Table 1.
Antioxidant activity of native and heated casein hydrolysates obtained of whole cow milk and four commercial cow milk from Ecuador.
| Treatment | Sample | % Inhibition of Lipid Peroxidation (TBARS) of Caseins Hydrolysates (mg/mL) | |||
|---|---|---|---|---|---|
| 0.02 | 0.04 | 0.2 | 0.4 | ||
| Hydrolysis | BHT | 69.49 ± 0.26 a | 74.57 ± 0.46 a | 77.96 ± 0.70 a | 78.71 ± 0.26 a |
| Whole milk | 33.33 ± 2.39 b | 44.25 ± 0.26 b | 51.60 ± 1.33 b | 55.55 ± 0.26 b | |
| Milk 1 | 14.87 ± 0.96 c | 21.46 ± 0.46 c | 26.55 ± 0.92 c | 30.88 ± 0.96 c | |
| Milk 2 | 18.83 ± 0.70 d | 24.48 ± 1.48 d | 29.37 ± 1.66 d | 36.72 ± 1.22 d | |
| Milk 3 | 19.77 ± 0.70 e | 25.98 ± 1.66 e | 30.69 ± 0.70 e | 37.85 ± 0.46 e | |
| Milk 4 | 25.42 ± 0.46 f | 32.20 ± 0.46 f | 35.97 ± 0.70 f | 40.67 ± 1.84 f | |
| Heat + hydrolysis | Whole milk | 45.00 ± 0.53 a | 50.09 ± 0.53 a | 53.48 ± 0.53 a | 58.00 ± 0.26 a |
| Milk 1 | 19.20 ± 0.92 b | 25.80 ± 0.26 b | 32.20 ± 0.46 b | 37.66 ± 0.26 b | |
| Milk 2 | 24.48 ± 0.70 c | 30.88 ± 0.26 c | 38.04 ± 1.16 c | 42.37 ± 0.46 c | |
| Milk 3 | 25.42 ± 0.46 d | 31.26 ± 0.70 d | 39.73 ± 0.70 d | 46.51 ± 0.96 d | |
| Milk 4 | 31.63 ± 0.46 e | 35.02 ± 0.92 e | 42.75 ± 0.26 e | 46.70 ± 1.86 e | |
Data are expressed as the mean ± standard deviation (n = 3). Values in the same column having different letters differ significantly (p < 0.05). ANOVA and Tukey’s test. BHT: Butylhydroxytoluene.