Comparing between Camel's Milk and Bovine's Milk antioxidant activity using DPPH method

Abstract

Nesrin Tarbiah* , Nuha Alkhattabi, Lina A. Baz, Maha Al Mokhashab, Hekma Adnan Afsa, Nuwayir Alhusayni, Raghad M. Aljenedi, Ashwaq Altalh, Ayat Shorbaji , Bahiya Osrah

Bovine and camel milk have several health benefits, including high antioxidant and radical scavenging activities. The thermal stability of camel and bovine milk could enhance the antioxidant potential of several natural sources, such as honey, black tea, and Matcha. The current study assessed the antioxidant capacity and radical scavenging potential of different natural sources in camel and bovine milk by using the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) method and Ferric-Reducing Antioxidant Power (FRAP) assay. To examine the antioxidant capacity and the thermal stability of honey, black tea, and Matcha, each natural source was added to bovine and cow milk and later heated until it reached boiling point temperature for 30 minutes. Subsequently, the antioxidant capacity of these samples was evaluated. The results indicated that Matcha maintained its antioxidant activity with a significant induction of the radical scavenging potential in both camel (p ≤ 0.0001) and bovine milk (p ≤ 0.05) after heating. However, Black tea showed a significantly higher radical scavenging potential in camel milk only (p ≤ 0.001) but not in bovine milk. The results suggest that camel milk has better heat stability in conserving the antioxidant activity of black tea and Matcha sources than bovine milk. In contrast, the radical scavenging activity of honey remained consistent and unchanged in both types of milk, with no significant difference compared to the control.