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

Özge Duygu Okur

Makale detayları

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

Yazarlar:

Özge Duygu Okur

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.6 Issue 1, pp.427-438

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001284854

pISSN:

2687-3729

Anahtar kelimeler:

Özet:

 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 individualsindividuals 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 p0.05, while the change in pH values was insignificant p0.05. When the phenolic content and antioxidant activity values of the lactose-free milk samples were examined, the highest value 2546.25 mg GAEL and 7.01 mM, respectively was found in the lactose-free milk with coffee 9B sample with increased protein content p0.05. While the difference between the total phenolic substance and antioxidant activity values in coffee and cocoa samples was insignificant p0.05, the differences from other product groups were significant p0.05. The difference between total phenolic substance and antioxidant activity values among milk varieties was significant p0.05.

 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 individualsindividuals 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 p0.05, while the change in pH values was insignificant p0.05. When the phenolic content and antioxidant activity values of the lactose-free milk samples were examined, the highest value 2546.25 mg GAEL and 7.01 mM, respectively was found in the lactose-free milk with coffee 9B sample with increased protein content p0.05. While the difference between the total phenolic substance and antioxidant activity values in coffee and cocoa samples was insignificant p0.05, the differences from other product groups were significant p0.05. The difference between total phenolic substance and antioxidant activity values among milk varieties was significant p0.05.

 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 individualsindividuals 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 p0.05, while the change in pH values was insignificant p0.05. When the phenolic content and antioxidant activity values of the lactose-free milk samples were examined, the highest value 2546.25 mg GAEL and 7.01 mM, respectively was found in the lactose-free milk with coffee 9B sample with increased protein content p0.05. While the difference between the total phenolic substance and antioxidant activity values in coffee and cocoa samples was insignificant p0.05, the differences from other product groups were significant p0.05. The difference between total phenolic substance and antioxidant activity values among milk varieties was significant p0.05.

 Bu çalışmanın amacı, özel beslenme grupları laktoz intoleransına sahip bireyleraktif 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 p0,05, pH değerlerindeki değişim ise önemsiz bulunmuştur p0,05. Laktozsuz süt örneklerinin fenolik madde ve antioksidan aktivite değerleri incelendiğinde, en yüksek değer sırasıyla 2546,25 mg GAEL ve 7,01 mM protein içeriği artırılmış kahveli laktozsuz süt 9B örneğinde tespit edilmiştir p0,05. Kahveli ve kakaolu örneklerde toplam fenolik madde ve antioksidan aktivite değerlerinin kendi aralarındaki değişim önemsiz iken p0,05, diğer ürün gruplarından farklılıkları önemli bulunmuştur p0,05. Süt çeşitleri arasında toplam fenolik madde ve antioksidan aktivite değerleri arasındaki fark önemli bulunmuştur p0,05.

Makale detayları

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

Yazarlar:

Özge Duygu Okur

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.6 Issue 1, pp.427-438

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001284854

pISSN:

2687-3729

Lactose-free milk

Antioxidant activity

Phenolic substance

Laktozsuz süt

Antioksidan aktivite

Fenolik madde

Sayı

Makale detayları

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

Yazarlar: Özge Duygu Okur

Yayıncı: Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar: Gıda Mühendisliği

Dergi: Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.6 Issue 1, pp.427-438

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001284854

pISSN: 2687-3729

Lactose-free milk

Antioxidant activity

Phenolic substance

Laktozsuz süt

Antioksidan aktivite

Fenolik madde

Sayı

Yazarlar:

Özge Duygu Okur

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.6 Issue 1, pp.427-438

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001284854

pISSN:

2687-3729