Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks

Abstract

Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 different milks, sheep, goat and cow milk.Total Phenolic Substance (TPS), Antioxidant Activity (AA), Total Antioxidant Levels (TAL) and Total Oxidant Levels (TOL) analyzes of the extracts of fresh and freeze-dried powdered curds with water, 80% methanol and 100% methanol were performed.Among the fresh curd extracts prepared with different solvents, the highest total phenolic content was found in curd prepared with sheep's milk and extracted with 80% methanol (4,879±0.043 mg GAE (Gallic acid) /g dry weight), the lowest value was also sheep milk. It was determined in curd prepared with water and extracted with water (0.787±0.030 mg GAE/g dry weight).In powder curd products, the highest and lowest total phenolic contents are in curd prepared with sheep milk and extracted with water (2.161±0.033 mg GAE/g dry weight) and curd prepared with sheep milk and extracted with 100% methanol, respectively. (0.680±0.070 mg GAE/g dry weight) was determined. The highest antioxidant activity value was found in fresh curd prepared with sheep's milk extracted with 100% methanol and (6,832±0.029 mg trolox/g dry weight) and powdered curd prepared with goat's milk (1.697±0.006 mg trolox/g) dry weight, respectively. detected.While the total antioxidant values were found to be good in all samples, the oxidant values were detected at low levels. As a result, we believe that curd can be considered as a functional food with very good values in terms of antioxidant values as well as being nutritious.