Title : Comparative Analysis Antioxidant Capacity in Greek Market Goat Milk Samples in Annual Basis: Effect of Thermal Processing and Production System
Abstract:
Lately, there has been a noticeable increase in consumer interest in goat milk, mainly due to its recognized health benefits. Notably, Greece has become a significant player in the global goat milk production scene, further highlighting the importance of this growing trend. This current comparative study is centered around an annual examination of the natural antioxidant capacity present in goat milk samples obtained from the Greek market. It explores how varying thermal processing methods and the contrast between conventional and organic production systems influence and alter the antioxidant capacity of milk. The experimental design incorporates a variety of analytical techniques, including Ferric Reducing Antioxidant Power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Total Phenolic Content (TPC), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay. These methods collectively provide a thorough assessment of the antioxidant capacity of the sample collection. Relevantly, the effects of various thermal processing methods were explored by analyzing 168 commercially sourced goat milk samples on a yearly basis. Among these, 36 samples underwent Ultra-High Temperature treatment (UHT-GM), while 132 samples underwent conventional pasteurization (CP-GM). The data obtained from the comparative analysis of antioxidant content revealed a significant increase in the antioxidant capacity of the UHT-GM samples compared to the CP-GM samples. This difference ranged from 6.99% to 25% across all the different analytical methods used. Moreover, the investigation also encompassed an examination of the impact of the production system, which included a total of 48 samples sourced from organic origins (OR-GM) and 120 samples from conventional origins (CO-GM), all collected annually. The analysis of antioxidant content through TPC, DPPH, and ABTS assays unveiled significantly greater levels of antioxidants present in the OR-GM samples. These differences ranged from 0.48% to 12.63%. In conclusion, these discoveries highlight the complex relationship between the utilized processing methods and the origin of the milk, which are crucial factors influencing the antioxidant capacity. The significance of these results extends to providing valuable insights relevant to both consumers and producers in the goat milk market.
