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Chemistry of buttermilk solid antioxidant activity.

P Y Y Wong1, D D Kitts

  • 1Univ. of British Columbia, 6650 N.W. Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4.

Journal of Dairy Science
|June 5, 2003
PubMed
Summary

Buttermilk solids exhibit significant antioxidant properties, effectively scavenging radicals and preventing lipid peroxidation. This suggests their potential as a natural food stabilizer.

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Area of Science:

  • Food Science
  • Biochemistry
  • Nutritional Science

Background:

  • Oxidative stress and lipid peroxidation are major concerns in food preservation.
  • Natural antioxidants are sought after to stabilize food products.
  • Buttermilk solids, a dairy byproduct, have potential but underexplored antioxidant capabilities.

Purpose of the Study:

  • To comprehensively assess the antioxidant activity of buttermilk solids.
  • To investigate the chemical basis of their antioxidant potential.
  • To evaluate their efficacy in preventing lipid peroxidation in vitro.

Main Methods:

  • Assessed relative reducing activity compared to L-ascorbic acid.
  • Quantified sulfhydryl content.
  • Measured ferrous and ferric iron binding affinity.
  • Evaluated radical scavenging capacity (hydroxyl and peroxyl radicals).
  • Tested lipid peroxidation inhibition in a model lipid system.

Main Results:

  • Buttermilk solids showed notable reducing activity (43.80-85.85% of L-ascorbic acid).
  • Sulfhydryl content was measured at 28.8 microM.
  • Demonstrated higher affinity for ferrous than ferric ions.
  • Exhibited significant scavenging of hydroxyl radicals.
  • Significantly inhibited lipid peroxidation at 0.1% and 0.2% (wt/vol).

Conclusions:

  • Buttermilk solids possess substantial antioxidant activity.
  • Their activity is linked to reducing power, sulfhydryl content, and metal ion binding.
  • They effectively scavenge free radicals and inhibit lipid peroxidation.
  • Suggests potential application as a natural, value-added ingredient for food stabilization.

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