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

Abstract

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

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

“…This is mainly due to the recipe in which cocoa mass constitutes less than 2/3 of the raw material composition of the finished chocolate milk mass. Additionally, not only the cocoa liquor (although certainly in the majority) brings an additional antioxidant character to the chocolate milk masses, because, as indicated by the studies of Ertan, et al [47], whole milk powder may contain from about 50 to even 100 mg of polyphenols converted into gallic acid in 100 g of product. Summarizing these values in the finished product, which is a milk mass, it is possible to explain a polyphenol content of 1000-1500 mg in chocolates based on roasted cocoa liquor bean and correspondingly more in chocolates prepared from unroasted cocoa liquor bean.…”

The impact of quinoa flour on some properties of ayran

“…The total phenolic content was evaluated by Ertan et al (2017) with modified procedure. Sodium carbonate (75 g/L) and Folin-Ciocalteu phenolic reagent (1:10, Folin-Ciocalteu phenolic reagent: water) were used during this analysis.…”

Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalisL.) and its preparations

“…Ultra-high temperature (UHT) treatment and lowering the fat content can reduce the total phenol content in milk and milk products. 39 Previous research determined that the total phenol content can increase up to three times during milk fermentation using kombucha inoculum. 32 Therefore, the antimicrobial activity of the cheeses obtained using kombucha could be a result of polyphenols originating from the source materials, or could be the result of the metabolic activity during the fermentation process and storage period.…”