Milks are dairy products that consists of high nutritional value which is good for health and provides energy to the body. Besides, milk also is believed to have antioxidant properties which helps to reduce the oxidative stress that may cause many diseases. Generally, cow milks are the most popular amongst all the dairy products as it is affordable and easy to find. However, dairy products that are originated from cow contains protein that can induce allergen reactions to some people. Thus, there is milk produced from the plant-based which is soybean that can be used to replace cow milk as it is believed to have similar nutritional value to cow milk. Therefore, to prove its similarity, an identification of antioxidant compounds was performed on soybean milk and cow milk extract using Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The extraction was done by using liquid-liquid extraction method and the excess solvent was removed by using rotary evaporator machine. As a result, soybean milk has been identified to have the similar antioxidant compounds to cow milk. It can be proven with the presence of functional group that are similar to tryptophan and tyrosine which are both existed in cow milk. Hence, this research is essential for community as it contribute maximum benefit for better healthcare.

Milks are dairy products that consists of high nutritional value which is good for health and provides energy to the body. Besides, milk also believed to have antioxidant properties which helps to reduce the oxidative stress that may cause many diseases. Generally, cow milks are the most popular amongst all the dairy products as it is affordable and easy to find. However, dairy products that are originated from cow contains protein that can induce allergen reactions to some people. Thus, there is milk produced from the plant-based which is soybean that can be used to replace cow milk as it believed to have similar nutritional value to cow milk. Therefore, to prove its similarity, an identification of antioxidant compounds was performed on soybean milk and cow milk extract using Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The extraction was done by using liquid-liquid extraction method and the excess solvent was removed by using rotary evaporator machine. As the result, soybean milk has been identified to have the similar antioxidant compounds to cow milk. It can be proven with the presence of functional group that are similar to tryptophan and tyrosine which are both existed in cow milk. Hence, this research is essential for community as it contribute maximum benefit for better healthcare.

This paper aims to analyze and identify the antioxidant compounds in cow’s milk. Milk contains high biological molecules protein, essential fatty acids, calcium, fat, amino acid, vitamins that are soluble in water and several bioactive compounds. In Al-Quran and Hadith, milk has been mentioned several times especially for breast feeding which is essential for infant immunity. Antioxidant can suppress free radicals and unstable molecules produced by the body as an environmental and other pressure reaction. In this research, the commercialized milks were successfully extracted by liquid-liquid extraction method. Therefore, this study focuses on the identification of antioxidant compounds in commercialized milk samples using Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and Gas ChromatographyMass Spectroscopy (GC-MS). Based on the ATR-FTIR spectrum, we are able to identify the functional groups of antioxidant compounds which are C–H stretch of alkanes, C=O of aldehydes, C–N stretch of aliphatic amine, C–Cl stretch of alkyl halide, O–H bend of carboxylic acids and N–H wag of 1 , 2 amines. Further, the spectrum of the chromatogram from the GCMS can determine the antioxidants in the milk samples. This study enables the dairy product factory to improve their quality of the milk to enhance the consumers’ health.

This paper aims to analyze and identify the antioxidant compounds in cow’s milk. Milk contains high biological molecules protein, essential fatty acids, calcium, fat, amino acid, vitamins that are soluble in water and several bioactive compounds. In Al-Quran and Hadith, milk has been mentioned several times especially for breast feeding which is essential for infant immunity. Antioxidant can suppress free radicals and unstable molecules produced by the body as an environmental and other pressure reaction. Therefore, this study focuses on the identification of antioxidant compounds in milk sample of Dutch Lady Fresh Milk and Goodday Fresh Milk using Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR). Based on the ATR-FTIR spectrum, we are able to identify the functional groups of antioxidant compounds which are C–H stretch of alkanes, C=O of aldehydes, C–N stretch of aliphatic amine, C–Cl stretch of alkyl halide, O–H bend of carboxylic acids and N–H wag of 1 , 2 amines. This is the first research that studied on the antioxidant compounds in milk sample of Dutch Lady Fresh Milk and Goodday Fresh Milk. Further, the characterization of antioxidant compounds will be perform using Gas Chromatography-Mass Spectrometry (GC-MS) analysis.