Banner
Current IssueEditorial BoardOnline First Articles
Current IssueEditorial BoardOnline First Articles
Asian Journal of
Dairy and Food Research
Print ISSN: 0971-4456
Online ISSN: 0976-0563
NASS Rating
5.44
SJR
0.176
CiteScore
0.357

Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Frequency:Bi-Monthly
Indexing:
Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical...

Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 307-310

Estimation of Antioxidant Potential of Indigenous Halari and French Poitu Donkey Milk by using the Total Antioxidant Capacity and Ferric Reducing Antioxidant Power Essay

Anuradha Bhardwaj, Parbha Kumari, Varij Nayan, Tanvi, Sonali, R.A. Legha, Umesh Gautam, Yash Pal, Hema Tripathi, BN Tripathi
1ICAR-National Research Centre on Equines, Hisar-125 001, Haryana, India.
Cite article:- Bhardwaj Anuradha, Kumari Parbha, Nayan Varij, Tanvi, Sonali, Legha R.A., Gautam Umesh, Pal Yash, Tripathi Hema, Tripathi BN (2019). Estimation of Antioxidant Potential of Indigenous Halari and French Poitu Donkey Milk by using the Total Antioxidant Capacity and Ferric Reducing Antioxidant Power Essay. Asian Journal of Dairy and Food Research. 38(4): 307-310. doi: 10.18805/ajdfr.DR-1501.

ABSTRACT

Over the last decade, research has been conducted towards the uses and properties of donkey milk that has distinct chemical composition and consequently particularly nutritional properties. It is interesting to determine antioxidant potential of indigenous Halari and French Poitu donkey milk by using the total antioxidant capacity and ferric reducing antioxidant power assay. These methods are reliable, fast and with sound methodological infrastructures. The objective of the present research was to investigate the applicability of the trolox based total antioxidant capacity (TAC) and ferric reducing ability of plasma (FRAP) assay for identification of antioxidant potential of Indian Halari donkey milk and French Poitu donkey milk. The donkey milk is quite popular for its anti-aging properties in Western and European countries as cosmetic and nutraceutical preparations. However, in Indian context no such study is conducted on Halari donkey milk. The Indian Halari donkeys are untapped resource for their dairy potential. Our results showed that the whole milk of Halari donkey is at par with French Poitu donkey milk in terms of their antioxidative potential.

REFERENCES

  1. Alabisio, M., Russo, G., Giosuè, C., Alicata, M.L., Torrisi, C. (2005) La produzione di latte nell’arco di un’interalattazione in asineallevate in Sicilia. In Proc. 7th Congress New Findings in Equine Practices, Lodi, Italy, pp.153-160.s
  2. Benzie, Iris F.F.; Strain, J.J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power. The FRAP Assay. Analytical Biochemistry. 239: 70–6.
  3. Chen, J., Lindmark-Mansson, H., Gorton, L., Akesson, B. (2003). Antioxidant capacity of bovine milk as assayed by spectro photometric and amperometric methods. International Dairy Journal. 13:927–35.
  4. Fox, P.F. (2003). The major constituents of milk. In Dairy Processing (ed. CRC press), Washington, DC, pp. 7-19.
  5. Godovac-Zimmermann, J., Conti, A., Napolitano, N. (1988). Microanalysis of the amino-acid sequence of monomeric beta-lactoglobulin I from donkey (Equus asinus) milk. The primary structure and its homology with a superfamily of hydrophobic molecule transporters. Biol Chem Hoppe Seyler. 369:171-179.
  6. Guo, H.Y., Pang, K., Zhang, X.Y., Zhao, L., Chen, S.W., Dong, M.L., Ren, F.Z. (2007). Composition, physiochemical properties, nitrose fraction distribution and amino acid profile of donkey milk. Journal of Dairy Sciences. 90:1635 -1643.
  7. Halliwell, B. (1996). Antioxidants in human health and diseases. Annu Rev Nutr. 6:33–50.
  8. Herrouin, M., Molle, D., Faunquant, J., Ballestra, F., Maubois, J-L., Leonil, J. (2000) New variants identified in donkey’s milk whey proteins. Journal of Protein Chemistry. 19:105-115.
  9. Iacono, G., Carroccio, A., Cavataio, F., Montalto, G., Soresi, M., Balsamo, V. (1992) Use of ass’ milk in multiple food allergy. J Pedriatr Gastroenterol Nutr. 14:177-181.
  10. Khan, I.T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., Jaspal, M.H. (2019). Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge. Lipids Health Dis. 18: 41.
  11. Mariani, P., Summer, A., Martuzzi, F., Formaggioni, P., Sabbioni, A., Catalano, A.L. (2001). Physicochemical properties, gross composition, Energy value and nitrogen fractions of Haflinger nursing mare milk throughout 6 lactation months. Animal Research 50:415-425.
  12. Piccione, G., Fazio, F., Caola, G., Refinetti, R. (2008). Daily rhytmicity in nutrient content of asinine milk. Livestock Science. 116:323-327.
  13. Polidori, P., Vincenzetti, S. (2007). Quantificazione dell’isozima nel latte d’asina in fasi diverse della lattazione. In Proc. II Convegno Nazionalesul latte d’asina, Roma, Italy, pp.49-53.
  14. Salimei, E. (2011) Animals that produce dairy foods e Donkey. In: Encyclopedia of Dairy Sciences (2nd ed.), [Fuquay JW, Fox PF and McSweeney PLH, eds]., San Diego, CA, USA, 1: 365-373.
  15. Salimei, E., Fantuz, F., Coppola, R., Chiofalo, B., Polidori, P., Varisco, G. (2004). Composition and characteristics of ass’s milk. Animal Research. 53:67-78.
  16. Schaafsma, G. (2003). Nutritional significance of lactose and lactose derivates. In Encyclopedia of Dairy Science, Roginski, Fuquay and Fox, eds., London. 3:1529- 1533.
  17. Stelwagen, K. (2003). Milk proteins. In: Encyclopedia of Dairy Sciences, (Roginski, H., Fuquay, J.W., and Fox, P.F. eds)., Academic Press London. 3:1835-1842.
  18. Uniacke-Lowe, T., Huppertz, T., Fox, P.F. (2010). Equine milk proteins: chemistry, structure and nutritional significance. International Dairy Journal. 20:609-629.
  19. Vincenzetti, S., Polidori, P., Mariani, P., Cammertoni, N., Fantuz, F., Vita, A. (2008). Donkey’s milk protein fractions characterization. Food Chemistry. 106:640-649.
  20. Zulueta, A., Esteve, M.J., Frigola, A. (2009). ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry. 114:310–6.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)