The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2″-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4°C. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P<0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL-1) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL-1), camel kefir (61.2-69.91 mg GAE 100 mL-1) and goat kefir (58.31-73.5 mg GAE 100 mL-1) (P<0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL-1) followed by ewe (40.32-46.5 mg GAE...

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