Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Table 8

Antioxidant activity of kefir produced from cow’s milk and soy milk.

	ABTS assay (μM Eq Trolox mg mL^−1)	ORAC assay (μM Eq Trolox mg mL^−1)	Ion-chelating assay (mg EDTA mg mL^−1)
Unfermented cow’s milk	1033.5 ± 8.8^a	667.4 ± 50.5^a	0.212 ± 0.002^a
Fermented cow’s milk (cow’s milk kefir)	1403.5 ± 18.9^b	1412.2 ± 31.5^b	0.060 ± 0.023^b
Unfermented soy milk	1469.8 ± 33.5^b	3111.4 ± 607.1	0.185 ± 0.008
Fermented soy milk (soy milk kefir)	1446.8 ± 66.6^b	3155.7 ± 648.2	0.059 ± 0.014^b

Different lowercase letters in columns indicate that the values are significantly different.