Comparative Methods for Antioxidant Activity in Extract of Milk

Abstract

Milk, known as “medicine and food for a long life,” is characterized by a certain nutritional value. It is an irreplaceable food for children, adults, and developed countries to pay attention to its production. In this chapter, there is an emphasis on antioxidants are compounds, which are not nutrients but have antioxidant capacity in vitro and provide an artificial index of antioxidant power. The material for this examination is milk from three farms and commercial milk. The antioxidant activity is examined by two methods: Phosphomolybdate method, where the results obtained from calibration curve of Gallic acid range of 2,35 - 4.85 μg/mL at 695nm UV area; and % Hydrogen peroxide scavenging used standard ascorbic acid, with results 36.2 - 57.6 μg/mL at 230 nm Visible areas. Results of the two methods compared, there are small deviations in the milk from two farms, which have the opposite tendency of the values, especially in the second method, but in relation to the level of one method, those values are partially the same.