Minerals Composition, Phenolic Compounds and Antioxidant Activity of Fresh and Processed Milk Consumed in Khyber Pakhtunkhwa, Pakistan
Minerals Composition, Phenolic Compounds and Antioxidant Activity of Fresh and Processed Milk Consumed in Khyber Pakhtunkhwa, Pakistan
Juweria Abid1, Shakeel Ahmad2, Humaira Wasila3, Tooba Asif4, Muhammad Farooq5* and Attaullah Jan6
ABSTRACT
The study was determined mineral content, total phenolic compounds and antioxidant activity of fresh (cow, buffalo, goat, sheep and camel) and processed milk types (S1, S2, S3, S4 and S5) commonly consumed in Khyber Pakhtunkhwa (KP), Pakistan. Samples were collected from three different districts of KP and after composite sampling dried in oven and stored at room temperature for further biochemical analysis. Samples were then analyzed for minerals content, total phenolic compounds, total flavonoids and antioxidant activity. Physicochemical characteristics, proximate composition and energy density were also estimated. Statistical analysis showed significant differences (p <0.05). Fat content (6.73±0.06%) and total solid (15.21±0.01%) were found highest in Buffalo milk. Mineral analysis revealed that Sheep milk contain marked level of calcium, magnesium and zinc that is (196.00±3.61, 19.00±1.73 and 0.55±0.03) respectively while, high iron content was found in Camel milk (0.22±0.00). Among processed milk types calcium and magnesium were high in S5 (138.00±2.00) and (18.83±0.21), respectively. Iron was recorded high in S3 (0.05±0.00) and zinc in S1 that is (0.51±0.01). Among fresh milk Buffalo milk showed significant levels of total phenolic compounds (78.31±0.97 mg GAE/L) while, marked antioxidant activity (DPPH) was detected in Sheep milk (27.36±2.02 mg VCE/L). While, S5 exhibited higher total phenolic compounds and antioxidant activity i.e. (42.99±0.75 mg GAE/L and 26.89±0.72 mg VCE/L) respectively, among processed milk types. Flavonoids were not detected in both milk types. Correlation coefficients demonstrated higher significance at r=0.856 (P ≤ 0.01) for total phenols and antioxidant activity. These findings demonstrates that total phenolic compounds were found in all fresh milk types in significant amount and as well as in some processed milk types. It was concluded that overall fresh milk results are better than those of processed milk for all tested parameters. These findings related to fresh and processed milk can be used by nutritionists, dieticians and health care providers in planning normal and therapeutic diet.
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