title: Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.
abstract: In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r=0.399), fat percentage (r=0.308), protein percentage (r=0.366), K (r=0.385), Mg (r=0.312), Na (r=0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times.
authors.affiliation: Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain. Electronic address: irevilla@usal.es.
authors.forename: I
authors.initials: I
authors.lastname: Revilla
authors.affiliation: Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Chemistry, University of Salamanca, Plaza de la Merced s/n. 37008 Salamanca, Spain.
authors.forename: M I
authors.initials: MI
authors.lastname: González-Martín
authors.affiliation: Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Vivar-Quintana
authors.affiliation: Food Technology Area, University of Salamanca, E. P. S. de Zamora, Avda. Requejo 33, 49022, Zamora, Spain.
authors.forename: M A
authors.initials: MA
authors.lastname: Blanco-López
authors.affiliation: National Institute of Agriculture and Livestock Research Remehue, Carretera Panamericana Sur Km 8, Osorno, Chile 5290000.
authors.forename: I A
authors.initials: IA
authors.lastname: Lobos-Ortega
authors.affiliation: Food Color and Quality Laboratory, Department of Nutrition and Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Hernández-Hierro
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D006041:Goats; D034561:Sheep, Domestic; D019265:Spectroscopy, Near-Infrared
chemical_list: D000975:Antioxidants
keywords: and goat milks; cheese composition; cow; ewe; ripening; season