TÜRKİYE PİYASASINDA SATIŞA SUNULAN SÜT BENZERİ BİTKİ BAZLI İÇECEKLERİN MİNERAL MADDE İÇERİĞİNİN BELİRLENMESİ

Abstract

Son yıllarda laktoz intoleransı, vegan beslenme, çevresel kaygılar, sürdürülebilirlik ve hayvan refahına yönelik hassasiyetin artmasıyla birlikte bitki bazlı içeceklerin tüketimi hızla yaygınlaşmıştır. Bu ürünler sıklıkla hayvansal sütün alternatifi olarak sunulmasına rağmen, mineral içerikleri ve besinsel yeterlilikleri konusunda Türkiye pazarına özgü bilimsel veriler sınırlıdır. Türkiye piyasasındaki bitki bazlı içeceklerin mineral içeriklerinin belirlenmesi amacıyla Nisan-Mayıs 2025’te piyasada bulunan 30 adet bitki bazlı içecek ile 6 adet inek sütü örneği analiz edilmiştir. Numunelerin Fe, Zn, Cu ve Mn içerikleri indüktif eşleşmiş plazma-kütle spektrometrisi (ICP-MS); Na ve K içerikleri ise alev fotometresi ile belirlenmiştir. Sonuçlar, bitki bazlı içeceklerin mineral içeriklerinin kullanılan hammadde türü ve oranına bağlı olarak değiştiğini göstermektedir (P<0.05). Baklagil ve tahıl bazlı içeceklerin potasyum bakımından inek sütüne yakın veya daha yüksek değerlere ulaştığı, bazı sert kabuklu meyve içeceklerinin ise iz elementlerde öne çıktığı belirlenmiştir. Tüketicilerin seçim yaparken ürün türünü, etiket bilgilerini, hammadde oranını ve zenginleştirme durumunu birlikte değerlendirmeleri önerilmektedir.

Keywords

• süt benzeri bitki bazlı
• içecek
• yulaf sütü
• soya sütü
• badem sütü

DETERMINATION OF MINERAL CONTENT IN PLANT-BASED BEVERAGES AVAILABLE ON THE TURKISH MARKET

Abstract

In recent years, consumption of plant-based beverages has increased because of growing awareness of lactose intolerance, vegan diets, environmental sustainability, and animal welfare. Although marketed as alternatives to cow’s milk, data on their mineral composition and nutritional adequacy in the Turkish market remain limited. To determine their mineral composition, 30 plant-based beverages and six cow’s milk samples commercially available in Türkiye during April-May 2025 were analysed. Iron, zinc, copper, and manganese were quantified by inductively coupled plasma mass spectrometry (ICP-MS), whereas sodium and potassium were measured by flame photometry. Mineral composition varied significantly according to the type and proportion of raw material used (P<0.05). Legume and cereal-based beverages contained potassium concentrations comparable to or higher than those of cow’s milk, while some nut-based beverages were notable for their trace element contents. Consumers should therefore consider product type, label information, raw material content, and fortification status when selecting these beverages.

Keywords

• Plant-based milk
• beverage
• oat milk
• soy milk
• almond milk

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