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( Jale Çatak ) 한국축산학회(구 한국동물자원과학회) 2019 한국축산학회지 Vol.61 No.3
Vitamin B<sub>3</sub> (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin B<sub>3</sub>, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin B<sub>3</sub>, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin B<sub>3</sub> in foods and the studies determining the profile of vitamin B<sub>3</sub> in foods are limited. The aim of the study was to determine the vitamin B<sub>3</sub> profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.
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Mustafa Yaman,O¨ mer Faruk Mızrak,Jale C¸ atak,Hafsa Sena Sargın 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
Milk contains a certain amount of folate bindingproteins. The binding capacity varies in acidic conditionsand affects the bioavailability of folic acid. Folic acid iscommonly added into baby foods to ensure adequate intakeof infants. The aim of this study was to determine thebioaccessibility of added folic acid in baby foods formulatedwith milk and milk products under different gastricpH values by an in vitro digestive system. The bioaccessibilityof folic acid ranged between 56–71 and 35–49% ininfant formula samples, between 59–78 and 31–67% incereal-based baby foods, and between 42–67 and 38–57%in follow-on baby milk at gastric pH 1.5 and pH 4,respectively. Our results demonstrate that the bioaccesibilityof folic acid that is added to baby food is affected bygastric pH. Therefore, it was observed that the bioaccesibilityof folic acid was lower in the higher gastric pH.
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