KINETIC ANALYSIS OF ANTIOXIDANT CHANGES IN DOMESTIC CHEESE WITH HAVEN EXTRACT MADE IN CLAY JUGS DURING THE PROTEOLYSIS PROGRESS

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BAHRAMI B.; ALIZADEH M.; HASSANZADEH OCHTAPEH H.

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Title

KINETIC ANALYSIS OF ANTIOXIDANT CHANGES IN DOMESTIC CHEESE WITH HAVEN EXTRACT MADE IN CLAY JUGS DURING THE PROTEOLYSIS PROGRESS

Author(s)

BAHRAMI B. | ALIZADEH M. | HASSANZADEH OCHTAPEH H. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ2

TRADITIONAL JUG CHEESEQ2

KINETICS MODELSQ2

HAVEN EXTRACTQ2

Abstract

Background and Objectives:: Reaction kinetics determines the relationship between reactant concentration and the production rate of products in the reaction at any time. In the present study, changes of ANTIOXIDANT ACTIVITY with proteolysis progress in TRADITIONAL JUG CHEESE containing HAVEN EXTRACT were evaluated during storage in brine and ripening stage. The aim of this study was to evaluate the beneficial properties of antioxidants in domestic jug cheese which affects the health of consumer.Materials & Methods: Both types of cheese was located in brine (12 %) for 56 days at 10 ˚C then they were stored in clay jugs buried underneath the earthat three temperature 5, 10 and 15˚C. The ANTIOXIDANT ACTIVITY data were measured every 14 days by DPPH method and the obtained data was calculated to produce kinetics changes.Results: The obtained result showed that the ANTIOXIDANT ACTIVITY was increased during storage in brine solution. In addition, it was determined that in brine, change of ANTIOXIDANT ACTIVITY was followed second order kinetics for cheese samples without extract while for cheese samples containing HAVEN EXTRACT, it was not obtained specific reaction order. Experimental data were fitted to KINETICS MODELS of zero, first and second order. Also, changes of ANTIOXIDANT ACTIVITY in cheese samples inside the Jug and without HAVEN EXTRACT, were followed zero order kinetics model and reaction rate constant (0.62) reached maximum at 10˚C. For cheese samples containing HAVEN EXTRACT, ANTIOXIDANT ACTIVITY did not followed specific reaction order (R2<0.8).This may be due to intense and non- specific proteolysis originate from enzymes of HAVEN EXTRACT.Conclusion: In general, ANTIOXIDANT ACTIVITY increased with greater intensity in cheese samples containing HAVEN EXTRACTs. Also, the antioxidant effects of all samples of traditional cheese Jugs has increased during ripening.

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APA: Copy

BAHRAMI, B., ALIZADEH, M., & HASSANZADEH OCHTAPEH, H.. (2017). KINETIC ANALYSIS OF ANTIOXIDANT CHANGES IN DOMESTIC CHEESE WITH HAVEN EXTRACT MADE IN CLAY JUGS DURING THE PROTEOLYSIS PROGRESS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(2), 87-95. SID. https://sid.ir/paper/121387/en

Vancouver: Copy

BAHRAMI B., ALIZADEH M., HASSANZADEH OCHTAPEH H.. KINETIC ANALYSIS OF ANTIOXIDANT CHANGES IN DOMESTIC CHEESE WITH HAVEN EXTRACT MADE IN CLAY JUGS DURING THE PROTEOLYSIS PROGRESS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(2):87-95. Available from: https://sid.ir/paper/121387/en

IEEE: Copy

B. BAHRAMI, M. ALIZADEH, and H. HASSANZADEH OCHTAPEH, “KINETIC ANALYSIS OF ANTIOXIDANT CHANGES IN DOMESTIC CHEESE WITH HAVEN EXTRACT MADE IN CLAY JUGS DURING THE PROTEOLYSIS PROGRESS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 2, pp. 87–95, 2017, [Online]. Available: https://sid.ir/paper/121387/en

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