Antioxidant properties of dairy products fortified with natural additives: A review

Antioxidant is a molecule that inhibits the oxidation of other molecules caused by free radicals. Antioxidant activity of a dairy food is important both for the shelf life of the product as well as for protection from oxidative damage in the human body. The objective of this work was to demonstrate...

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Bibliographic Details
Published in:Journal of the Association of Arab Universities for Basic & Applied Sciences 2017-10, Vol.24 (1), p.101-106
Main Authors: Alenisan, Modi A., Alqattan, Hanan H., Tolbah, Lojayn S., Shori, Amal B.
Format: Article
Language:English
Subjects:
Antioxidant activity
Dairy foods
Natural antioxidant
Phenolics
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Summary:Antioxidant is a molecule that inhibits the oxidation of other molecules caused by free radicals. Antioxidant activity of a dairy food is important both for the shelf life of the product as well as for protection from oxidative damage in the human body. The objective of this work was to demonstrate the effects of natural antioxidants (plant-based sources) against synthetic antioxidants in dairy food.
ISSN:1815-3852
1815-3852
DOI:10.1016/j.jaubas.2017.05.001