Research Article
BibTex RIS Cite

Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi

Year 2023, Volume: 6 Issue: 1, 427 - 438, 10.03.2023
https://doi.org/10.47495/okufbed.1104412

Abstract

Bu çalışmanın amacı, özel beslenme grupları (laktoz intoleransına sahip bireyler/aktif spor yapan bireyler) tarafından tüketimi yaygın olan protein içeriği artırılmış laktozsuz süt ürünlerinin antioksidan aktivitesinin araştırılmasıdır. Bu çalışmada, Türkiye piyasasından toplanan protein içeriği artırılmış laktozsuz UHT sütlerde bazı fizikokimyasal analizler ile toplam fenolik madde ve antioksidan aktivite tayinleri yapılmıştır. Genel olarak farklı markalara ait aynı aromayı içeren laktozsuz süt grupları içerisinde kurumadde arasındaki fark istatistiki olarak önemli (p<0,05), pH değerlerindeki değişim ise önemsiz bulunmuştur (p>0,05). Laktozsuz süt örneklerinin fenolik madde ve antioksidan aktivite değerleri incelendiğinde, en yüksek değer (sırasıyla 2546,25 mg GAE/L ve 7,01 mM) protein içeriği artırılmış kahveli laktozsuz süt (9B) örneğinde tespit edilmiştir (p<0,05). Kahveli ve kakaolu örneklerde toplam fenolik madde ve antioksidan aktivite değerlerinin kendi aralarındaki değişim önemsiz iken (p>0,05), diğer ürün gruplarından farklılıkları önemli bulunmuştur (p<0,05). Süt çeşitleri arasında toplam fenolik madde ve antioksidan aktivite değerleri arasındaki fark önemli bulunmuştur (p<0,05).

