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

Authors : Şana SUNGUR, Mustafa ÇÖMEZ0000000205506276, Muaz KÖROĞLU

Pages : 155-165

Doi:10.28978/nesciences.1036844

View : 19 | Download : 8

Publication Date : 2021-12-15

Article Type : Research Paper

Abstract :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 insert ignore into journalissuearticles values(HPLC);. The highest total vitamin K2 contents were found in weave insert ignore into journalissuearticles values(503.40 ng g-1);, cara insert ignore into journalissuearticles values(487.94 ng g-1); and crushing insert ignore into journalissuearticles values(439.19 ng g-1); cheese. Then, optimum conditions were determined to increase the vitamin K2 content of cheeses.
Keywords : Vitamin K2, menaquinones, dairy products, cheese, HPLC