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Antioxidant Properties of Ewe versus Cow Yogurt and Effect of Its Consumption on Cortisol Levels of Adults (Borderline-high Cholesterol Levels)

Natalia García-Gonzalez, Carmen Asensio-Vegas, Daniel Rico, Begoña Olmedilla-Alonso, Esther Nova, Elena Peñas, Ana B. Martin-Diana

Journal of Food and Nutrition Research. 2018, 6(6), 346-355 doi:10.12691/jfnr-6-6-1
  • Figure 1.Total antioxidant activity (TAC) of yogurts for ewe versus cow yogurt (A) and semi skimmed versus whole yogurt (B). TAC assessed using TP, DPPH, ORAC, TEAC, FRAP and RACI. Significant differences (p<0.05) between samples are expressed in lower case Latin letters
  • Figure 2. Total antioxidant activity (TAC) of yogurts for different fractions: total fraction (F1), peptidic (F2) fraction and lipidic fraction (F3) (A), ewe lipid fraction versus cow lipid fraction and total fraction for different batches (C). TAC assessed using TP, DPPH, ORAC, TEAC, FRAP and RACI. Significant differences (p<0.05) between samples are expressed in lower case Latin letters
  • Figure 3. Principal Component Analysis (PCA) for TP, DPPH, ORAC, TEAC, FRAP and RACI for ewe and cow yogurts (A) and Principal Component Analysis (PCA) for TP, DPPH, ORAC, TEAC, FRAP and RACI for different yogurt fractions: total fraction (F1), peptidic fraction (F2), phenolic fraction (F3) and peptidic fraction (F4) (B)
  • Figure 4. Dodecyl Sulfate-Polyacrylamide Gel Electroforesis (SDS-PAGE) for cow yogurt- CW (A), skimmed ewe yogurt-ES (B) and whole ewe yogurt-EW (C)
  • Figure 5. High performance liquid chromatography for peptidic analysis- HPLC-RP for peptidic yogurt fractions
  • Figure 6. Cortisol changes after the consumption of three different types of yogurt (ES, ewe semi-skimmed yogurt; EW, ewe whole yogurt; C, cow yogurt)
  • Figure 7. Cortisol levels before and after consumption of three different types of yogurt (ES, ewe semi-skimmed yogurt; EW, ewe whole yogurt; C, cow yogurt) for women group (N= 16)