Development and validation of a near infrared spectrophotometric method to determine total antioxidant activity of milk. (1st April 2017)

• Record Type: Journal Article
• Authors: Niero, G.; Penasa, M.; Currò, S.; Masi, A.; Trentin, A.R.; Cassandro, M.; De Marchi, M.
• Is Part Of: Food chemistry. Volume 220(2017)
• Page Start: 371
• Page End: 376
• Publication Date: 2017-04-01
• Subjects: Milk -- Free radical -- Spectrophotometer -- Repeatability -- Reproducibility -- Nutraceutical; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.10.024
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A spectrophotometric method for milk TAA determination was validated. Among tested extraction solvents, the most suitable was 80% acetone. Repeatability and reproducibility of the method were satisfactory. Preservative added to milk samples had trivial effect on TAA. Abstract: In the present study a spectrophotometric method for the determination of total antioxidant activity (TAA) based on ABTS assay was developed and validated on raw milk (RM), whole UHT milk (WUM), partially skimmed UHT milk (SUM), whole pasteurised milk (WM) and partially skimmed pasteurised milk (SM). The most suitable solvent for antioxidant extraction was 80% acetone. Regardless of the type of milk, the coefficient of determination from the linearity test was greater than 0.95. The limit of detection ranged from 0.74 to 6.07 μmol l −1 Trolox equivalents. Repeatability, calculated as relative standard deviation of twenty measurements within a day, and reproducibility, calculated as relative standard deviation of sixty measurements across three days, ranged from 1.24 to 4.04% and from 2.18 to 3.52%, respectively. Preservative added to RM had negligible effects on the TAA of milk. The greatest TAA was measured for SM followed by SUM, RM, WM and WUM.