ANTIOXIDANT POTENCY OF WATER KEFIR

Authors

  • Muneer Alsayadi M.S.
  • Yaser Al Jawfi
  • Meriem Belarbi
  • Fatima Z. Sabri

Keywords:

Water kefir, antioxidant, kefir grains, fermentation

Abstract

Reactive oxygen species (ROS) have strong relationship with several diseases. Many fermented foods were reported to be important sources for antioxidant compounds. Antioxidant activity of water kefir never reported in the scientific literature. The objective of this study was to detect and investigate the antioxidant potency of water kefir. Water kefir was prepared by fermentation of sugar solution with kefir grains for 24h. Antioxidant activity of fresh water kefir drink and its extract with (0.125–5 mg/ml) was evaluated using 2,2,-diphenyl-1-pricrylhydrozyl (DPPH) scavenging method, and inhibition of ascorbate autoxidation and the reducing power of water kefir were determined, Butylated hydroxyanisole (BHA) and ascorbic acid were used for comparison. Water kefir demonstrated great ability to DPPH scavenging ranged (9.88-63.17%). And inhibit ascorbate oxidation by (6.08-25.57%) increased in consequent with concentration raising. These results prime to conclude that water kefir could be promisor source of natural antioxidants with good potency in health developing.

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Published

2013-06-01

How to Cite

Alsayadi M.S., M., Al Jawfi, Y., Belarbi, M., & Z. Sabri, F. (2013). ANTIOXIDANT POTENCY OF WATER KEFIR. Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2444–2447. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7101

Issue

Vol. 2 No. 6 (2013): June - July

Section

Food Sciences

License

Copyright (c) 2013 Muneer Alsayadi M.S., Yaser Al Jawfi, Meriem Belarbi, Fatima Z. Sabri

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).