Araştırma Makalesi
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Beyaz ve Kaşar Peyniri'nde Lipid Peroksidasyon Riski

Yıl 2021, Cilt: 16 Sayı: 1, 73 - 79, 26.04.2021

Öz

Lipid oksidasyonu, gıdaların has özelliklerini kaybederek kalite kaybına ve toksik bileşiklerin oluşumuna yol açarak birçok hastalığın gelişmesinden sorumludur. Süt ürünleri de çoklu doymamış yağ asitlerini fazla miktarda içermesinden dolayı oksidatif bozulmaya çok duyarlıdır. Bu araştırmada, Bilecik'te tüketime sunulan 50 adet kaşar peyniri ve 50 adet beyaz peynirin oksidatif bozulma düzeyleri Tiyobarbiturik Asit (TBA), Toplam Antioksidan Seviyesi (TAS) ve Toplam Oksidan Seviyesi (TOS) testi kullanılarak değerlendirildi. Kaşar peyniri örneklerinin TBA, TAS ve TOS değerleri sırasıyla 0.057-1.552 μgMA/g (0.526±0.299 μgMA/g), 0.020-1.522 μmol Trolox equiv/L (0.853±0.222 μmol Trolox equiv/L) ve 1.322-4.140 μmol H2O2 equiv/L (2.691±0.626 μmol H2O2 equiv/L) arasında tespit edilirken, beyaz peynir örneklerinin TBA, TAS ve TOS değerleri sırasıyla 0.047-1.427 μgMA/g (0.475±0.352 μgMA/g), 0.029-0.311 μmol Trolox equiv/L (0.094±0.062 μmol Trolox equiv/L) ve 2.028-3.937 μmol H2O2 equiv/L (3.180±0.503 μmol H2O2 equiv/L) arasında tespit edildi.