References

  • Acosta-Estrada BA., Gutiérrez-Uribe JA., Serna-Saldívar SO. Bound phenolics in foods, a review. Food Chemistry 2014; 152(3): 46-55.
  • Ağagündüz D. Preliminary exploration of total antioxidant and oxidant status of novel high-protein milk products. Journal of Food and Nutrition Research 2021; 60(1): 1–8.
  • Alcantara JM., Sanchez-Delgado G., Martinez-Tellez B., Labayen I., Ruiz JR. Impact of cow’s milk intake on exercise performance and recovery of muscle function: a systematic review. Journal of the International Society of Sports Nutrition 2019; 16(22): 41-52.
  • Alves RC., Almeida IM., Casal S., Oliveira MB. Isoflavones in coffee: influence of species, roast degree, and brewing method. Journal of Agricultural and Food Chemistry 2010; 58(5): 3002-3007.
  • Ames BN., Shigenaga MK., Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America 1993; 90(2): 7915–7922.
  • AOAC Method 947.05, 990.19. Official methods of analysis of AOAC international (16th ed.). Gaithersburg, MD 20877-2417. USA; 1997.
  • Bajaj D., Ballal S. A Review on Antioxidant Activity of Coffee and Its Additives. Journal of Pharmaceutical Research International 2021; 33(25B): 77-85.
  • Baroni L., Sarni AR., Zuliani C. Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review. Antioxidants 2021; 10(5): 714-727.
  • Benzie IFF. Evolution of dietary antioxidants. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 2003; 136(1): 113–126.
  • Bruna C., Eichholz I., Rohn S., Kroh LW., Huyskens–Keil S. Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins. Journal of Applied Botany and Food Quality 2009; 83(1): 9–13.
  • Cincotta F, Condurso C., Tripodi G., Merlino M., Prestia O., Stanton C., Verzera A. Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT- Food Science and Technology 2021; 140(1): 110-118.
  • Coelho C., Ribeiro M., Cruz AC., Domingues MR., Coimbra MA., Bunzel M., Nunes FM. Nature of phenolic compounds in coffee melanoidins. Journal of Agricultural and Food Chemistry 2014; 62(31): 7843-7853.
  • Çelik EE., Gökmen V. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. Food Chemistry 2018; 255(2): 8–14.
  • da Silva CD., de Oliveira DR., Perrone ÍT., Fonseca CH, Garcia ES. Low-fat, lactose-free and leucine-enriched chocolate cow milk prototype: A preliminary study on sensorial acceptability and gastrointestinal complaints following exhaustive exercise. Journal of the International Society of Sports Nutrition 2021; 18(14): 1-9.
  • Dekker PJT., Koenders D., Bruins MJ. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients 2019; 11(3): 551-565.
  • Ertan K., Bayana D., Gokce O., Alatossava T., Yılmaz Y., Gursoy O. Total Antioxidant Capacity and Phenolic Content of Pasteurized and UHT-Treated Cow Milk Samples Marketed in Turkey. Akademik Gıda, 2017; 15(2): 103-108.
  • Fardet A., Rock E. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition Research Reviews 2018; 31(1): 52–70.
  • Grażyna C., Hanna C., Adam A., Magdalena BM. Natural antioxidants in milk and dairy products. International Journal of Dairy Technology 2017; 70(2): 165–178.
  • Grossmann M. Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants. Food Bioscience 2021; 42(1): 101-108.
  • Hii CL., Law CL., Suzannah S., Miswani S., Cloke M. Polyphenols in cocoa (Theobroma cacao L.). Asian Journal of Food and Agro-Industry 2009; 2(4): 702-722.
  • Hussain N., bt Md Dali AZ., Munawar N. Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink. Journal of Food Processing and Preservation 2021; 45(9): 157-166.
  • James LJ., Stevenson EJ., Rumbold P., Hulston CJ. Cow's milk as a post-exercise recovery drink: implications for performance and health. European Journal of Sport Science 2019; 19(1): 40–48.
  • Kaur S., Mondal P. Study of total phenolic and flavonoid content, antioxidant activity and antimicrobial properties of medicinal plants. Journal of Microbiology & Experimentation 2014; 1(1): 58-71.
  • Karanth J., Jeevaratnam K. Oxidative stress and antioxidant status in rat blood, liver and muscle: effect of dietary lipid, carnitine and exercise. International Journal for Vitamin and Nutrition Research, 2005; 75(1): 333–339.
  • Kerasioti E., Kiskini A., Veskoukis A., Jamurtas A., Tsitsimpikou C., Tsatsakis AM., Koutedakis Y., Stagos D., Kouretas D., Karathanos V. Effect of a special carbohydrate-protein cake on oxidative stress markers after exhaustive cycling in humans. Food and Chemical Toxicology 2012; 50(8): 2805–2810.
  • Khan IT., Nadeem M., Imran M., Ullah R., Ajmal M., Jaspal MH. Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge. Lipids in Health and Disease 2019; 18(1): 41-49.
