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

Natural and Engineering Sciences

article

Sana Sungur¹  Mustafa Çömez¹  Muaz Köroğlu² 

[1] Mustafa Kemal University, Science and Letters Faculty, Department of Chemistry;Mustafa Kemal University, Altınözü Vocational School of Agricultural Sciences, Department of Food Processing

关键词: Vitamin K2;    menaquinones;    dairy products;    cheese;    HPLC;   

DOI  :  10.28978/nesciences.1036844

学科分类：数学（综合）

来源: Natural and Engineering Sciences

【 摘 要 】

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.

【 授权许可】

CC BY