Whey powder and Maillard reaction products (MRP) produced from whey suppressed the formation of hydroperoxides and thiobarbituric acid‐reactive substances, and lowered oxygen uptake in the model system. The antioxidant activity of whey was dependent on concentration and preheating treatment. Unheated whey and whey heated for at 24 hr were most effective in retarding lipid oxidation. Whey solutions of 16% were most effective antioxidants followed by 10% and 3% solutions. As MRP indicators increased antioxidant activity increased. Whey may be useful as an antioxidant in some processed foods.
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BROWDY et al. (1997) studied this question.
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