Kaynakça

  • 1. Dominguez R., Pateiro M., Gagaoua M., Barba FJ., Zhang W., Lorenzo JM., 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8, 429.
  • 2. Estevez M., Li Z., Soladoye OP., Van-Hecke T., 2017. Health risks of food oxidation. In “Advances in food and nutrition research”, Vol. 82, 45-81, Academic Press, United States.
  • 3. Sousa BC., Pitt AR., Spickett CM., 2017. Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds. Free Radic Biol Med, 111, 294-308.
  • 4. Liao H., Zhu M., Chen Y., 2020. 4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods. Trends Food Sci Technol, 96, 188-198.
  • 5. Amaral AB., Silva MVD., Lannes SCDS., 2018. Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci and Technol, 38, 1-15.
  • 6. McSweeney PLH., 2004. Biochemistry of cheese ripening. Int J Dairy Technol, 57, 127-144.
  • 7. Daoud S., Bou-Maroun E., Waschatko G., Cayot P., 2020. Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism. Food Chem, 128273.
  • 8. Kamal-Eldin A., Makinen M., Lampi AM., 2003. The Challenging Contribution of Hydroperoxides to the Lipid Oxidation Mechanism. In: “Lipid Oxidation Pathways”, Ed., Kamal-Eldin, A., 1-36, AOCS Press, New York.
  • 9. Liang JH., 2000. Kinetics of fluorescence formation in whole milk powders during oxidation. Food Chem, 71, 459-463.
  • 10. Olivecrona T., Vilaro S., Olivecron, G., 2003. Lipases in milk. In: “Advanced Dairy Chemistry I. Proteins”, Ed., Fox P.F, McSweeney P.L.H., 473-488, Kluwer, New York, USA.
  • 11. Phillips RW., 1998. Fat-soluble vitamins. In: "Veterinary Pharmacology and Therapeutics Booth”, Ed., N.H., McDonald, L.E., 6th, 928-949, Iowa State University Press, Ames, USA.
  • 12. Unalan IU., Arcan İ., Korel F., Yemenicioğlu A., 2013. Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh kashar cheese. Innov Food Sci Emerg, 20, 208-214.
  • 13. Tarakci Z., Kucukoner E., 2006. Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish kashar cheese during ripening. J Cent Eur Agric, 7, 459-464.
  • 14. Mercier Y., Gatellier P., Viau M., Remignon Renerre M., 1998. Effect of dietary fat and vitamin e on lipid and protein oxidation in turkey meat during storage. Meat Sci, 48, 301-317.
  • 15. Kristensen D., Skibsted LH., 1999. Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese. J Agric Food Chem, 47, 3099-3104.
  • 16. Erel O., 2004. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin Biochem, 37, 277-285.
  • 17. Demirkaya AK., 2013. Evaluation of the lipid oxidation with thiobarbituric acid (TBA) test in butter. Atatürk University J Vet Sci, 8, 237-240.
  • 18. Demirkaya AK., 2014. Lipid oxidation in minced meat and chicken meats consumed in Bilecik, Turkey. A Food J, 12, 26-29.
  • 19. Holm VK., Mortensen G., Risbo J., 2006. Quality changes in semi-hard cheese packaged in a poly (lactic acid) material. Food Chem, 97, 401-410.
  • 20. Thibeault DW., 2000. The precarious antioxidant defences of the preterm infant. Am J Perinatol, 17, 167-181.
  • 21. Kayahan M., 2003. Oil Chemistry. 105-118. METU Press. Ankara, Turkey.
  • 22. Kistrup HV., Mortensen G., Vishart M., Agerlin PM., 2006. Impact of poly-lactic acid packaging material on semi-hard cheese. Int Dairy J, 16, 931-939.
  • 23. Tripaldi C., Rinaldi S., Palocci G., Di Giovanni S., Campagna MC., Di Russo C., Zottola T., 2020. Chemical and microbiological characteristics of homogenised ricotta cheese produced from buffalo whey. Ital J Food Sci, 32.
  • 24. Tarladgis BG., Watts BM., Younathan MT., Dugan LR., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44-48.
  • 25. Rossell JB., 1994. Measurement of rancidity. In: “Rancidity in foods”. Ed., J.C. Allen, R.C. Hamilton, 22-53, Chapman and Hall, New York.
  • 26. Erel O., 2005. A new automated colorimetric method for measuring total oxidant status. Clin Biochem, 38, 1103-1111.
  • 27. Nawar WW., 1996. Lipids. In: “Food Chemistry”. Ed., Fennema, O.R., 225-319, Marcel Dekker Inc, New York, USA.
  • 28. Ayodeji AA., Ahure D., Efiong EE., Acham IO., 2020. Production and quality evaluation of cheese from soy and coconut milk using selected coagulants. Eur J Nutr Food Saf, 17, 1-12.
  • 29. Collins YF., McSweeney PLH., Wilkinson MG.,2003. Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening. J Dairy Res, 70, 105-113.
  • 30. Lin SS., 1991. Fats and Oils Oxidation. In: “Introduction to Fats and Oils Technology”. Ed., Wan, P.J., 211-222, AOCS, Champaign, Illinois.
  • 31. Hedegaard RM., Kristensen D., Nielsen JH., Frost MB., Ostdal H., Hermansen JE., Kröger-Ohlsen M., Skibsted LH., 2006. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. J Dairy Sci, 89, 495-504.
  • 32. Chen MC., Yeh GHC., Chiang BH., 1996. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. J Food Process Preserv, 20, 379-390.
  • 33. TS, 2006. TS 591 White Cheese. The Institute of Turkish Standards, Ankara, Turkey.
  • 34. TS, 2006. TS 3272 Kashar Cheese. The Institute of Turkish Standards, Ankara, Turkey.
  • 35. Walstra P., Jenness R., 1984. Dairy Chemistry and Physics. 58-96. Wiley, New York, USA.
  • 36. Abdel-Ghany IHI., Sakr SS., Sleem MM., Shaaban HA., 2020. The effect of milk fat replacement by some edible oils on chemical composition, antioxidant activity and oxidative stability of spreadable processed cheese analogues. Int Res J Food Nutr, 2, 6-14.
  • 37. Jenq W., Bassette R., Crang RE., 1988. Effects of light and copper ions on volatile aldehydes of milk and milk fractions. J Dairy Sci, 71, 2366-2372.
  • 38. Badings HT., 1984. Flavor and off-Flavors. In: “Dairy Chemistry and Physics”. Ed., Walstra, P., Jenness, R., 336-357, Wiley, New York, USA.
  • 39. Fox PF., Guinee TP., Cogan T., McSweeney PLH., 2000. Fundamentals of Cheese Science. Aspen Publishers, Gaithersburg, MD, USA.
  • 40. Okur ÖD., 2010. Determination of traditional dolaz cheese characteristics and standardization of the production. Süleyman Demirel University, Instıtute of Science, Isparta, Turkey.
  • 41. Shapovalov S., Mikhaylov S., Skryl A., Chereshneva Y., Tsomartova D., Ivanova M., Pavlova, M., 2019. Free radical oxidation and antioxidant status of milk from different cow breeds. Biomed J Sci Tech Res, 23, 17242-17247.
  • 42. Zhang L., Zhang Z., Chen Y., Ma X., Xia M., 2021. Chitosan and procyanidin composite films with high antioxidant activity and pH responsivity for cheese packaging. Food Chem, 338, 128013.
  • 43. Fenaille F., Mottier P., Turesky RJ., Ali S., Guy PA., 2001. Comparison of analytical techniques to quantify malondialdehyde in milk powders. J Chromatogr, 921, 237-245.
  • 44. Frankel EN., Neff WE., 1983. Formation of malondialdehyde from lipid oxidation products. Biochim Biophys Acta, 754, 264-270.
  • 45. Gutierrez AM., 2014. Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage. Iowa State University, Instıtute of Science, Ames, Iowa.

