Determination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion system

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dc.authorid0000-0001-5396-4477en_US
dc.authorscopusid58026646200en_US
dc.contributor.authorDemir, Kübra
dc.contributor.authorErtekin Tezcan, Elanur
dc.contributor.authorUğur, Halime
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇatak, Jale
dc.date.accessioned2023-08-01T13:25:37Z
dc.date.available2023-08-01T13:25:37Z
dc.date.issued2023en_US
dc.departmentEnstitüler, Lisansüstü Eğitim Enstitüsü, Beslenme ve Diyetetik Programıen_US
dc.description.abstractMeats 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.en_US
dc.description.sponsorshipİstanbul Sabahattin Zaim Universityen_US
dc.identifier.citationDemir, K., Ertekin Tezcan, E., Uğur, H., Yaman, M., & Çatak, J. (2023). Determination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion system. Latin American Applied Research, 53(3), pp. 271-278. https://doi.org/10.52292/j.laar.2023.1076en_US
dc.identifier.doi10.52292/j.laar.2023.1076en_US
dc.identifier.endpage278en_US
dc.identifier.issn0327-0793en_US
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85165016737en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage271en_US
dc.identifier.urihttps://doi.org/10.52292/j.laar.2023.1076
dc.identifier.urihttps://hdl.handle.net/20.500.13055/517
dc.identifier.volume53en_US
dc.identifier.wosWOS:001158088200012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expandeden_US
dc.institutionauthorDemir, Kübra
dc.language.isoenen_US
dc.publisherPlanta Piloto de Ingenieria Quimicaen_US
dc.relation.ispartofLatin American Applied Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMeatsen_US
dc.subjectThiamineen_US
dc.subjectCooking Lossen_US
dc.subjectIn Vitro Gastrointestinal Digestionen_US
dc.subjectHPLCen_US
dc.titleDetermination of content, cooking loss, and bioaccessibility of thiamine in red meats using in vitro simulated human gastrointestinal digestion systemen_US
dc.typeArticleen_US
dspace.entity.typePublication

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