Hayvansal ve bitkisel sütlerin kimyasal bileşimi ve antioksidan özellikleri
Yükleniyor...
Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Türkiye'de tüketime sunulan sütlerin kimyasal bileşmi ve antioksidan özelliklerini belirlemek için yapılan bu çalışmada farklı bölgelerden 16 adedi hayvansal süt ve 40 adedi bitki bazlı süt olmak üzere 56 adet süt numuneleri temin edilmiştir. Süt numuneleri olarak UHT inek sütü, pastörize inek sütü, Hindistan cevizi sütü, soya sütü, badem sütü, fındık sütü ve yulaf sütü analiz edilmiştir. Süt numunelerinde kurumadde, kül, toplam antioksidan, toplam oksidan, oksidatif stress, katalaz enzim aktivitesi, ve toplam fenolik madde analizi yönünden incelenmiştir. Badem sütü en yüksek pH değerine sahipken inek sütleri, yulaf sütü ve Hindistan cevizi sütünde düşük pH görülmüştür. Bitki bazlı sütlerde kurumadde ve kül düşük düzeyde bulunmuştur. İnek sütleri ve soya sütünde toplam fenolik madde yüksek bulunmuştur. Toplam antioksidan statüsü ve katalaz enzim düzeyleri fındık ve yulaf sütünde, oksidatif stress indeksi badem sütü ve inek sütlerinde yüksek bulunmuştur. Pastörize ve UHT inek sütlerinde pH, kuru madde, kül, toplam fenolik madde ve antioksidan özellikler bakımından farklılık görülmemiştir. Çalışma sonuçları vegan diyeti kullananlar açısından çok yararlı olacaktır.
This study was conducted to determine the chemical composition and antioxidant properties of milk consumed in Turkey and total 56 milk samples, 16 of which were animal milk and 40 were plant based milk were obtained from different regions. UHT cow's milk, pasteurized cow's milk, coconut milk, soy milk, almond milk, hazelnut milk and oat milk were analyzed as milk samples. Milk samples were analyzed in terms of dry matter, ash, total antioxidant, total oxidant, oxidative stress, catalase enzyme activity, and total phenolic substance analysis. While almond milk had the highest pH value, cow's milk, oat milk and coconut milk had lower pH value. Low levels of dry matter and ash were found in plant-based milks. Total phenolic substances were found to be high in cow's milk and soy milk. Total antioxidant status and catalase enzyme levels were found to be high in hazelnut and oat milk, and oxidative stress index was found to be high in almond milk and cow's milk. There was no difference in pH, dry matter, ash, total phenolic substance and antioxidant properties between pasteurized and UHT cow milk. This study results will be very useful for those on a vegan diet.
This study was conducted to determine the chemical composition and antioxidant properties of milk consumed in Turkey and total 56 milk samples, 16 of which were animal milk and 40 were plant based milk were obtained from different regions. UHT cow's milk, pasteurized cow's milk, coconut milk, soy milk, almond milk, hazelnut milk and oat milk were analyzed as milk samples. Milk samples were analyzed in terms of dry matter, ash, total antioxidant, total oxidant, oxidative stress, catalase enzyme activity, and total phenolic substance analysis. While almond milk had the highest pH value, cow's milk, oat milk and coconut milk had lower pH value. Low levels of dry matter and ash were found in plant-based milks. Total phenolic substances were found to be high in cow's milk and soy milk. Total antioxidant status and catalase enzyme levels were found to be high in hazelnut and oat milk, and oxidative stress index was found to be high in almond milk and cow's milk. There was no difference in pH, dry matter, ash, total phenolic substance and antioxidant properties between pasteurized and UHT cow milk. This study results will be very useful for those on a vegan diet.
Açıklama
Anahtar Kelimeler
Antioksidan Özellik, Hayvansal Süt, Bitkisel Süt, Kimyasal Bileşim, Antioxidant Properties, Animal Milk, Plant Based Milk, Chemical Composition
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kala, M. B. (2024). Hayvansal ve bitkisel sütlerin kimyasal bileşimi ve antioksidan özellikleri. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
