Oguz GURSOY, Kubra ERTAN, Ozge GOKCE, Damla BAYANA, Tapani ALATOSSAVA, Yusuf YİLMAZ

Total Antioxidant Capacity and Phenolic Content of Pasteurized and UHT-Treated Cow Milk Samples Marketed in Turkey

Bu çalışmada, Türkiye'deki pastörizasyon veya ultra yüksek sıcaklık (UHT) işlemi uygulanmış süt pazarının önemli bir bölümünü oluşturan farklı ticari markalardan UHT (17 tam yağlı, 17 yarım yağlı ve 5 yağsız olmak üzere toplam 39 numune) ve pastörize süt (5 tam yağlı) örnekleri ulusal market zincirlerinden toplanmıştır. Süt örneklerinin toplam antioksidan kapasiteleri ve fenolik içerikleri, sırasıyla 2,2'-azino-bis 3-etilbenzotiazol-6-sülfonik asit (ABTS) ve FolinCiocalteu (FC) yöntemleriyle belirlenmiştir. Süt örneklerinin toplam fenolik içeriği 505.46±16.66 ile 982.14±168.42 mg gallik asit eşdeğeri (GAE)/L arasında değişmiştir. ABTS yöntemiyle elde edilen verilerin istatistiksel analizi sonucunda örneklerin toplam antioksidan kapasitelerinin azalan sırayla pastörize (280.25±7.71 ?M Trolox®eşdeğeri, TE)> tam yağlı (240.30±15.71 ?M TE)> yağsız (216.78±4.90 ?M TE)> yarım yağlı (209.81±7.03 µM TE) süt örnekleri şeklinde olduğu belirlenmiştir. Genel olarak, süt yağı içeriğinin artışı Folin-Ciocalteu yöntemi ile belirlenen toplam antioksidan kapasite değerinin de artmasıyla sonuçlanmıştır. Her iki yöntemle belirlenen sütlerin antioksidan kapasite değerleri pastörize sütlerde UHT ile işlenmiş sütlere göre daha yüksek bulunmuştur

Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

In this study, UHT-treated (a total of 39 samples with 17 full-fat, 17 semi-fat and 5 skim milk) and pasteurized (5 fullfat) milk samples from different trademarks were obtained from national market chains, which constitute the majority of the Turkey’s pasteurized and UHT milk market. Total antioxidant capacities and phenolic contents of milk samples were determined by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and Folin-Ciocalteu (FC) methods, respectively. Mean total phenolic contents of milk samples ranged from 505.46±16.66 to 982.14±168.42 mg gallic acid equivalents (GAE)/L. Statistical results of the ABTS assay indicated that total antioxidant capacities in decreasing order were pasteurized [280.25±7.71 µM Trolox® Equivalent (TE)] > full-fat (240.30±15.71 µM TE) > skim (216.78±4.90 µM TE) > semi-fat (209.81±7.03 µM TE) milk samples. In general, total antioxidant capacity of milk samples determined by the Folin-Ciocalteu method increased with an increase in milk fat content. Antioxidant capacity of pasteurized milks determined by both methods was higher than UHT processed milks

