ANTIOXIDANT PROPERTIES OF NATIVE, DEFATTED, FERMENTED AND HYDROLYZED BOVINE COLOSTRUM

Abstract

The comparative study of the antioxidant activity of extracts of native, defatted, and fermented colostrum, as well as ultrafiltrate defatted colostrum, hydrolyzed native, and defatted colostrum and fermented defatted colostrum. The dependences of the fluorescence intensity of fluorescein on the logarithm of the concentration of all colostrum samples are obtained, from which IC50 values are graphically determined. Colostrum samples restored fluorescence of fluorescein to 66-93 % at a sample concentration of 0.23-1.0 mg/ml. IC50 values were in the range of 6.2155.1 gg/ml.