  • Li XE., Lopetcharat K., Qiu Y., Drake MA. Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis. Journal of Dairy Science 2015; 98(3): 1455–1466.
  • Lindmark-Månsson H., Åkesson B. Antioxidative factors in milk. British Journal of Nutrition 2000; 84(S1): 103–110.
  • Martínez R., Torres P., Meneses MA., Figueroa JG., Pérez-Álvarez JA., Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) coproducts. Food Research International 2012; 49(1): 39–45.
  • Moreira TC., da Silva ÁT., Fagundes C., Ferreira SMR., Cândido LMB., Passos M., Krüger CCH. Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). LWT- Food Science and Technology 2017; 76(4): 326–329.
  • Mudenuti N., de Camargo A., Alencar S., Danielski R., Shahidi F., Madeira T., Hirooka E., Spinosa W., Sung DJ., Kim S., Kim J., An H., So WY. Role of l-carnitine in sports performance: Focus on ergogenic aid and antioxidant. Science & Sports 2016; 31(4): 177–188.
  • Mullen W., Nemzer B., Stalmach A., Ali S., Combet E. Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico. Journal of Agricultural and Food Chemistry 2013; 61(22): 5298-5309.
  • Mustonen EA., Tuori M., Saastamoinen I., Taponen J., Wahala K., Saloniemi H., Vanhatalo A. Equol in milk of dairy cows is derived from forage legumes such as red clover. British Journal of Nutrition 2009; 102(11): 1552–1556.
  • Niccolai A., Bažec K., Rodolfi L., Biondi N., Zlatic´ E., Jamnik P., Tredici MR. Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages. Frontiers in Microbiology 2020; 11(3): 560-571.
  • O’Connell JE., Fox PF. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal 2001; 11(3): 103-120.
  • Pachekrepapol U, Somboonchai N, Krimjai W. Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides. Journal of Food Processing and Preservation 2021; 45(1): 27-35.
  • Pereira JA., Pinto SS., Dias CO., Vieira MPT., Ribeiro DHB., Amboni RDMC., Fritzen-freire CB. Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk. LWT- Food Science and Technology 2020; 118(6): 843-847.
  • Ramirez-Coronel MA., Marnet N., Kolli VSK., Roussos S., Guyot S., Augur C. Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea arabica) by Thiolysis−High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 2004; 52(5): 1344-1349.
  • Rankin P., Callanan D., O’Brien K., Davison G., Stevenson EJ., Cockburn E. Can milk affect recovery from simulated team-sport match play? Nutrients 2020; 12(1): 112-117.
  • Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans CA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999; 26(9-10): 1231–1237.
  • Rodrigues NP., Bragagnolo N. Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn. Journal of Food Composition and Analysis 2013; 32(2): 105-115.
  • Serafini M., Peluso I. Functional foods for health: the interrelated antioxidant and anti-inflammatory role of fruits, vegetables, herbs, spices and cocoa in humans. Current Pharmaceutical Design 2016; 22(44): 6701–6715.
  • Sies H., Schewe T., Heiss C., Kelm M. Cocoa polyphenols and inflammatory mediators. The American Journal of Clinical Nutrition, 2005; 81(1): 304-312.
  • Singleton VL., Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965; 16(3): 144-158.
  • Sönmez C., Ertaş G., Okur ÖD., Güzel-Seydim Z. UHT Sütlerin Bazı Kalite Kriterlerinin ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda, 2010; 8(1): 13-16.
  • SPSS Statistics Student Version 16.0, 2017 SPSS Inc., Chicago, IL; 2017
  • Suri S., Kumar V., Prasad R., Tanwar B., Goyal A., Kaur S., Gat Y., Kumar A., Kaur J., Singh D. Considerations for development of lactose-free food. Journal of Nutrition & Intermediary Metabolism 2019; 15(1): 27–34.
  • Sharif A., Khan S., Qamar F., Naveed S., Ghauri AO. Lactose intolerance and inheritance of lactase Persistence: A review. RADS Journal of Pharmacy and Pharmaceutical Sciences 2017; 5(3): 70–74.
  • Tong LM., Sasaki S., McClements DJ., Decker EA. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 2000; 48(5): 1473–1478.
  • Unal G. Antioxidant activity of commercial dairy products. Agro FOOD industry hi-tech 2012; 23(1): 39-42.
  • Usta B., Yilmaz-Ersan L. Antioxidant enzymes of milk and their biological effects. Journal of Agricultural Faculty of Uludag University 2013; 27(2): 123–130.
  • Wang Y., Ho CT. Polyphenolic chemistry of tea and coffee: a century of progress. Journal of Agricultural and Food Chemistry 2009; 57(18): 8109-8114.
  • Yashin A., Yashin Y., Wang JY., Nemzer, B. Antioxidant and Antiradical Activity of Coffee. Antioxidants (Basel, Switzerland) 2013; 2(4): 230–245.
  • Zhang H., Tsao R. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science 2016; 8(2): 33-42.

