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Antioxidants are mainly non-nutrient compounds in both human and animal feed, but have the antioxidant capacity in vitro to provide an artificial power index in preventing the destruction of cells and tissue potential by inhibiting nutrient oxidation. Milk contains lipophilic and hydrophilic antioxidants, which play a key role in maintaining. The efficiency of extraction for determining the antioxidant activity of milk corresponds to the method used for plant extraction and it is in a strong linear positive correlation. For this purpose, the phosphor molybdenum method based on the reduction of Mo (VI) in Mo (B) in samples of milk. Extracts obtained with 6% trichloroacetic acid (TCA). Green complexes formed at acidic pH value and measurement spectrophotometric in the UV range at wavelength λ = 695 nm. The values of the milk samples applied to the gallic acid calibration curve. For the antioxidant activity, four types of milk tested with 10 extracts for each sample and statistics made in Excel. The results were lower in line with standard commercial milk. The conclusion is that the highest value of antioxidant activity is in packaged milk with 3.2% fat, which is due to the effects of fats, the presence of vitamin E and their synergistic effect with vitamin C. On the other hand, we conclude that the highest value of the total antioxidant activity in milk, the first sample is due to the use of several types of animal feed such as alfalfa, two concentrates and straw, which proves the dependence of antioxidant activity on the impact of nutrients, ie their type and quantity.
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