RESEARCHES REGARDING THE DECREASE OF THE OXIDATIVE LEVEL OF CAW MILK AFTER THE ACTION OF DIFFERENT ANTIOXIDANT AGENTS
P. Savescu, A. Dunoiu, L. Giurgiulescu
In this paper we tested the capability of antioxidants agents (alone or in combination) to reduce oxidation (measured by the size of reports coenzimelor oxidoreductazelor anaerobic NAD+/ NADH + H+ and aerobic FMN / FMNH + H+ milk cow).
Protecting dairy cows at risk of oxidative - after entering the action of oxidants agents - has been highlighted through the study of molecular absorption spectra with the maximum recorded aborbtie for coenzimele oxidoreductazelor anaerobic and aerobic in this milk.
The study of redox processes of the cow's milk can lead to improved technology classical processing milk consumption, both by extending the duration of preservation of milk and food by eliminating the risk due to toxicity of hydrogen peroxide.
Key words: oxidative level, cow milk, coenzymes of oxidoreductases, antioxidants