Oxidization And Anti-Oxidant Activity Of Traditional Mongolian Milk Products
- Author:
Bayarsaikhan D
1
;
Ichinkhorloo Z
1
;
Orgilbayar G
1
;
Enkhtaivan G
1
;
Kohji Yamaki
1
Author Information
1. Shastin Central Hospital, Clinical Nutrition Department, Mongolia
- Publication Type:Journal Article
- Keywords:
traditional Mongolian milk product;
antioxidant activity
- From:
Journal of Oriental Medicine
2012;3(2):36-36
- CountryMongolia
- Language:English
-
Abstract:
This study aims to evaluate the antioxidative activities of traditional
Mongolian milk product. Anti-oxidant activity is generally used as
merkmal for food function. It is known that reactive oxygen causes
various life style diseases, for example hypertension, diabetes,
obesity, osteoporosis etc. It is thought that antioxidant activity in our
body is very important for preventing these diseases.
Many dairy products such as aaruul, eezgii, bayslag orginated from
different region of mongolia were used in the study.
Anti-oxidant activity was measured by using lag time method. The
method is not more popular than ORAC (Oxygen Radical Absorption
Capacity) methods; however this method is more simple and easy.
Briefly myoglobin-working solution was added to assay samples.
After that, 2,2’-Azino-di-[3-ethylbenzthiazoline sulphonate (ABTS)
solution as substrate for oxidative reaction was added to the
mixture. Immediately the absorbance at 600 nm was read every 30
seconds for 15 min. The anti-oxidant activity of the samples was
then calculated as the lag time of the curve of absorbance versus
reaction time of the samples. Trolox was used as standard anti-
oxidant substance. Using the compound, anti-oxidant activity was
expressed as Trolox equivalent value.
Milk products including of Japanese products have almost same
values (6.5-17.99 µM Trolox eq.). Acid based dairy products such as
curd (aaruul) and cottage (aarts) have high oxidization potential.
Traditional dairy products antioxidant activities are differ depending
on their region.
