Qureshi Tahir Mahmood, Amjad Aniqa, Nadeem Muhammad, Murtaza Mian Anjum, Munir Masooma
Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur, 63100, Pakistan.
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan.
Asian-Australas J Anim Sci. 2019 Feb 14;32(10):1591-1602. doi: 10.5713/ajas.18.0750. Print 2019 Oct.
The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential.
The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0-8 days, 5°C).
All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and DPPH radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics (190.7 µg gallic acid equivalent/g paneer), DPPH radical scavenging activity (928.1 µmol equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity (9.2 µmol equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts.
Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.
本研究旨在评估软奶酪印度奶酪（paneer）在储存期间添加各种水溶性枣提取物后的抗氧化潜力。此外，还对所有印度奶酪样品所得乳清的抗氧化潜力进行了研究。
对枣品种的理化特性进行评估，并对枣提取物的抗氧化潜力进行评估。在储存期（0 - 8天，5°C）内对制备的印度奶酪进行理化评估、微生物质量检测及进一步的抗氧化潜力检测。
由于总酚类和黄酮类物质的存在，所有枣提取物均具有相当的抗氧化活性。由于枣提取物中存在酚类和黄酮类物质，添加提取物的印度奶酪比对照印度奶酪表现出更高的Trolox当量抗氧化能力、还原能力和DPPH自由基清除活性。添加拉比（Rabi）提取物的印度奶酪总酚含量最高（190.7μg没食子酸当量/克印度奶酪）、DPPH自由基清除活性最高（928.1μmol当量的Trolox/克印度奶酪）和Trolox当量抗氧化能力最高（9.2μmol当量的Trolox/克印度奶酪）。与添加枣提取物的印度奶酪所得乳清的值相比，对照印度奶酪所得乳清的总酚、总黄酮、DPPH、Trolox当量抗氧化能力和还原能力的值较低。
添加枣提取物的印度奶酪及其乳清可能具有强大的抗氧化活性。
