Riboflavin cooking losses and bioaccessibility in red meats
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Bioaccessibility, Cooking Loss, HPLC, Red Meats, Riboflavin
Kaynak
Journal of Culinary Science and Technology
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
Sayı
Künye
Demir, K., Ertekin Tezcan, E., Kesik, S., Uğur, H., Yaman, M., & Çatak, J. (2023). Riboflavin cooking losses and bioaccessibility in red meats. Journal of Culinary Science and Technology, pp. 1-15. https://doi.org/10.1080/15428052.2023.2272636
