The aim of this work was to evaluate the phenolic compounds and antioxidant activity of goat milk yogurt characterized by different α_S1-casein genotypes and fortified with Rhus coriaria leaf powder. The α_S1-casein genotype was determined by isoelectric focusing, total phenol content was determined by the Folin–Ciocalteu method, phenolic compounds were identified and quantified by HPLC-UV analysis, and antioxidant activity was measured using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. Comparing different genotypes it emerged that yogurt from goats with weak alleles at CSN1S1 loci (FF) showed the lowest phenolic compounds and therefore a lower antioxidant activity compared with yogurt from goats with strong alleles at CSN1S1 loci (AA, BB, AB). Rhus coriaria-fortified yogurt showed a significant increase in total phenolic compounds and antioxidant activity in comparison with plain yogurt. The FF-fortified yogurt presented the lowest total phenol content and antioxidant activity. This could be due to a greater capacity of proteins and peptides in this yogurt to form stable complexes with phenols. The different total phenol content detected in R. coriaria-fortified yogurt indicates that the α_S1-casein genotype influenced the amount of added phenols that are bound to the caseins and, therefore, the part that remains free and that affects the biological capacity of the final product.

这项工作的目的是评估所述酚类化合物和羊奶抗氧化活性酸奶特征在于不同的α _S1酪蛋白基因型和与强化漆树马桑叶粉。该α _S1-酪蛋白基因型通过等电聚焦测定，总酚含量通过Folin-Ciocalteu方法测定，酚化合物通过HPLC-UV分析鉴定和定量，抗氧化活性使用2,2'-azino-bis-3-测定乙基苯并噻唑啉-6-磺酸具有还原铁的抗氧化能力。统计分析表明所研究因素的显着影响。比较不同的基因型，发现来自CSN1S1位点（FF）等位基因弱的山羊的酸奶显示最低的酚类化合物，因此与来自CSN1S1位点（AA，BB，AB）等位基因强的山羊的酸奶相比，酚类化合物的抗氧化活性较低。鸢尾与普通酸奶相比，强化酸奶显示出总酚类化合物和抗氧化活性的显着增加。FF强化酸奶的总酚含量和抗氧化活性最低。这可能是由于这种酸奶中蛋白质和肽具有与酚形成稳定复合物的更大能力。不同的总酚含量在检测R.马桑-fortified酸奶表明α _S1酪蛋白基因型影响绑定到的酪蛋白，因此加入酚的量，即保持自由和影响的生物学能力的部分完成品。