Antioxidative activity of organic versus conventional milk

Authors: Paul, Moushumi; Van Hekken, Diane

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/22/2011
Publication Date: 8/28/2011
Citation: Paul, M., Van Hekken, D.L. 2011. Antioxidative activity of organic versus conventional milk (abstract). American Chemical Society National Meeting. AGFD 94.

Interpretive Summary:

Technical Abstract: Some dairy proteins have been found to exhibit antioxidative activity, a property used for marketing foods as nutritionally beneficial to the American consumer. However, the factors in milk production and processing that influence this activity are not fully understood. In this study, commercially available homogenized and pasteurized milk samples from a variety of dairies (conventional and organic) were assayed for antioxidative activity. Water-soluble protein mixtures were extracted from each type of milk and activities of each mixture were measured using the Oxygen Radical Absorbance Capacity (ORAC) assay method. These values (expressed as mmol Trolox Equivalents or mmol TE) were compared to determine if the farming system under which the milk is produced exhibited any effect. Results show that activities of protein extract mixtures from milk samples are comparable (58-67 mmol TE/oz of milk) to other products, such as berries, vegetables, and nuts (20-100 mmol TE/g), which are marketed as sources of antioxidants. Additionally, commercially available homogenized and pasteurized milk samples produced conventionally and organically had very similar antioxidative activities. Assessing the effect of farming system on the biological activities of milk and milk products will provide American consumers more information to select a healthy diet.