PDF

___

[1] Pravst, I., Zmitek, K., Zmitek, J., 2010. Coenzyme Q10 contents in foods and fortification strategies. Critical Reviews in Food Science and Nutrition 50: 269-80.
[2] Zulueta, A., Maurizi, A., Frigola, A., Esteve, M.J., Coli, R., Burini, G., 2009. Antioxidant capacity of cow milk, whey and deproteinized milk. International Dairy Journal 19: 380-385.
[3] Devasagayam, T.P.A., Tilak, J.C., Boloor, K.K., Sane, K.S., Ghaskadbi, S.S., Lele, R.D., 2004. Free radicals and antioxidants in human health: current status and future prospects. Journal of the Association of Physicians of India 52: 794-804.
[4] Cervato, G., Cazzola, R., Cestaro, B., 1999. Studies on the antioxidant activity of caseins. International Journal of Food Science and Nutrition 50: 291-296.
[5] Lindmark-Mansson, H., Akesson, B., 2000. Antioxidative factors in milk. British Journal of Nutrition 84(1): 103-110.
[6] Vázquez, C.V., Rojas, M.G.V., Ramirez, C.A., Chavez-Servin, J.L., Garcia-Gasca, T., Martinez, R.A.F., Garcia, O.P., Rosado, J.L., Lopez-Sabater, C.M., Castellote, A.I., Montemayor, H.M.A., Carbot, K.T., 2015. Total phenolic compounds in milk from different species: design of an extraction technique for quantification using the Folin-Ciocalteu method. Food Chemistry 176: 480-486.
[7] Lopez, V., Lindsay, R.C., 1993. Metabolic conjugates as precursors for characterizing flavor compounds in ruminant milks. Journal of Agricultural and Food Chemistry 41: 446-454.
[8] Topdaş, E.F., Çakmakçı, S., Çakıroğlu, K., 2017. The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste. Kafkas Universitesi Veteriner Fakultesi Dergisi 23(5): 691-697.
[9] O’Connell, J.E., Fox, P.F., 2001. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal 11: 103-120.
[10] Gjorgievski, N., Tomovska, J., Dimitrovska, G., Makarijoski, B., Shariati, M.A., 2014. Determination of the antioxidant activity in yogurt. Journal of Hygienic Engineering and Design 8: 88-92.
[11] Sönmez, C., Ertaş, G., Duygu-Okur, Ö., GüzelSeydim, Z., 2010. UHT sütlerin bazı kalite kriterlerinin ve antioksidan aktivitelerinin belirlenmesi. Akademik Gıda 8(1): 13-16.
[12] Unal, G., 2012. Antioxidant activity of commercial dairy products. Agro Food Industry Hi-Tech 23: 39- 42.
[13] ISO, 2013. International Standard Organization: Standard ISO 9622:2013 (IDF 141:2013), ISO Central Secretariat, Geneva Switzerland.
[14] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26: 1231-1237.
[15] Singleton, V.L., Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
[16] Turkish Food Codex, 2000. Notification on Raw and Heat Treated Milks, Notification No: 2000/6, Official Bulletin, Issue: 23964.
[17] Chen, J., Lindmark-Mansson, H., Gorton, L., Akesson, B., 2003. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. International Dairy Journal 13: 927-935.
[18] Calligaris, S., Manzocco, L., Anese, M., Nicoli, M.C., 2003. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal 14: 421-427.
[19] Sreeramulu, D., Raghunath, M., 2011. Antioxidant and phenolic content of nuts, oil seeds, milk and milk products commonly consumed in India. Food and Nutrition Science 2: 422-427.
[20] Kuhnen, S., Moacyr, J.R., Mayer, J.K., Navarro, B.B., Trevisan, R., Honorato, L.A., Maraschin, M., Filho, L.C.P.M., 2014. Phenolic content and ferric reducing-antioxidant power of cow’s milk produced in different pasture-based production systems in southern Brazil. Journal of Science of Food and Agriculture 94: 3110-3117.
[21] Simos, Y., Metsios, A., Verginadis, I., D’Alessandro, A.G., Loiudice, P., Jirillo, E., Charalampidis, P., Kouimanis, V., Boulaka, A., Martemucci, G., Karkabounas, S., 2011. Antioxidant and anti-platelet properties of milk from goat, donkey and cow: An in vitro, ex vivo and in vivo study. International Dairy Journal 21: 901-906.
[22] Shahidi, F., Zhong, Y., 2015. Measurement of antioxidant activity. Journal of Functional Foods 18: 757-781.
[23] Sharma, P., Singh, R.P., 2013. Evaluation of antioxidant activity in foods with special reference to TEAC method. American Journal of Food Technology 8(2): 83-101.