Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Öz

Malondialdehyde (MDA) is one of the most commonly used components as an oxidative stress marker and the most common as a secondary oxidation product. It is formed as a result of the decomposition of lipid hydroperoxides produced especially during the peroxidation of long chain polyunsaturated fatty acids. The amount and bioaccessibility of this component, which has mutagenic and genotoxic properties, may vary depending on the content of the foods and the processes applied. This study aims to determine the initial MDA amount of baby biscuits, which is one of the industrially processed foods. In addition, it also aims to evaluate the bioaccessibility of these products by determining the effect of milk and without milk consumption on the amount of MDA in in vitro gastrointestinal digestion conditions. In our study, 6 types of baby biscuits and 1 UHT cow's milk collected from different markets in Istanbul were used. Initial MDA contents of biscuits and cow's milk, and MDA contents after in vitro digestion were determined by HPLC device. The amount of MDA in the analyzed baby biscuits was found to be between 147.5-334.5 µg/20 g, and 3.5 µg/30 ml in cow's milk. The amount of MDA in the in vitro digestion medium where the pH of the medium is different (pH 1.5 and 4) was examined. It was determined that MDA decreased in all products (with milk and without milk) except cow's milk (p <0.05), and the amount was generally lower in baby biscuits with added milk compared to those without milk (p <0.05) (Except for baby biscuits number 1 at pH 1.5 and number 3 at pH 4). When examining the MDA bioaccessibility of the products with and without milk for both pH environments, it was observed that the values in baby biscuits with added milk in pH 4 environment were the lowest (7.5-18.5%). These findings show that cow's milk can be preferred for baby biscuit consumption due to its potential to reduce lipid oxidation in the gastrointestinal tract.