Physicochemical characteristics, antioxidant capacity, and oxidative stress profiles of dairy and plant-based milks: a comparative multivariate analysis
- 1Institute of Health Sciences, Selcuk University, Konya, Türkiye
- 2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selcuk University, Konya, Türkiye
- 3Division of Social Pediatrics, Department of Pediatrics, Faculty of Medicine, Hacettepe University, Ankara, Türkiye
Abstract
BackgroundThe increasing consumption of plant-based milk (PBM) alternatives has intensified interest in their physicochemical composition and functional properties relative to dairy milk. This study comparatively evaluated the physicochemical characteristics, antioxidant capacity, and oxidative stress parameters of commercially available cow milk and selected PBMs in the Turkish market.MethodsPasteurized and UHT cow milk, together with soy, almond, hazelnut, oat, and coconut milks, were analyzed for acidity, protein, fat, and ash contents. Antioxidant properties were assessed using total phenolic content (TPC), total antioxidant status (TAS), and catalase (CAT) activity, while oxidative balance was evaluated using total oxidant status (TOS) and oxidative stress index (OSI).ResultsCow milk had the highest protein content, followed by soy milk, whereas the other PBMs had substantially lower protein levels (median 3.10% for cow milk vs. 0.49% for PBMs overall, p < 0.001). PBMs had higher CAT activity (median 42.67 vs. 36.35 U/L, p = 0.002), whereas cow milk exhibited higher TOS (14.83 vs. 9.19 μmol H₂O₂ Eq/L, p < 0.001) and OSI (7.46 vs. 1.80, p < 0.001) PCA explained 65.3% of total variance in the first two components (PC1 45.6%, PC2 19.7%). Multivariable regression analysis identified CAT activity as the strongest independent predictor of OSI (Unstandardized β = −0.141, p < 0.001). The exploratory Global Antioxidant Quality Index (GAQI) was highest for hazelnut, soy, and oat milks.ConclusionThe findings indicate substantial variation among plant-based beverages and suggest that some PBMs may exhibit a more favorable antioxidant-oxidative balance than conventional cow milk.
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BibTeX
@article{kala2026physicochemical,
title = {{Physicochemical characteristics, antioxidant capacity, and oxidative stress profiles of dairy and plant-based milks: a comparative multivariate analysis}},
author = {Melek Betül Kala and Suzan Yalçın and Sıddika Songül Yalçın},
journal = {Frontiers in Nutrition},
year = {2026},
month = oct,
doi = {10.3389/fnut.2026.1948308},
url = {https://doi.org/10.3389/fnut.2026.1948308},
note = {CC BY},
}
RIS
TY - JOUR
TI - Physicochemical characteristics, antioxidant capacity, and oxidative stress profiles of dairy and plant-based milks: a comparative multivariate analysis
AU - Melek Betül Kala
AU - Suzan Yalçın
AU - Sıddika Songül Yalçın
PY - 2026
DA - 2026/10/23
JO - Frontiers in Nutrition
DO - 10.3389/fnut.2026.1948308
UR - https://doi.org/10.3389/fnut.2026.1948308
AB - BackgroundThe increasing consumption of plant-based milk (PBM) alternatives has intensified interest in their physicochemical composition and functional properties relative to dairy milk. This study comparatively evaluated the physicochemical characteristics, antioxidant capacity, and oxidative stress parameters of commercially available cow milk and selected PBMs in the Turkish market.MethodsPasteurized and UHT cow milk, together with soy, almond, hazelnut, oat, and coconut milks, were analyzed for acidity, protein, fat, and ash contents. Antioxidant properties were assessed using total phenolic content (TPC), total antioxidant status (TAS), and catalase (CAT) activity, while oxidative balance was evaluated using total oxidant status (TOS) and oxidative stress index (OSI).ResultsCow milk had the highest protein content, followed by soy milk, whereas the other PBMs had substantially lower protein levels (median 3.10% for cow milk vs. 0.49% for PBMs overall, p < 0.001). PBMs had higher CAT activity (median 42.67 vs. 36.35 U/L, p = 0.002), whereas cow milk exhibited higher TOS (14.83 vs. 9.19 μmol H₂O₂ Eq/L, p < 0.001) and OSI (7.46 vs. 1.80, p < 0.001) PCA explained 65.3% of total variance in the first two components (PC1 45.6%, PC2 19.7%). Multivariable regression analysis identified CAT activity as the strongest independent predictor of OSI (Unstandardized β = −0.141, p < 0.001). The exploratory Global Antioxidant Quality Index (GAQI) was highest for hazelnut, soy, and oat milks.ConclusionThe findings indicate substantial variation among plant-based beverages and suggest that some PBMs may exhibit a more favorable antioxidant-oxidative balance than conventional cow milk.
SN - 2296-861X
ER -