OXIDATIVE CHANGES OF LIPIDS, PROTEINS AND ANTIOXIDANTS IN YOGURT DURING THE SHELF LIFE

Background: Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Results: Total phenols, free radical scavenger activity, degree of lipid peroxidation and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries and skim berries yogurts were compared during the shelf life up to 9 weeks. All types of yogurts revealed a basal antioxidant activity that was higher when a fruit puree was present but gradually decreased during the shelf life. However, after five-eight weeks, antioxidant activity increased again. Both in plain and berries yogurts lipid peroxidation increased until the seventh week of shelf life and after decreased, while protein oxidation of all yogurts was similar either in the absence or presence of berries and increased during shelf life. Conclusion: During the shelf life, a different behavior between lipid and protein oxidation takes place and the presence of berries determines a protection only against lipid peroxidation.