Tomovska, Julijana and Menkovska, Mirjana and Ahmad, M. Ayaz (2018) Determination of Vitamin C in Different Types of Milk. The International Journal of Engineering and Science (IJES), 7 (5). pp. 77-82. ISSN 2319 – 1813
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Abstract
Mainly consumed food that is rich with antioxidant have a protective role of the human cells against the
oxidative damage. Vitamin C represent one of the most known antioxidants, and an examined on it was
performed in different types of milk. The antioxidant characteristics of vitamin C stems from the fact that it is
exclusively good electron donor, and it represent a reducing agent neutralizing the free radicals. In the
investigation as a medium were used a few types of milk: raw cows and sheep milk, sterilized whole milk and
skim milk, milk with added of vitamins and chocolate milk. Sample extraction was performed according to the
method described by Roe and Kuether with certain modifications. Determination of vitamin C was done by
spectrophotometer (Spectro Quant Pharo 300 – Merck) at 520nm using calibration curve according to the
method of Al-Ani. The highest content of vitamin C was obtained from vitaminized milk with the maximal value
1.20 mg/dl, while the minimal value was obtained from skim milk 0.1 mg/dl. With added of vitamin C in milk
also the antioxidant capacity of milk is improved. In addition of this, daily essential vitamin C intake in the
nutrition at children (vitaminized milk) and sports (chocolate milk) had also improved. Taking into regard the
above stated, it was concluded that it is reasonable to add vitamin C in milk and to obtain milk with supplements
having status of functional food, providing so a number of benefits for the consumer health.
KEY WORDS: antioxidant activity, free radicals, vitamin C, chocolate milk, raw milk.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Dzulijana Tomovska |
| Date Deposited: | 24 Apr 2020 10:29 |
| Last Modified: | 24 Apr 2020 10:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/5062 |
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