Abstract

Vikrant Kumar1, Mohd Nayeem Ali1, Anjali Jakhar1 and Aabid Ahmad1, Akansha Nirwal

ABSTRACT

Antioxidants are mainly non-nutrient compounds in both human and animal feed, but have the antioxidant capacity in vitro to provide an artificial power index in preventing the destruction of cells and tissue potential by inhibiting nutrient oxidation. Milk contains lipophilic and hydrophilic antioxidants, which play a key role in maintaining. The efficiency of extraction for determining the antioxidant activity of milk corresponds to the method used for plant extraction and it is in a strong linear positive correlation. For this purpose, the phosphor molybdenum method based on the reduction of Mo (VI) in Mo (B) in samples of milk. Extracts obtained with methanol + ethanol Soxlet method. Green complexes formed at acidic pH value and spectrophotometric in the UV range at wavelength ? = 695 nm measurement. The values of milk primers are compared with respect to the calibration curve of IUPAC (3,4,5-Trihydroxybenzoic acid) or gallic acid, measuring range (0.00 to 14.00 ?g / ml, y = 0.0344 + 0.0519, R2 = 0.9709). Milk samples tested for antioxidant activity. 10 measurements of absorptions were made on each of the 4 samples of milk extracts and statistics in Excel. The results concentration, c = 3, 80; 2.35; 3.78; 4.85 / (?g / ml). The highest value of antioxidant activity in packs milk, which has 3.2% fat, also affects the fat and the presence of vitamin E, which found in fat droplets and has a synergistic effect with vitamin C. It concluded that the highest value of the total antioxidant activity in milk obtained from the first sample due to the use of several types of feed - alfalfa, two types of concentrated and straw, which proves the dependence of antioxidant activity on the impact of nutrients, that is, of their type and quantities.