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Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of DaniellinTM

DOI: 10.5923/j.fph.20120204.05

Keywords: Daniellintm, Antioxidant, Lipid Oxidation, Dairy Milk

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The aim of this present work is to study the possibility of using DaniellinTMas a dietary antioxidant and for controlling lipid oxidation in dairy milk.Daniellin TM found earlier to be able to control the production of ochratoxin A in a non-alcoholic beverage was produced in tablet form and it had (mg/g): vitamin A(6.3x10-4)and vitamin C(2.64). DaniellinTM dietary antioxidant with a moisture content of 2.1 %, pH 7.0 played an important role in lipid peroxidation because when it was added to fresh dairy milk at 50, 150, and 200 ppm ithad antioxidant effectiveness of 69.2%, 76.9% and 84.6% respectively.


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