Lipid Peroxidation Risk in White and Kashar Cheese

Yıl 2021, Cilt: 16 Sayı: 1, 73 - 79, 26.04.2021

Öz

Lipid oxidation is responsible for the development of many diseases with the loss of characteristics of foods and therefore by leading the loss of quality and formation of toxic compounds. Dairy products are also very susceptible to oxidative degradation because they contain polyunsaturated fatty acids. In this study, the oxidative deterioration levels of 50 Kashar cheese and 50 White cheese marketed in Bilecik city were evaluated using Thiobarbituric Acid (TBA), Total Antioxidant Status (TAS) and Total Oxidant Status (TOS) tests. While TBA, TAS and TOS values of the kashar cheese samples were found as 0.057-1.552 μgMA/g (0.526±0.299 μgMA/g), 0.020-1.522 μmol Trolox equiv/L (0.853±0.222 μmol Trolox equiv/L) and between 1.322-4.140 μmol H2O2 equiv/L (2.691±0.626 μmol H2O2 equiv/L), respectively, TBA, TAS and TOS values of the white cheese samples were found as 0.047-1.427 μgMA/g (0.475±0.352 μgMA/g), 0.029-0.311 μmol Trolox equiv/L (0.094±0.062 μmol Trolox equiv/L) and between 2.028-3.937 μmol H2O2 equiv/L (3.180±0.503 μmol H2O2 equiv/L), respectively.

