Volume 14, number 1
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The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee

Ayat B. Al-Ghafari, Rahaf H. Alharbi, Manal M. Al-Jehani, Shoroq A. Bujeir, Huda A. Al-Doghaither and Ulfat M. Omar

Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.

Corresponding Author E-mail: abalghafari@kau.edu.sa

DOI : http://dx.doi.org/10.13005/bbra/2433

ABSTRACT: Polyphenols have been widely studied and considered as a health promoting and disease preventive agents in humans. Several studies investigated the antioxidant properties of polyphenols and their abilities to eliminate free radicals. In this study, the antioxidant activity of coffee in the presence of different types of cows’ milk at different concentrations, 10% or 20%, was investigated. Our results showed that milk could either enhance the scavenging of DPPH or decrease the metal chelating and metal reducing activity of polyphenol. However, more investigations are required to evaluate the mechanisms by which fats in milk can alter the antioxidant activity of coffee.

KEYWORDS: metal chelating reducing power; semi-skimmed milk; skimmed milk; scavenging activity;Whole milk;

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Al-Ghafari A. B, Alharbi R. H, Al-Jehani M. M, Bujeir S. A, Al-Doghaither H. A, Omar U. M. The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee. Biosci Biotech Res Asia 2017;14(1).
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Al-Ghafari A. B, Alharbi R. H, Al-Jehani M. M, Bujeir S. A, Al-Doghaither H. A, Omar U. M. The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee. Biosci Biotech Res Asia 2017;14(1). Available from: https://www.biotech-asia.org/?p=22139

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