Determination of Total Phenolic and Antioxidant Contents in Various Lactose-Free High Protein Milks Sold in the Market

Year 2023, Volume: 6 Issue: 1, 427 - 438, 10.03.2023
https://doi.org/10.47495/okufbed.1104412

Abstract

The aim of this study is to investigate the antioxidant activity of lactose-free dairy products with increased protein content, which are commonly consumed by special nutrition groups (lactose intolerant individuals/individuals who do active sports). In this study, some physicochemical analyzes and total phenolic substance and antioxidant activity determinations were made in lactose-free UHT milk with increased protein content collected from the Turkish market. In general, the difference between dry matter in lactose-free milk groups containing the same flavor belonging to different brands was statistically significant (p<0.05), while the change in pH values was insignificant (p>0.05). When the phenolic content and antioxidant activity values of the lactose-free milk samples were examined, the highest value (2546.25 mg GAE/L and 7.01 mM, respectively) was found in the lactose-free milk with coffee (9B) sample with increased protein content (p<0.05). While the difference between the total phenolic substance and antioxidant activity values in coffee and cocoa samples was insignificant (p>0.05), the differences from other product groups were significant (p<0.05). The difference between total phenolic substance and antioxidant activity values among milk varieties was significant (p<0.05).

References

  • Acosta-Estrada BA., Gutiérrez-Uribe JA., Serna-Saldívar SO. Bound phenolics in foods, a review. Food Chemistry 2014; 152(3): 46-55.
  • Ağagündüz D. Preliminary exploration of total antioxidant and oxidant status of novel high-protein milk products. Journal of Food and Nutrition Research 2021; 60(1): 1–8.
  • Alcantara JM., Sanchez-Delgado G., Martinez-Tellez B., Labayen I., Ruiz JR. Impact of cow’s milk intake on exercise performance and recovery of muscle function: a systematic review. Journal of the International Society of Sports Nutrition 2019; 16(22): 41-52.
  • Alves RC., Almeida IM., Casal S., Oliveira MB. Isoflavones in coffee: influence of species, roast degree, and brewing method. Journal of Agricultural and Food Chemistry 2010; 58(5): 3002-3007.
  • Ames BN., Shigenaga MK., Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America 1993; 90(2): 7915–7922.
  • AOAC Method 947.05, 990.19. Official methods of analysis of AOAC international (16th ed.). Gaithersburg, MD 20877-2417. USA; 1997.
  • Bajaj D., Ballal S. A Review on Antioxidant Activity of Coffee and Its Additives. Journal of Pharmaceutical Research International 2021; 33(25B): 77-85.
  • Baroni L., Sarni AR., Zuliani C. Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review. Antioxidants 2021; 10(5): 714-727.
  • Benzie IFF. Evolution of dietary antioxidants. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology 2003; 136(1): 113–126.
  • Bruna C., Eichholz I., Rohn S., Kroh LW., Huyskens–Keil S. Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins. Journal of Applied Botany and Food Quality 2009; 83(1): 9–13.
  • Cincotta F, Condurso C., Tripodi G., Merlino M., Prestia O., Stanton C., Verzera A. Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. LWT- Food Science and Technology 2021; 140(1): 110-118.
  • Coelho C., Ribeiro M., Cruz AC., Domingues MR., Coimbra MA., Bunzel M., Nunes FM. Nature of phenolic compounds in coffee melanoidins. Journal of Agricultural and Food Chemistry 2014; 62(31): 7843-7853.
  • Çelik EE., Gökmen V. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. Food Chemistry 2018; 255(2): 8–14.
  • da Silva CD., de Oliveira DR., Perrone ÍT., Fonseca CH, Garcia ES. Low-fat, lactose-free and leucine-enriched chocolate cow milk prototype: A preliminary study on sensorial acceptability and gastrointestinal complaints following exhaustive exercise. Journal of the International Society of Sports Nutrition 2021; 18(14): 1-9.
  • Dekker PJT., Koenders D., Bruins MJ. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients 2019; 11(3): 551-565.
  • Ertan K., Bayana D., Gokce O., Alatossava T., Yılmaz Y., Gursoy O. Total Antioxidant Capacity and Phenolic Content of Pasteurized and UHT-Treated Cow Milk Samples Marketed in Turkey. Akademik Gıda, 2017; 15(2): 103-108.
  • Fardet A., Rock E. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition Research Reviews 2018; 31(1): 52–70.
  • Grażyna C., Hanna C., Adam A., Magdalena BM. Natural antioxidants in milk and dairy products. International Journal of Dairy Technology 2017; 70(2): 165–178.
  • Grossmann M. Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants. Food Bioscience 2021; 42(1): 101-108.
  • Hii CL., Law CL., Suzannah S., Miswani S., Cloke M. Polyphenols in cocoa (Theobroma cacao L.). Asian Journal of Food and Agro-Industry 2009; 2(4): 702-722.
  • Hussain N., bt Md Dali AZ., Munawar N. Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink. Journal of Food Processing and Preservation 2021; 45(9): 157-166.
  • James LJ., Stevenson EJ., Rumbold P., Hulston CJ. Cow's milk as a post-exercise recovery drink: implications for performance and health. European Journal of Sport Science 2019; 19(1): 40–48.
  • Kaur S., Mondal P. Study of total phenolic and flavonoid content, antioxidant activity and antimicrobial properties of medicinal plants. Journal of Microbiology & Experimentation 2014; 1(1): 58-71.