Kaynakça

  • 1. Dominguez R., Pateiro M., Gagaoua M., Barba FJ., Zhang W., Lorenzo JM., 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8, 429.
  • 2. Estevez M., Li Z., Soladoye OP., Van-Hecke T., 2017. Health risks of food oxidation. In “Advances in food and nutrition research”, Vol. 82, 45-81, Academic Press, United States.
  • 3. Sousa BC., Pitt AR., Spickett CM., 2017. Chemistry and analysis of HNE and other prominent carbonyl-containing lipid oxidation compounds. Free Radic Biol Med, 111, 294-308.
  • 4. Liao H., Zhu M., Chen Y., 2020. 4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods. Trends Food Sci Technol, 96, 188-198.
  • 5. Amaral AB., Silva MVD., Lannes SCDS., 2018. Lipid oxidation in meat: mechanisms and protective factors–a review. Food Sci and Technol, 38, 1-15.
  • 6. McSweeney PLH., 2004. Biochemistry of cheese ripening. Int J Dairy Technol, 57, 127-144.
  • 7. Daoud S., Bou-Maroun E., Waschatko G., Cayot P., 2020. Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism. Food Chem, 128273.
  • 8. Kamal-Eldin A., Makinen M., Lampi AM., 2003. The Challenging Contribution of Hydroperoxides to the Lipid Oxidation Mechanism. In: “Lipid Oxidation Pathways”, Ed., Kamal-Eldin, A., 1-36, AOCS Press, New York.
  • 9. Liang JH., 2000. Kinetics of fluorescence formation in whole milk powders during oxidation. Food Chem, 71, 459-463.
  • 10. Olivecrona T., Vilaro S., Olivecron, G., 2003. Lipases in milk. In: “Advanced Dairy Chemistry I. Proteins”, Ed., Fox P.F, McSweeney P.L.H., 473-488, Kluwer, New York, USA.
  • 11. Phillips RW., 1998. Fat-soluble vitamins. In: "Veterinary Pharmacology and Therapeutics Booth”, Ed., N.H., McDonald, L.E., 6th, 928-949, Iowa State University Press, Ames, USA.
  • 12. Unalan IU., Arcan İ., Korel F., Yemenicioğlu A., 2013. Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh kashar cheese. Innov Food Sci Emerg, 20, 208-214.
  • 13. Tarakci Z., Kucukoner E., 2006. Changes on physicochemical, lipolysis and proteolysis of vacuum-packed Turkish kashar cheese during ripening. J Cent Eur Agric, 7, 459-464.
  • 14. Mercier Y., Gatellier P., Viau M., Remignon Renerre M., 1998. Effect of dietary fat and vitamin e on lipid and protein oxidation in turkey meat during storage. Meat Sci, 48, 301-317.
  • 15. Kristensen D., Skibsted LH., 1999. Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese. J Agric Food Chem, 47, 3099-3104.
  • 16. Erel O., 2004. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin Biochem, 37, 277-285.
  • 17. Demirkaya AK., 2013. Evaluation of the lipid oxidation with thiobarbituric acid (TBA) test in butter. Atatürk University J Vet Sci, 8, 237-240.
  • 18. Demirkaya AK., 2014. Lipid oxidation in minced meat and chicken meats consumed in Bilecik, Turkey. A Food J, 12, 26-29.
  • 19. Holm VK., Mortensen G., Risbo J., 2006. Quality changes in semi-hard cheese packaged in a poly (lactic acid) material. Food Chem, 97, 401-410.
  • 20. Thibeault DW., 2000. The precarious antioxidant defences of the preterm infant. Am J Perinatol, 17, 167-181.
  • 21. Kayahan M., 2003. Oil Chemistry. 105-118. METU Press. Ankara, Turkey.
  • 22. Kistrup HV., Mortensen G., Vishart M., Agerlin PM., 2006. Impact of poly-lactic acid packaging material on semi-hard cheese. Int Dairy J, 16, 931-939.
  • 23. Tripaldi C., Rinaldi S., Palocci G., Di Giovanni S., Campagna MC., Di Russo C., Zottola T., 2020. Chemical and microbiological characteristics of homogenised ricotta cheese produced from buffalo whey. Ital J Food Sci, 32.
  • 24. Tarladgis BG., Watts BM., Younathan MT., Dugan LR., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44-48.
  • 25. Rossell JB., 1994. Measurement of rancidity. In: “Rancidity in foods”. Ed., J.C. Allen, R.C. Hamilton, 22-53, Chapman and Hall, New York.
  • 26. Erel O., 2005. A new automated colorimetric method for measuring total oxidant status. Clin Biochem, 38, 1103-1111.
  • 27. Nawar WW., 1996. Lipids. In: “Food Chemistry”. Ed., Fennema, O.R., 225-319, Marcel Dekker Inc, New York, USA.
  • 28. Ayodeji AA., Ahure D., Efiong EE., Acham IO., 2020. Production and quality evaluation of cheese from soy and coconut milk using selected coagulants. Eur J Nutr Food Saf, 17, 1-12.
  • 29. Collins YF., McSweeney PLH., Wilkinson MG.,2003. Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening. J Dairy Res, 70, 105-113.
  • 30. Lin SS., 1991. Fats and Oils Oxidation. In: “Introduction to Fats and Oils Technology”. Ed., Wan, P.J., 211-222, AOCS, Champaign, Illinois.
  • 31. Hedegaard RM., Kristensen D., Nielsen JH., Frost MB., Ostdal H., Hermansen JE., Kröger-Ohlsen M., Skibsted LH., 2006. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. J Dairy Sci, 89, 495-504.
  • 32. Chen MC., Yeh GHC., Chiang BH., 1996. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. J Food Process Preserv, 20, 379-390.
  • 33. TS, 2006. TS 591 White Cheese. The Institute of Turkish Standards, Ankara, Turkey.
  • 34. TS, 2006. TS 3272 Kashar Cheese. The Institute of Turkish Standards, Ankara, Turkey.
  • 35. Walstra P., Jenness R., 1984. Dairy Chemistry and Physics. 58-96. Wiley, New York, USA.
  • 36. Abdel-Ghany IHI., Sakr SS., Sleem MM., Shaaban HA., 2020. The effect of milk fat replacement by some edible oils on chemical composition, antioxidant activity and oxidative stability of spreadable processed cheese analogues. Int Res J Food Nutr, 2, 6-14.
  • 37. Jenq W., Bassette R., Crang RE., 1988. Effects of light and copper ions on volatile aldehydes of milk and milk fractions. J Dairy Sci, 71, 2366-2372.
  • 38. Badings HT., 1984. Flavor and off-Flavors. In: “Dairy Chemistry and Physics”. Ed., Walstra, P., Jenness, R., 336-357, Wiley, New York, USA.
  • 39. Fox PF., Guinee TP., Cogan T., McSweeney PLH., 2000. Fundamentals of Cheese Science. Aspen Publishers, Gaithersburg, MD, USA.
  • 40. Okur ÖD., 2010. Determination of traditional dolaz cheese characteristics and standardization of the production. Süleyman Demirel University, Instıtute of Science, Isparta, Turkey.
  • 41. Shapovalov S., Mikhaylov S., Skryl A., Chereshneva Y., Tsomartova D., Ivanova M., Pavlova, M., 2019. Free radical oxidation and antioxidant status of milk from different cow breeds. Biomed J Sci Tech Res, 23, 17242-17247.
  • 42. Zhang L., Zhang Z., Chen Y., Ma X., Xia M., 2021. Chitosan and procyanidin composite films with high antioxidant activity and pH responsivity for cheese packaging. Food Chem, 338, 128013.
  • 43. Fenaille F., Mottier P., Turesky RJ., Ali S., Guy PA., 2001. Comparison of analytical techniques to quantify malondialdehyde in milk powders. J Chromatogr, 921, 237-245.
  • 44. Frankel EN., Neff WE., 1983. Formation of malondialdehyde from lipid oxidation products. Biochim Biophys Acta, 754, 264-270.
  • 45. Gutierrez AM., 2014. Effects of lipid oxidation initiators and antioxidants on the total antioxidant capacity of milk and oxidation products during storage. Iowa State University, Instıtute of Science, Ames, Iowa.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Araştırma Makaleleri
Yazarlar

