheese were significantly higher than those obtained for cow Milk cheese. For most of the traits, cheese samples prepared from indigenous cultures and ripened at higher temperature received higher descriptive scores compared with those of commercial cultures and ripened at lower degrees. Milk sources highly significantly affected the “creamy” and “sour” traits of odor; the “creamy,” “smoky,” and “soapy” flavors; and all the texture attributes except “maturity.” Starter cultures considerably influenced the production of “acidic,” “bitter,” “sweet,” and “sour” characteristics. The use of elevated ripening temperature showed noticeable effect on all the characteristics except the “creamy” odor and flavor. Principal component analysis and hierarchical cluster analysis also showed that Milk sources, starter cultures, and ripening temperatures significantly influenced the sensory characteristics.
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Microstructure, Rheological and Textural Characteristics of Low Fat Buffalo Milk Cheddar Cheese
Buffalo Bulletin, 2013Co-Authors: Sarfraz Ahmad, A. S. Grandison, Nuzhat Huma, Mian Anjum MurtazaAbstract:Buffalo Milk is at the top in Indo-Pak Milk production; however, not characterized and studied in depth. Cheddar cheese is produced in the world from cow Milk and low fat product is preferred on compositional basis but fells short in quality. The study was designed to manufacture the low fat Cheddar cheese from Buffalo Milk and assess that how fat content affects its structure and rheology. Cheddar cheese was manufactured from Buffalo Milk standardized at 2% and 4% fat levels and was investigated for chemical composition, microstructure, hardness and rheological characteristics. Reduction in Milk fat from 4% to 2% enhanced the moisture and protein levels and reduced the fat contents in cheese. Confocal scanning laser microscopy showed that the size and the number of non-spherical fat globules reduced on lowering the fat levels in cheese. Reducing the fat contents of Buffalo cheese increased the elastic and viscous modulus at 20°C but no perceptible variations were observed at 40°C. The discrepancy in cheese rigidity (elastic and viscous modulus) might be owing to the modifications in gel network between Buffalo Milk proteins and fats that was consequence of variations in fat content and their distribution. Total hardness in low fat cheese found by compression and texture profile as 783.33g and 8194.67g respectively was almost two times than of full fat cheese (340.00g and 4947.33g, respectively). The established results have momentous variations as compared to those reported in cow Milk cheese. Hence, it can be concluded that reduced fat Buffalo Milk produced cheese with acceptable textural and structural quality.
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composition and physico chemical characteristics of Buffalo Milk with particular emphasis on lipids proteins minerals enzymes and vitamins
Journal of Animal and Plant Sciences, 2013Co-Authors: Sarfraz Ahmad, Faqir Muhammad Anjum, Nuzhat Huma, Aysha Sameen, Tahir ZahoorAbstract:ABSTRACT The businesses community of different sectors affected by current energy crisis in Pakistan tends towards dairy business.They are highly interested by the information on Milk composition particularly of Buffalo Milk due to its majorcontribution in national’s Milk production i.e. 63% according to the FAO’s published data of 2010. It is necessary toknow for maximum value addition in dairy food chain as the nutrients not only determine the dietary value of Milk forhuman consumption but also help to define market strategies for various classes of consumers like growing children,nursing mothers, young persons involved in hard jobs or elderly people. Buffaloes are most important sources of Milk forhuman consumption in several parts of the world including Pakistan. It is characterized by higher solids contents forbeing richer source of lipids, protein, lactose and minerals. Buffalo Milk has long been valued by its important chemicalcomposition determining nutritive properties and suitability in the manufacture of traditional as well as industrial dairyproducts. Recently Buffalo Milk’s constituents, their nutritional importance and bioactive properties have received muchattention. In this paper, the composition and physico-chemical properties of major constituents of Buffalo Milk withparticular emphasis on lipids, protein, minerals, enzymes and vitamins have been presented. The concentration andpartition of major elements between different phases of Buffalo Milk are also given. The enzymic profiles as well as thenutrient molecules have been presented for the said Milk which determines its suitability for various processes and endproducts. The available technologies need some modifications even from Milking machines to industrial processing. It isa golden opportunity for the investors to come into Buffalo Milk business to get advantage from the governmentinitiatives in the current period. In this way, we will be able to improve the genetic potential of Buffaloes in getting moreMilk of higher quality and experimenting diversity of products particularly cheeses and other fermented dairy productsfor the local market and export by better exploiting the uniqueness of Buffalo Milk.Key words: Buffalo Milk, chemical composition, physico-chemical properties.
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organic acid contents of Buffalo Milk cheddar cheese as influenced by accelerated ripening and sodium salt
Journal of Food Biochemistry, 2012Co-Authors: Mian Anjum Murtaza, Faqir Muhammad Anjum, Nuzhat Huma, Salimur Rehman, O M Tarar, Ghulam MueenuddinAbstract:The effect of sodium chloride on the production of organic acids during ripening of Buffalo Milk Cheddar cheese at elevated temperature was evaluated. Buffalo Milk Cheddar cheese was produced by adding sodium chloride at the rate of 0, 1 and 2% and stored for ripening at 4C and 12C for 120 days. The cheese was evaluated for organic acids i.e., lactic, acetic, citric, pyruvic, formic, butyric and maleic and mineral contents, including sodium, calcium and potassium at 60 and 120 days of ripening. The results showed that elevated ripening temperature accelerated the production of all organic acids and significantly increased their concentrations. However, during ripening, no effect on minerals profile was observed. High level of salt decreased the production of organic acids during ripening irrespective of ripening temperatures. Hence, it was concluded that elevated ripening temperature and enhanced sodium concentrations showed considerable effect on organic acids production. PRACTICAL APPLICATIONS Worldwide, Cheddar cheese is produced from cow's Milk, but Buffalo Milk ranks at the top in Pakistan's Milk production and, being nutritionally rich, is more suitable for cheese. Moreover, cheese ripening is a lengthy process and attempts to shorten the ripening time using a range of systems have had varying degrees of success. Organic acids are the major products of glycolysis during ripening and play an integral role in cheese quality. The addition of salt affects the cheese ripening and hence influences the production of organic acids. The project was designed with greater significance to determine the effect of sodium chloride on production of organic acids during accelerated ripening of Buffalo Milk Cheddar cheese. Practically, the project concluded that the optimal quantity of salt addition should be 1% in cheese manufacturing and recommended the ripening at 12C for 120 days in Buffalo Milk Cheddar cheese for better compositional profile.
