Ceren SÖNMEZ, Güldem ERTAŞ, Özge Duygu OKUR, Zeynep GÜZEL SEYDİM

UHT Sütlerin Bazı Kalite Kriterlerinin ve Antioksidan Aktivitelerinin Belirlenmesi

Bu çalışmada sade ve aromalı süt örneklerinin antioksidan aktiviteleri ile bazı kimyasal özelliklerinin belirlenmesi amaçlanmıştır. Sade, çilek aromalı ve çikolatalı süt olmak üzere 6 farklı firmadan alınan karton kutu ambalajlı UHT sütler kullanılmıştır. Örneklerde titrasyon asitliği, pH, yağ, toplam kuru madde ve kül analizleri yapılmış olup, toplam fenolik madde içeriği ve toplam antioksidan aktiviteleri TEAC Troloks Eşdeğer Antioksidan Aktivitesi, ABTS ve ORAC Oksijen Radikal Absorbans Kapasitesi yöntemleriyle belirlenmiştir. Elde edilen sonuçlara göre çilek aromalı, çikolatalı ve sade sütlerde toplam fenolik madde içeriği sırasıyla 1152.93 ± 57.82, 1587.52 ± 229.84 ve 1030.10 ± 19.31 mg gallik asit eşdeğeri GAE /L, TEAC değerleri sırasıyla 5.38 ± 0.28, 6.25 ± 0.53 ve 4.31 ± 0.51 mM Troloks eşdeğeri, ORAC değerleri ise sırasıyla 3.38 ± 0.36, 4.31 ± 0.57 ve 2.98 ± 0.15 µmol Troloks eşdeğeri/mL olarak bulunmuştur. Antioksidan aktiviteleri, toplam fenolik madde içeriği ve ORAC bakımından ürünler arasında en düşük değerler sade süt örneklerinde tespit edilmiştir. Çikolatalı sütlerde toplam antioksidan aktivite değerleri en yüksek belirlenmiştir p

Anahtar Kelimeler:

Süt, Toplam antioksidan aktivite, ORAC, TEAC, ABTS, Toplam fenol içeriği

Determination of Some Quality Characteristics and Antioxidant Activities of UHT Milks

Total antioxidant activity and some quality properties were determined in UHT plain milk and chocolate- and strawberry-flavoured milk samples of six different brands. Total titratable acidity, pH, fat, total solids, total ash analysis, total phenolic content and total antioxidant activity using TEAC Trolox Equivalent Antioxidant Capacity, ABTS and ORAC Oxygen Radical Absorbance Capacity assays were determined in milk samples. Results indicated that total phenolic content, TEAC and ORAC values of strawberry-flavoured, chocolate-flavoured and plain milk samples ranged between 1152.93 ± 57.82, 1587.52 ± 229.84 and 1030.10 ± 19.31 mg gallic acid equivalents GAE /L, 5.38 ± 0.28, 6.25 ± 0.53 and 4.31 ± 0.51 mM Trolox equivalent, and 3.38 ± 0.36, 4.31 ± 0.57 and 2.98 ± 0.15 µmol Trolox equivalents/mL, respectively. The lowest total phenolic content, TEAC and ORAC values were determined in plain milk samples. The highest total antioxidant activity was determined in chocolate-flavoured milk samples p

Keywords:

Milk, Total antioxidant activity, ORAC, TEAC, ABTS, Total phenolic content,

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