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    Determination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion system
    (Planta Piloto de Ingenieria Quimica, 2023) Demir, Kübra; Ertekin Tezcan, Elanur; Uğur, Halime; Yaman, Mustafa; Çatak, Jale
    Meats are considered a valuable part of the human diet and a best source of B-group vita-mins. Thus, investigations that measure the losses by cooking and bioaccessibilities of micronutrients are crucial to knowing the vitamin amounts in meats. The aim of this research was to investigate the content and loss of thiamine in meats by four different cooking practices, boiling, roasting, grilling, and frying, and to determine the bioaccessibility of thiamine in cooked meats by a simulated in vitro human gastrointestinal digestion system. High-performance liquid chroma-tography was used to detect the contents of thiamine in each raw and cooked meat. In raw meats, the meas-ured thiamine amounts varied from 58.67 to 159 μg/100 g. After cooking, the amounts of thiamine ranged between 21 – 93 μg/100 g. While the lowest thi-amine loss was determined in the boiled mutton thigh (8%), the highest loss was found in roasted veal thigh and mutton sleeve with 64%. The bioaccessibilities of thiamine in meats after digestion ranged from 12 to 83 μg/100 g. The highest thiamine bioaccessibility was in the grilled veal chop with 91%, while the lowest bi-oaccessibility was found in the roasted mutton sleeve with 12%. The bioaccessibility of vitamins may be re-markably influenced by factors such as stability, pH of the gastrointestinal tract, and temperature. Deter-mining the bioaccessibility of thiamine in meats after cooking and digestion is important for the correct evaluation of the daily intake values of these vitamins.
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    Riboflavin cooking losses and bioaccessibility in red meats
    (Taylor & Francis, 2023) Demir, Kübra; Ertekin Tezcan, Elanur; Kesik, Sultan; Uğur, Halime; Yaman, Mustafa; Çatak, Jale
    This study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.