Alper Kürşat Demirkaya 0000-0002-7994-7832

Nurşah Gülöksüz Şahin

Yayımlanma Tarihi 26 Nisan 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 16 Sayı: 1

Kaynak Göster

APA Demirkaya, A. K., & Gülöksüz Şahin, N. (2021). Lipid Peroxidation Risk in White and Kashar Cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 16(1), 73-79.
AMA Demirkaya AK, Gülöksüz Şahin N. Lipid Peroxidation Risk in White and Kashar Cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. Nisan 2021;16(1):73-79.
Chicago Demirkaya, Alper Kürşat, ve Nurşah Gülöksüz Şahin. “Lipid Peroxidation Risk in White and Kashar Cheese”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16, sy. 1 (Nisan 2021): 73-79.
EndNote Demirkaya AK, Gülöksüz Şahin N (01 Nisan 2021) Lipid Peroxidation Risk in White and Kashar Cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16 1 73–79.
IEEE A. K. Demirkaya ve N. Gülöksüz Şahin, “Lipid Peroxidation Risk in White and Kashar Cheese”, Atatürk Üniversitesi Veteriner Bilimleri Dergisi, c. 16, sy. 1, ss. 73–79, 2021.
ISNAD Demirkaya, Alper Kürşat - Gülöksüz Şahin, Nurşah. “Lipid Peroxidation Risk in White and Kashar Cheese”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16/1 (Nisan 2021), 73-79.
JAMA Demirkaya AK, Gülöksüz Şahin N. Lipid Peroxidation Risk in White and Kashar Cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2021;16:73–79.
MLA Demirkaya, Alper Kürşat ve Nurşah Gülöksüz Şahin. “Lipid Peroxidation Risk in White and Kashar Cheese”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, c. 16, sy. 1, 2021, ss. 73-79.
Vancouver Demirkaya AK, Gülöksüz Şahin N. Lipid Peroxidation Risk in White and Kashar Cheese. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2021;16(1):73-9.