Determination of Vitamin K2 Content of Dairy Products Produced in Hatay Region in Turkey

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dc.authorscopusid56259454200
dc.authorscopusid58859990700
dc.authorscopusid16424555800
dc.contributor.authorSungur, Şana
dc.contributor.authorÇömez, Mustafa
dc.contributor.authorKöroğlu, Muaz
dc.date.accessioned2024-09-19T15:45:29Z
dc.date.available2024-09-19T15:45:29Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn the past, vitamin K was only known as a vitamin that plays a role in the production of coagulation factors and has been a neglected vitamin because its deficiency was rarely encountered. However, recent studies have shown that vitamin K2 plays an important role in building healthy bones, preventing bone resorption, protecting heart health, and even having a protective effect against various cancers such as lung, liver and prostate. More importantly, studies have shown that vitamin K2 is effective even on COVID-19, which causes mass deaths by affecting the whole world. In this study, vitamin K2 content of dairy products such as cheese, milk, yogurt, eggs, kefir, butter and margarine was determined by high performance liquid chromatography (HPLC). The highest total vitamin K2 contents were found in weave (503.40 ng g-1), cara (487.94 ng g-1) and crushing (439.19 ng g-1) cheese. Then, optimum conditions were determined to increase the vitamin K2 content of cheeses. © 2021, Natural and Engineering Science. All rights reserved.en_US
dc.description.sponsorshipMustafa Kemal Üniversitesien_US
dc.identifier.doi10.28978/nesciences.1036844
dc.identifier.endpage165en_US
dc.identifier.issn2458-8989
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85183877996en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage155en_US
dc.identifier.urihttps://doi.org/10.28978/nesciences.1036844
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14716
dc.identifier.volume6en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNatural and Engineering Scienceen_US
dc.relation.ispartofNatural and Engineering Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcheeseen_US
dc.subjectdairy productsen_US
dc.subjectHPLCen_US
dc.subjectmenaquinonesen_US
dc.subjectVitamin K2en_US
dc.titleDetermination of Vitamin K2 Content of Dairy Products Produced in Hatay Region in Turkeyen_US
dc.typeArticleen_US

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