Süt ve süt ürünlerinde karnitin düzeyleri
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, önemli bir biyoaktif bileşik olan L-karnitinin, Türkiye'de tüketime sunulan süt ve süt ürünlerindeki düzeylerini tespit etmek amacıyla yapıldı. Çalışmada, marketlerden farklı 15 UHT süt, 15 pastörize süt, 15 kase yoğurt, 15 süzme yoğurt, 15 beyaz peynir ve 15 kaşar peynir numune olarak alındı. L-karnitin konsantrasyonu HPLC- floresan dedektör ile ölçüldü. Analiz sonuçlarına göre UHT sütte ortalama serbest karnitin 1,57 mg/100g, toplam karnitin 2,19 mg/100g; pastörize sütte ortalama serbest karnitin 1,07 mg/100g ve toplam karnitin 1,45 mg/100g olarak, beyaz peynirde ortalama serbest karnitin 0,32 mg/100g, toplam karnitin 0,57 mg/100g; kaşar peynirinde ise ortalama serbest karnitin 0,46 mg/100g, toplam karnitin 0,65 mg/100g olarak tespit edilmiştir. Ayrıca kase yoğurtta ve süzme yoğurtta sırasıyla ortalama serbest karnitin 0,47 mg/100g; 0,70 mg/100g ve toplam karnitin 0,80 mg/100g;1,15 mg/100g olarak belirlendi. İstatistiki değerlendirmede, beyaz peynir ve kaşar peynir grupları arasında serbest karnitin açısından fark önemli bulundu (p<0,001). Kase yoğurt ve süzme yoğurt arasındaki farklılık serbest karnitin için önemli değilken toplam karnitin açısından fark önemlidir (p=0,013). Pastörize ve UHT sütleri arasında ise serbest ve toplam karnitin bakımından farklılık önemlidir (p<0,001). Ayrıca ürün grupları ve ürün çeşidi bazında serbest ve toplam karnitin bakımından farklılığın önemli olduğu tespit edildi (p<0,05). Sonuç olarak beslenmede oldukça önemli bir yeri olan süt ve süt ürünlerinin karnitin konsantrasyonlarının farklı olduğu ve tespit edilen karnitin düzeylerinin bireylerin günlük karnitin ihtiyacını karşılamada önemli olduğu sonucuna varılmıştır.
Carnitine Levels in Milk and Milk Products In this study the aim was to determine the levels of L-carnitine in the milk and milk products consumed in Turkey. For this purpose, 15 different of the UHT milk, 15 pasteurized milk, 15 bowl of yoghurt, 15 strained yogurt, 15 feta cheese, 15 cheddar cheese were taken as samples from markets . L-carnitine concentrations were measured by HPLC-fluorescence detector. According to the analysis results, the mean level of free carnitine in UHT milk as 1,57 mg /100g, total carnitine as 2,19 mg /100g, the mean level of free carnitine in pasteurized milk as 1,07 mg /100g and the total karnitin as 1,45 mg /100g were determined. As for the mean level of free carnitine in white cheese as 0,32 mg /100 g, total carnitine as 0,57 mg /100g and the mean level of free in kashar cheese as 0,46 mg/100 g, total carnitine as 0.65 mg/100 g were determined. Furthermore, the mean level of free carnitine in bowl yoghurt and in strained yoghurt was respectively determined as 0,47 mg/100g, 0,70 mg /100 g and also for the mean level of total carnitine as 0,80 mg /100g , 1,15 mg /100g. In statistical evaluation, the difference between the groups of white and kashar cheese in terms of free carnitine was found significant (p <0.001). While the difference between bowl and strained yogurt for free carnitine was not important, the difference in terms of total carnitine was significant (p = 0.013). As for between pasteurized and UHT milk, the difference in terms of free and total carnitine were significant (p <0.001). In addition, differences in terms of free and total carnitine were determined to be significant (p <0.05) in product groups and in some types of products. Consequently, it was concluded that milk and milk products having a great place in nutrition have different concentrations of carnitine and the carnitine levels detected were found to be important for meeting the individuals' needs of daily carnitine.
Carnitine Levels in Milk and Milk Products In this study the aim was to determine the levels of L-carnitine in the milk and milk products consumed in Turkey. For this purpose, 15 different of the UHT milk, 15 pasteurized milk, 15 bowl of yoghurt, 15 strained yogurt, 15 feta cheese, 15 cheddar cheese were taken as samples from markets . L-carnitine concentrations were measured by HPLC-fluorescence detector. According to the analysis results, the mean level of free carnitine in UHT milk as 1,57 mg /100g, total carnitine as 2,19 mg /100g, the mean level of free carnitine in pasteurized milk as 1,07 mg /100g and the total karnitin as 1,45 mg /100g were determined. As for the mean level of free carnitine in white cheese as 0,32 mg /100 g, total carnitine as 0,57 mg /100g and the mean level of free in kashar cheese as 0,46 mg/100 g, total carnitine as 0.65 mg/100 g were determined. Furthermore, the mean level of free carnitine in bowl yoghurt and in strained yoghurt was respectively determined as 0,47 mg/100g, 0,70 mg /100 g and also for the mean level of total carnitine as 0,80 mg /100g , 1,15 mg /100g. In statistical evaluation, the difference between the groups of white and kashar cheese in terms of free carnitine was found significant (p <0.001). While the difference between bowl and strained yogurt for free carnitine was not important, the difference in terms of total carnitine was significant (p = 0.013). As for between pasteurized and UHT milk, the difference in terms of free and total carnitine were significant (p <0.001). In addition, differences in terms of free and total carnitine were determined to be significant (p <0.05) in product groups and in some types of products. Consequently, it was concluded that milk and milk products having a great place in nutrition have different concentrations of carnitine and the carnitine levels detected were found to be important for meeting the individuals' needs of daily carnitine.
Açıklama
Anahtar Kelimeler
Floresans dedektör, HPLC, Karnitin, Süt, Süt ürünleri, Fluorescence dedector, Carnitine, Milk, Milk products
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Günhan, R. S. (2014). Süt ve süt ürünlerinde karnitin düzeyleri. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
