RESEARCHES REGARDING THE DECREASE OF THE OXIDATIVE LEVEL OF CAW MILK AFTER THE ACTION OF DIFFERENT ANTIOXIDANT AGENTS

P. Savescu, A. Dunoiu, L. Giurgiulescu

Abstract
In this paper we tested the capability of antioxidants agents (alone or in combination) to reduce oxidation (measured by the size of reports coenzimelor oxidoreductazelor anaerobic NAD⁺/ NADH + H⁺ and aerobic FMN/FMNH + H⁺ milk cow).
Protecting dairy cows at risk of oxidative - after entering the action of oxidants agents - has been highlighted through the study of molecular absorption spectra with the maximum recorded aborbtie for coenzimele oxidoreductazelor anaerobic and aerobic in this milk.
The study of redox processes of the cow's milk can lead to improved technology classical processing milk consumption, both by extending the duration of preservation of milk and food by eliminating the risk due to toxicity of hydrogen peroxide.

Key words: oxidative level, cow milk, coenzymes of oxidoreductases, antioxidants

CERCETARI CU PRIVIRE LA REDUCEREA NIVELULUI OXIDATIV AL LAPTELUI DE VACA DUPA INTRAREA ÎN ACTIUNE A UNOR AGENTI ANTIOXIDANTI

P. Savescu, A. Dunoiu, L. Giurgiulescu

Rezumat
In aceasta lucrare am testat capabilitatea unor agenti antioxidanti (singuri sau in combinatii) de a reduce nivelul de oxidare (nivel masurat prin marimea rapoartelor coenzimelor oxidoreductazelor anaerobe NAD⁺/NADH + H⁺ si aerobe FMN/FMNH + H⁺ din laptele de vaca).
Protejarea laptelui de vaca la riscul oxidativ - dupa intrarea în actiune a unor agenti oxidanti - a fost evidentiata prin studiul spectrelor de absorbtie moleculara la care se înregistreaza maximul de aborbtie pentru coenzimele oxidoreductazelor anaerobe si aerobe din acest lapte.
Studiul proceselor redox din laptele de vaca poate conduce la îmbunatatirea tehnologiei clasice de prelucrare a laptelui de consum, atât prin prelungirea duratei de pastrare a laptelui cât si prin eliminarea riscului alimentar datorat toxicitatii peroxidului de hidrogen.

Cuvinte cheie: nivel oxidativ, lapte, coenzime oxidoreductaze, antioxidanti