Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

Journal of Dairy Science

Volumn 99, Issue 7, 2016, Pages 5074-5082

  Revilla, I ^a   Gonzalez Martin M I ^a   Vivar Quintana, A M ^a   Blanco Lopez M A ^a   Lobos Ortega, I A ^b   Hernandez Hierro J M ^c  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b National Institute of Agriculture and Livestock Research Remehue   (Chile)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

And goat milks; Cheese composition; Cow; Ewe; Ripening; Season

Indexed keywords

ANTIOXIDANT;

ANALYSIS; ANIMAL; BOVINE; CHEESE; DOMESTIC SHEEP; GOAT; NEAR INFRARED SPECTROSCOPY;

ANIMALS; ANTIOXIDANTS; CATTLE; CHEESE; GOATS; SHEEP, DOMESTIC; SPECTROSCOPY, NEAR-INFRARED;

EID: 84963525476     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10564     Document Type: Article

References (41)

1. Official Methods of Analysis 1995, AOAC International, AOAC International, Gaithersburg, MD. 16th.
2. Bounous G. Whey protein concentrates (WPC) and glutathione modulation in cancer treatment. Anticancer Res. 2000, 20:4785-4792.
3. Cervato G., Cazzola R., Cestaro B. Studies on the antioxidant activity of milk casein. Int. J. Food Sci. Nutr. 1999, 50:291-296.
4. Chávarri F., Bustamante M.A., Santisteban A., Virto M., Barrón L.J.R., de Renobales M. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year. J. Dairy Sci. 1999, 82:885-890.
5. Chen J., Lindmark-Månsson H., Gorton L., Åkesson B. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. Int. Dairy J. 2003, 13:927-935.
6. Clausen M.R., Connolly C., Skibsted L.H., Stagsted J. Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status. Int. Dairy J. 2010, 20:507-513.
7. Colbert L.B., Decker E.A. Antioxidant activity of an ultrafiltration permeate from acid whey. J. Food Sci. 1991, 56:1248-1250.
8. D'Urso S., Cutrignelli M.I., Calabro S., Bovera F., Tudisco R., Piccolo V., Infascelli F. Influence of pasture on fatty acid profile of goat milk. J. Anim. Physiol. Anim. Nutr. (Berl.) 2008, 92:405-410.
9. Davies A.M.C., Williams P. Near Infrared Spectroscopy: The Future Waves. Proc. 7nth Int. Conf. Near Infrared Spectroscopy 1996, NIR Publications, Chichester, UK.
10. De Feo V., Quaranta E., Fedele V., Claps S., Rubino R., Pizza C. Flavonoids and terpenoids in goat milk in relation to forage intake. Ital. J. Food Sci. 2006, 18:85-92.
11. de Renobales M., Amores G., Arranz J., Virto M., Barrón L.J.R., Bustamante M.A., Ruiz de Gordoa J.C., Nájera A.I., Valdivielso I., Abilleira E., Beltrán de Heredia I., Pérez-Elortondo F.J., Ruiz R., Albisu M., Mandaluniz N. Part-time grazing improves sheep milk production and its nutritional characteristics. Food Chem. 2012, 130:90-96.
12. Dhanoa M.S., Lister S.J., Barnes R.J. On the scales associated with near-infrared reflectance difference spectra. Appl. Spectrosc. 1995, 49:765-772.
13. Dimick P.S., Kilara A. Photooxidative changes in milk proteins and amino acids. Kieler Milch. Forschung 1983, 35:289-299.
14. Focant M., Mignolet E., Marique M., Clabots F., Breyne T., Dalemans D., Larondelle Y. The effect of vitamin E supplementation of cow diets containing rapeseed and linseed on the prevention of milk fat oxidation. J. Dairy Sci. 1998, 81:1095-1101.
15. González-Martín I., Hernández-Hierro J.M., Revilla I., Vivar-Quintana A.M., Lobos-Ortega I. The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe. Food Chem. 2011, 127:147-152. a.
16. González-Martín I., Hernández-Hierro J.M., Salvador-Esteban J., González-Pérez C., Revilla I., Vivar-Quintana A.M. Discrimination of seasonality in cheeses by near-infrared technology. J. Sci. Food Agric. 2011, 91:1064-1069. b.
17. González-Martín I., Hernández-Hierro J.M., Vivar-Quintana A.M., Revilla I., González-Pérez C. The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening times. Food Chem. 2009, 114:1564-1569.
18. Gupta A., Mann B., Kumar R., Sangwan R.B. Antioxidant activity of Cheddar cheeses at different stages of ripening. Int. J. Dairy Technol. 2009, 62:339-347.
19. Cheese. Determination of fat content. Van Gulik method (ISO 3433) 1975, ISO, International Organization for Standardization, Geneva, Switzerland.
