Hatay bölgesinde üretilen süt ürünlerinin K2 vitamini içeriklerinin saptanması
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
K vitamini, eskiden sadece pıhtılaşma faktörlerinin üretiminde rol oynayan bir vitamin olarak bilindiği ve eksikliğine de nadiren rastlanıldığı için ihmal edilen bir vitamin olmuştur. Bununla birlikte, son araştırmalar, özellikle K2 vitamininin sağlıklı kemik oluşumunda, kemik erimesini önlemede, kalp sağlığını korumada ve hatta akciğer, karaciğer ve prostat gibi çeşitli kanserlere karşı koruyucu etki göstermede önemli bir rol oynadığını ortaya koymuştur.Daha da önemlisi, araştırmalar K2 vitamininin tüm dünyayı etkileyerek toplu ölümlere neden olan COVID-19 üzerinde bile etkili olduğunu göstermiştir. Bu çalışmada peynir, süt, yoğurt, yumurta, kefir, tereyağı ve margarin gibi çeşitli süt ürünlerinin K2 vitamini içeriği yüksek performanslı sıvı kromatografisi (HPLC) ile belirlenmiştir. En yüksek toplam K2 vitamini içerikleri sıkma (503.40ng g-1), testi (487.94 ng g-1) ve ezme (439.19 ng g-1) peynirlerinde tespit edilmiştir.Ayrıca peynirlerin K2 vitamini içeriğini artırmak için optimum koşullar belirlenmiştir. 2021, 48 sayfa
In 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. 2021,48pages
In 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. 2021,48pages
Açıklama
Anahtar Kelimeler
Kimya, Chemistry, K2 vitamini,menakinon, süt ürünleri, peynir, HPLC, Vitamin K2, menaquinones,dairyproducts, cheeses, HPLC