  • Karanth J., Jeevaratnam K. Oxidative stress and antioxidant status in rat blood, liver and muscle: effect of dietary lipid, carnitine and exercise. International Journal for Vitamin and Nutrition Research, 2005; 75(1): 333–339.
  • Kerasioti E., Kiskini A., Veskoukis A., Jamurtas A., Tsitsimpikou C., Tsatsakis AM., Koutedakis Y., Stagos D., Kouretas D., Karathanos V. Effect of a special carbohydrate-protein cake on oxidative stress markers after exhaustive cycling in humans. Food and Chemical Toxicology 2012; 50(8): 2805–2810.
  • Khan IT., Nadeem M., Imran M., Ullah R., Ajmal M., Jaspal MH. Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge. Lipids in Health and Disease 2019; 18(1): 41-49.
  • Li XE., Lopetcharat K., Qiu Y., Drake MA. Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis. Journal of Dairy Science 2015; 98(3): 1455–1466.
  • Lindmark-Månsson H., Åkesson B. Antioxidative factors in milk. British Journal of Nutrition 2000; 84(S1): 103–110.
  • Martínez R., Torres P., Meneses MA., Figueroa JG., Pérez-Álvarez JA., Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) coproducts. Food Research International 2012; 49(1): 39–45.
  • Moreira TC., da Silva ÁT., Fagundes C., Ferreira SMR., Cândido LMB., Passos M., Krüger CCH. Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). LWT- Food Science and Technology 2017; 76(4): 326–329.
  • Mudenuti N., de Camargo A., Alencar S., Danielski R., Shahidi F., Madeira T., Hirooka E., Spinosa W., Sung DJ., Kim S., Kim J., An H., So WY. Role of l-carnitine in sports performance: Focus on ergogenic aid and antioxidant. Science & Sports 2016; 31(4): 177–188.
  • Mullen W., Nemzer B., Stalmach A., Ali S., Combet E. Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico. Journal of Agricultural and Food Chemistry 2013; 61(22): 5298-5309.
  • Mustonen EA., Tuori M., Saastamoinen I., Taponen J., Wahala K., Saloniemi H., Vanhatalo A. Equol in milk of dairy cows is derived from forage legumes such as red clover. British Journal of Nutrition 2009; 102(11): 1552–1556.
  • Niccolai A., Bažec K., Rodolfi L., Biondi N., Zlatic´ E., Jamnik P., Tredici MR. Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages. Frontiers in Microbiology 2020; 11(3): 560-571.
  • O’Connell JE., Fox PF. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal 2001; 11(3): 103-120.
  • Pachekrepapol U, Somboonchai N, Krimjai W. Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides. Journal of Food Processing and Preservation 2021; 45(1): 27-35.
  • Pereira JA., Pinto SS., Dias CO., Vieira MPT., Ribeiro DHB., Amboni RDMC., Fritzen-freire CB. Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk. LWT- Food Science and Technology 2020; 118(6): 843-847.
  • Ramirez-Coronel MA., Marnet N., Kolli VSK., Roussos S., Guyot S., Augur C. Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea arabica) by Thiolysis−High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 2004; 52(5): 1344-1349.
  • Rankin P., Callanan D., O’Brien K., Davison G., Stevenson EJ., Cockburn E. Can milk affect recovery from simulated team-sport match play? Nutrients 2020; 12(1): 112-117.
  • Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans CA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999; 26(9-10): 1231–1237.
  • Rodrigues NP., Bragagnolo N. Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn. Journal of Food Composition and Analysis 2013; 32(2): 105-115.
  • Serafini M., Peluso I. Functional foods for health: the interrelated antioxidant and anti-inflammatory role of fruits, vegetables, herbs, spices and cocoa in humans. Current Pharmaceutical Design 2016; 22(44): 6701–6715.
  • Sies H., Schewe T., Heiss C., Kelm M. Cocoa polyphenols and inflammatory mediators. The American Journal of Clinical Nutrition, 2005; 81(1): 304-312.
  • Singleton VL., Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965; 16(3): 144-158.
  • Sönmez C., Ertaş G., Okur ÖD., Güzel-Seydim Z. UHT Sütlerin Bazı Kalite Kriterlerinin ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda, 2010; 8(1): 13-16.
  • SPSS Statistics Student Version 16.0, 2017 SPSS Inc., Chicago, IL; 2017
  • Suri S., Kumar V., Prasad R., Tanwar B., Goyal A., Kaur S., Gat Y., Kumar A., Kaur J., Singh D. Considerations for development of lactose-free food. Journal of Nutrition & Intermediary Metabolism 2019; 15(1): 27–34.
  • Sharif A., Khan S., Qamar F., Naveed S., Ghauri AO. Lactose intolerance and inheritance of lactase Persistence: A review. RADS Journal of Pharmacy and Pharmaceutical Sciences 2017; 5(3): 70–74.
  • Tong LM., Sasaki S., McClements DJ., Decker EA. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 2000; 48(5): 1473–1478.
  • Unal G. Antioxidant activity of commercial dairy products. Agro FOOD industry hi-tech 2012; 23(1): 39-42.
  • Usta B., Yilmaz-Ersan L. Antioxidant enzymes of milk and their biological effects. Journal of Agricultural Faculty of Uludag University 2013; 27(2): 123–130.
  • Wang Y., Ho CT. Polyphenolic chemistry of tea and coffee: a century of progress. Journal of Agricultural and Food Chemistry 2009; 57(18): 8109-8114.
  • Yashin A., Yashin Y., Wang JY., Nemzer, B. Antioxidant and Antiradical Activity of Coffee. Antioxidants (Basel, Switzerland) 2013; 2(4): 230–245.
  • Zhang H., Tsao R. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science 2016; 8(2): 33-42.
There are 54 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section RESEARCH ARTICLES
Authors

