Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods
The total antioxidant capacity (TAC) of bovine milk, whey, and low-molecular-weight (LMW) fractions of whey was investigated using spectrophotometric methods including an ABTS-based method (reduction of the cation radical of 2,2′-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid)) and a FRAP method (reduction of Fe3+). Significant antioxidant capacity in milk and whey was demonstrated by the ABTS
