In this present study, the antioxidant properties of kefir produced from goat milk with kefir grains were investigated.The antioxidant capacity of kefir was evaluated by assessing the DPPH (2,2-Diphenyl-1-picrylhydrazyl), the ABTS-based method [2,2'-azino-bis-(3-ethylbenzthiazoline-6sulphonic acid)] radical-scavenging activity and ferric reducing antioxidant power (FRAP) at different stages of fermentation and storage period.Generally, the antioxidant capacity of goat milk-kefir samples was mainly dependent on the fermentation and storage period and good stability in DPPH, ABTS and FRAPS assays.During fermentation and storage, the total phenolic content in samples demonstrated significantly decreased.
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Yilmaz‐Ersan et al. (2015) studied this question.
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