Özge Duygu Okur

Publication Date March 10, 2023
Submission Date April 16, 2022
Acceptance Date August 22, 2022
Published in Issue Year 2023 Volume: 6 Issue: 1

Cite

APA Okur, Ö. D. (2023). Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 427-438. https://doi.org/10.47495/okufbed.1104412
AMA Okur ÖD. Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. March 2023;6(1):427-438. doi:10.47495/okufbed.1104412
Chicago Okur, Özge Duygu. “Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde Ve Antioksidan İçeriklerin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6, no. 1 (March 2023): 427-38. https://doi.org/10.47495/okufbed.1104412.
EndNote Okur ÖD (March 1, 2023) Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6 1 427–438.
IEEE Ö. D. Okur, “Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi”, Osmaniye Korkut Ata University Journal of Natural and Applied Sciences, vol. 6, no. 1, pp. 427–438, 2023, doi: 10.47495/okufbed.1104412.
ISNAD Okur, Özge Duygu. “Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde Ve Antioksidan İçeriklerin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6/1 (March 2023), 427-438. https://doi.org/10.47495/okufbed.1104412.
JAMA Okur ÖD. Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2023;6:427–438.
MLA Okur, Özge Duygu. “Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde Ve Antioksidan İçeriklerin Belirlenmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 6, no. 1, 2023, pp. 427-38, doi:10.47495/okufbed.1104412.
Vancouver Okur ÖD. Piyasada Satılan Çeşitli Yüksek Proteinli Laktozsuz Sütlerde Toplam Fenolik Madde ve Antioksidan İçeriklerin Belirlenmesi. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2023;6(1):427-38.

23487


196541947019414

19433194341943519436 1960219721 197842261021238 23877

*This journal is an international refereed journal 

*Our journal does not charge any article processing fees over publication process.

* This journal is online publishes 5 issues per year (January, March, June, September, December)

*This journal published in Turkish and English as open access. 

19450 This work is licensed under a Creative Commons Attribution 4.0 International License.