Elemental chemical composition of products derived from kefir fermented milk

Author(s)

de Oliveira, Aline Pereira ^[1] ; dos Santos, Giselaine Alves ^[2] ; Nomura, Cassiana Seimi ^[2] ; Naozuka, Juliana ^[1]

Affiliation

^[1] Univ Fed Sao Paulo, Dept Quim, Diadema, SP - Brazil

^[2] Univ Sao Paulo, Inst Quim, Sao Paulo - Brazil

• Document type: Journal article
• Source: Journal of Food Composition and Analysis; v. 78, p. 86-90, MAY 2019.
• Web of Science Citations: 0

Abstract

Kefir grains have been applied for milk fermentation, obtaining products derived from kefir fermented milk (kefir, Greek yogurt and whey). During fermentation, proteins become easily digestible and lactose is hydrolyzed, becoming a good option for lactose-intolerant individuals. However, fermentation process can change the essential elements distribution in kefir milk products. Therefore, the aims of the study were to evaluate the total concentration of Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn in kefir, whey and Greek yogurt produced with kefir grains inoculated into cow's milk. Phosphorous was the highest concentration in kefir milk fermented products ranging from 1220 +/- 88 mu g mL(-1) (whey) to 2090 +/- 27 mu g g(-1) (Greek yogurt), whereas Fe was the lowest concentration ranging from 6.7 +/- 0.2 mu g g(-1) (kefir) to 8.9 +/- 0.2 mu g g(-1) (Greek yogurt). Considering the dietary reference intake values, mainly Greek yogurt has proved to be a good source of Ca (21.2%), P (59.7%), and Fe (22.3%). (AU)

• FAPESP's process: 18/06332-9 - Elemental enrichment: essentiality and toxicity
• Grantee: Juliana Naozuka
• Support Opportunities: Regular Research Grants
• FAPESP's process: 17/05009-7 - Evaluation of antagonism between selenium and toxic elements in mushrooms: enrichment and remediation
• Grantee: Aline Pereira de Oliveira
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 17/10346-2 - Method development for direct quantitative analysis of high silicon content samples: laser-induced breakdown spectrometry and Total Reflection X-Ray Fluorescence
• Grantee: Cassiana Seimi Nomura
• Support Opportunities: Regular Research Grants
• FAPESP's process: 15/15510-0 - Studies of enrichment, chemical speciation and bioacessibility of essential elements in cultive of sprouts of azuki beans (Vigna angularis)
• Grantee: Juliana Naozuka
• Support Opportunities: Regular Research Grants