Mohd. Matin Ansari1, Basanti Jyotsana1, Devendra Kumar1, Rajesh K. Sawal1, Thirumala Rao Talluri2, Vikash Chandra3 and G. Taru Sharma3 1ICAR-National Research Centre on Camel, Bikaner, Rajasthan 2ICAR-National Research Centre on Equines, Equine Production Campus, Bikaner 3ICAR-Indian Veterinary Research Institute, Izzatnagar 243122, India
ABSTRACT
The aim of this study was to evaluate the changes in antioxidant activity and insulin content of camel milk after thermal treatment. Camel milk samples were collected from dairy farm (ICAR-National Research Centre on Camel, Bikaner, India). The samples were processed with two heat treatment methods: High Temperature Short Time (HTST) and Low Temperature and Long Time (LTLT) and fresh camel milk (untreated) was used as control. The antioxidant activity of the milk was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and 2, 2’-azino-bis (3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity. Insulin concentration was determined using ELISA kits in the different milk samples. DPPH radical scavenging activity was significantly lower (p0.05) difference in the insulin content in heat treated groups when compared with control group. Thus, data suggested that the milk processing by HTST pasteurisation preserves the antioxidant activity as well as insulin content in camel milk.
Key words: ABTS, antioxidants, camel milk, DPPH, insulin, pasteurisation
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