20. Lindmark-Månsson H., Åkesson B. Antioxidative factors in milk. Br. J. Nutr. 2000, 84:S103-S110.
21. Lindmark-Månsson H., Chen J., Paulsson M., Alden G., Ren B., Ladenstein R., Åkesson B. The effect of storage and heat treatment on glutathione peroxidase in bovine milk and whey. Int. Dairy J. 2001, 11:71-81.
22. Lucas A., Agabriel C., Martin B., Ferlay A., Verdier-Metz I., Coulon J.B., Rock E. Relationships between the conditions of cow's milk production and the contents in components of nutritional interest in raw milk farmhouse cheese. Lait 2006, 86:177-202. a.
23. Lucas A., Andueza D., Rock E., Martin B. Prediction of dry matter, fat, pH, vitamins, minerals, carotenoids, total antioxidant capacity and color in fresh and freeze-dried cheeses by Visible-Near-Infrared reflectance spectroscopy. J. Agric. Food Chem. 2008, 56:6801-6808. a.
24. Lucas A., Coulon J.B., Agabriel C., Chilliard Y., Rock E. Relationships between the conditions of goat's milk production and the contents of some components of nutritional interest in Rocamadour cheese. Small Rumin. Res. 2008, 74:91-106. b.
25. Lucas A., Rock E., Chamba J.F., Verdiez-Metz I., Brachet P., Coulon J.B. Respective effects of milk composition and the cheese compositional variability in components of nutritional interest. Lait 2006, 86:21-41. b.
26. Meglia G.E., Jensen S.K., Lauridsen C., Waller K.P. Tocopherol concentration and steroisomer composition in plasma and milk from dairy cows fed natural and synthetic vitamin E around calving. J. Dairy Res. 2006, 73:227-234.
27. Mel'uchova B., Blasko J., Kubinec R., Gorova R., Dubravska J., Margetin M., Sojak L. Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat. Small Rumin. Res. 2008, 78:56-65.
28. Mendia C., Ibañez F.C., Torre P., Barcina Y. Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese. J. Dairy Sci. 2000, 83:1899-1904.
29. O'Connell J.E., Fox P.F. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: A review. Int. Dairy J. 2001, 11:103-120.
30. Pérez-Elortondo F.J., Aldámiz-Echebarria P., Albisu M., Barcina Y. Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese. Int. Dairy J. 1998, 8:725-732.
31. Perna A., Intaglietta I., Simonetti A., Gambacorta E. Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening. J. Dairy Sci. 2015, 98:3690-3694.
32. Rashidinejad A., Birch E.J., Sun-Waterhouse D., Everett D.W. Effects of catechin on the phenolic content and antioxidant properties of low-fat cheeses. Int. J. Food Sci. Technol. 2013, 48:2448-2455.
33. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C.A. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26:1231-1237.
34. Revilla I., Lobos-Ortega I., Vivar-Quintana A.M., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci. 2014, 32:342-347.
35. Revilla I., Palacios C., Hidalgo C., Alvarez R., Rodríguez P. Effect of production system, organic vs conventional on antioxidant capacity of sheep milk. Landbauforschung 2012, 362:233-236.
36. Rubino R., Claps S., Fedele V. Herbe paturê et qualite'organoleptique et nutritionnelle du lait et du fromage de chèvre (Nature of grazed grass and organoleptic and nutritional quality of goat milk and cheese). Proc. Seminar Luz St Sauveur, FAO REU Serie Technology 2000, 48-54.
37. Shenk J.S., Westerhaus M.O. Analysis of Agriculture and Food Products by Near Infrared Reflectance Spectroscopy, Monograph 1995, NIRSystems, Silver Spring, MD.
38. Shingfield K.J., Bonnet M., Scollan N.D. Recent developments in altering the fatty acid composition of ruminant-derived foods. Animal 2013, 7:132-162.
39. Steijns J.M., van Hooijdonk A.C. Occurrence, structure, biochemical properties and technological characteristics of lactoferrin. Br. J. Nutr. 2000, 84:S11-S17.
40. Van den Berg R., Haenen G.R.M.M., Van den Berg H., Bast A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem. 1999, 66:511-517.
41. Vivar-Quintana A.M., Blanco-López M.A., Revilla I., González-Martín I., Hernández-Hierro J.M., González-Pérez C. Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk. Czech J. Food Sci. 2009, 27:106-108.