Malondialdehyde and Antioxidant Content of Pasteurized, Semi-Skimmed UHT and UHT Milks
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Dosyalar
Tarih
2023 Mart
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Bu çalışmada pastörize, yarım yağlı UHT ve UHT sütlerin oksidan ve antioksidan parametrelerinin değerlendirilmesi için malondialdehit (MDA), vitamin (Vit) C, total protein (TP), redükte glutatyon (rGSH) ve katalaz (CAT) belirlenmesi ve bu parametreler arasındaki korelasyonların ortaya çıkarılması amaçlandı. Gereç ve Yöntem: Hatay ilinde farklı marketlerden farklı markalara ait 30 adet süt örneği toplandı. Süt MDA, Vit C, TP, rGSH düzeyleri ve CAT aktiviteleri spektrofotometrik yöntemlerle belirlendi. Bulgular: En düşük MDA düzeyi yarım yağlı UHT sütte belirlendi (p < 0,05). Pastörize sütün MDA düzeyi yarım yağlı UHT sütten daha yüksekti (p < 0,05). Pastörize sütlerde Vit C (p < 0,001) ve TP (p < 0,01) düzeyleri diğer sütlere göre daha yüksek bulundu. Pastörize ve UHT sütlerin rGSH düzeyleri, yarım yağlı UHT sütlere göre daha yüksekti (p < 0,05). UHT yarım yağlı süt CAT aktivitesi diğer sütlere göre oldukça yüksek bulundu (p < 0,05). Korelasyonlar açısından; pastörize süt MDA seviyesi, Vit C seviyesi ile pozitif korelasyon gösterdi (r = 0,743, p < 0,01). Yarım yağlı UHT süt TP seviyesi, CAT aktivitesi ile pozitif korelasyon gösterdi (r=0,673, p < 0,05). Öneri: Sonuç olarak sunulan çalışmada, pastörize, yarım yağlı UHT ve UHT sütün oksidan (MDA), antioksidan parametreleri (Vit C, rGSH, and CAT), ve TP düzeyleri değerlendirildi ve tartışıldı. Bu çalışmada araştırılan değerler açısından, pastörize süt tüketiminin diğer ticari sütlere göre daha sağlıklı olabileceği önerilmektedir.
Aim: In this study, to evaluate oxidant and antioxidant parameters of pasteurized, semi-skimmed UHT and UHT milks, the malondialdehyde (MDA), vitamin (Vit) C, total protein (TP), reduced glutathione (rGSH) levels and catalase (CAT) activity of them were determined and correlations between these parameters were revealed. Materials and Methods: Thirty milk samples from different trademarks were collected from different markets in Hatay. Milk MDA, Vit C, TP, rGSH levels and CAT activity were determined by spectrophotometric methods. Results: The lowest MDA level was determined in semi-skimmed UHT milk (p < 0.05). Pasteurized milk MDA level was higher than semi-skimmed UHT milk (p < 0.05). The levels of Vit C (p < 0.001) and TP (p < 0.01) in pasteurized milk were found to be higher than in the others. The rGSH levels of pasteurized and UHT milks were higher than semi-skimmed UHT milk (p < 0.05). UHT semiskimmed milk CAT activity (p < 0.05) was found to be quite high compared to other milks. As regards correlations; pasteurized milk MDA level was positively correlated with Vit C level (r = 0.743, p < 0.01). Semi-skimmed UHT milk TP level was positively correlated with CAT activity (r = 0.673, p < 0.05). Conclusion: As a result, the levels of oxidant (MDA), antioxidant parameters (Vit C, rGSH, and CAT), and TP in pasteurized, semi-skimmed UHT and UHT milk were evaluated and discussed in the present study. With this study, it is suggested that consumption of pasteurized milk may be healthier than semiskimmed UHT and UHT milks.
Aim: In this study, to evaluate oxidant and antioxidant parameters of pasteurized, semi-skimmed UHT and UHT milks, the malondialdehyde (MDA), vitamin (Vit) C, total protein (TP), reduced glutathione (rGSH) levels and catalase (CAT) activity of them were determined and correlations between these parameters were revealed. Materials and Methods: Thirty milk samples from different trademarks were collected from different markets in Hatay. Milk MDA, Vit C, TP, rGSH levels and CAT activity were determined by spectrophotometric methods. Results: The lowest MDA level was determined in semi-skimmed UHT milk (p < 0.05). Pasteurized milk MDA level was higher than semi-skimmed UHT milk (p < 0.05). The levels of Vit C (p < 0.001) and TP (p < 0.01) in pasteurized milk were found to be higher than in the others. The rGSH levels of pasteurized and UHT milks were higher than semi-skimmed UHT milk (p < 0.05). UHT semiskimmed milk CAT activity (p < 0.05) was found to be quite high compared to other milks. As regards correlations; pasteurized milk MDA level was positively correlated with Vit C level (r = 0.743, p < 0.01). Semi-skimmed UHT milk TP level was positively correlated with CAT activity (r = 0.673, p < 0.05). Conclusion: As a result, the levels of oxidant (MDA), antioxidant parameters (Vit C, rGSH, and CAT), and TP in pasteurized, semi-skimmed UHT and UHT milk were evaluated and discussed in the present study. With this study, it is suggested that consumption of pasteurized milk may be healthier than semiskimmed UHT and UHT milks.
Açıklama
Anahtar Kelimeler
Katalaz, malondialdehit, redükte glutatyon, vitamin C, Catalase, malondialdehyde, reduced glutathione
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
1
Künye
Kazak, F., (2023). Malondialdehyde and Antioxidant Content of Pasteurized, Semi-Skimmed UHT and UHT Milks. Eurasian Journal of Veterinary Sciences, 39(1), 1-8.
DOI: 10.15312/EurasianJVetSci.2023.392
