Attività antiossidante e stato ossidativo delle diverse frazioni del latte ovino

The aim of the study was to define a protocol to evaluate sheep milk oxidation aspects, with special reference to its protein and hydrosolubile fraction, in order to assess such parameters in a simple and inexpensive way. Twenty milk samples from 10 Comisana ewes were fractioned and aliquoted in whole milk, skim milk, whey and deproinated whey and the antioxidant activity were evaluated. Results showed that proteins clearly acoount for most part of the antioxidant capacity and the TAC method displayed higher correlation between protein content and antioxidant capacity (r=0.89 and 0.68, respectively in skim milk and whey). Moreover, caseins had a major role in milk antioxidant barrier and such activity could not be attributed to their negligible content of available sulfhydryls. Lastly, a relevant antioxidant effect of vitamin C in the deproteinated fraction was observed. Ricerca eseguita con finanziamento PRIN, anno 2005, protocollo n. 2005075887