Imran Taj Khan - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Background Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared. Methods Cow and Buffalo Milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, Milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and Buffalo Milk at 0, 3 and 6 days of storage period. Results Total antioxidant capacity (TAC) of raw, pasteurized and boiled Milk for cow (42.1, 41.3 and 40.7%) and Buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and Buffalo Milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and Buffalo Milk. DPPH activity of raw, pasteurized and boiled Milk for cow (24.3, 23.8 and 23.6%) and Buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of Milk samples. Antioxidant activity in linoleic acid (AALA) of Buffalo and cow Milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and Buffalo Milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and Buffalo Milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and Buffalo Milk was not significantly different from raw Milk samples of cow and Buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and Buffalo Milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and Buffalo Milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and Buffalo Milk, while long-chain fatty acids decreased in pasteurized and boiled cow and Buffalo Milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and Buffalo Milk was not influenced by the storage up to 3 days. Conclusions These results suggest that Buffalo Milk had a higher antioxidant capacity than cow Milk and pasteurized Milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.
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Antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared. Cow and Buffalo Milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, Milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and Buffalo Milk at 0, 3 and 6 days of storage period. Total antioxidant capacity (TAC) of raw, pasteurized and boiled Milk for cow (42.1, 41.3 and 40.7%) and Buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and Buffalo Milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and Buffalo Milk. DPPH activity of raw, pasteurized and boiled Milk for cow (24.3, 23.8 and 23.6%) and Buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of Milk samples. Antioxidant activity in linoleic acid (AALA) of Buffalo and cow Milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and Buffalo Milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and Buffalo Milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and Buffalo Milk was not significantly different from raw Milk samples of cow and Buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and Buffalo Milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and Buffalo Milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and Buffalo Milk, while long-chain fatty acids decreased in pasteurized and boiled cow and Buffalo Milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and Buffalo Milk was not influenced by the storage up to 3 days. These results suggest that Buffalo Milk had a higher antioxidant capacity than cow Milk and pasteurized Milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.
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antioxidant capacity and fatty acids characterization of heat treated cow and Buffalo Milk
Lipids in Health and Disease, 2017Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi, Anjum KhaliqueAbstract:Background Antioxidant capacity of Milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow Milk has antioxidant capacity while the antioxidant capacity of Buffalo Milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and Buffalo Milk is also scared.
Giuseppina Andreotti - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Buffalo Milk by 31P-nuclear magnetic resonance spectroscopy
Journal of Food Composition and Analysis, 2006Co-Authors: Giuseppina Andreotti, Enrico Trivellone, Andrea MottaAbstract:Abstract We report a 31P nuclear magnetic resonance (31P-NMR) investigation of Buffalo Milk, Milk ultrafiltrate, and phospholipids from Milk fat; for comparison corresponding data were also acquired for cow Milk samples. In Buffalo Milk samples, we identified glycerophosphorylcoline, glycerophosphorylethanolamine and inorganic orthophosphate resonances, together with a broad peak assigned to serylphosphate residues of casein. Buffalo Milk ultrafiltrate showed the presence of several phosporous signals, and ten of them (inorganic phosphate, phosphocreatine, glycerophosphorylcoline, glycerophosphorylethanolamine, N-acetylglucosamine-1-phosphate, glucose-6-phosphate, galactose-1-phosphate, phosphorylethanolamine, phosphorylcoline, and glycerol-1-phosphate) were unambiguously identified by addition of pure standards. In phospholipids fractions from Buffalo Milk, we clearly identified phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, and phosphatidylinositol. A preliminary estimation (mol%) of each phosphorylated compound was obtained. By comparing 31P-NMR data from Milk samples from Buffaloes and cows, we concluded that these Milks are rather similar as far as the phosporous distribution in small molecules is concerned.
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Short Communication Characterization of Buffalo Milk by 31 P-nuclear magnetic resonance spectroscopy
2006Co-Authors: Giuseppina Andreotti, Enrico Trivellone, Andrea MottaAbstract:We report a 31 P nuclear magnetic resonance ( 31 P-NMR) investigation of Buffalo Milk, Milk ultrafiltrate, and phospholipids from Milk fat; for comparison corresponding data were also acquired for cow Milk samples. In Buffalo Milk samples, we identified glycerophosphorylcoline, glycerophosphorylethanolamine and inorganic orthophosphate resonances, together with a broad peak assigned to serylphosphate residues of casein. Buffalo Milk ultrafiltrate showed the presence of several phosporous signals, and ten of them (inorganic phosphate, phosphocreatine, glycerophosphorylcoline, glycerophosphorylethanolamine, N-acetylglucosamine-1phosphate, glucose-6-phosphate, galactose-1-phosphate, phosphorylethanolamine, phosphorylcoline, and glycerol-1-phosphate) were unambiguously identified by addition of pure standards. In phospholipids fractions from Buffalo Milk, we clearly identified phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, sphingomyelin, and phosphatidylinositol. A preliminary estimation (mol%) of each phosphorylated compound was obtained. By comparing 31 P-NMR data from Milk samples from Buffaloes and
