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

Özge Duygu Okur

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).

Keywords

Laktozsuz süt, Antioksidan aktivite, Fenolik madde

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

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).

Keywords

Lactose-free milk, Antioxidant activity, Phenolic substance

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