The best journey in Turkish cuisine Some Meat-based ethnic foods types and investigation of some wat

Abstract

Keywords: Meat-Based Ethnic Foods; Water-Soluble Vitamins Compositions; HPLC; Turkish Cuisine

Introduction

Historical ethnic cuisines have special place such unique sensory features, cultural heritage, health benefits, and religious values among the communities. Geographical characteristics of Turkey has delicious cuisine history due to

its rich valuable cultural. Differences can be seen between regions in terms of cultural products; and sometimes could be seen different products in different districts of the same province [1-2]. Some meat based ethnic foods (MBEF) such as bounty soup, Albanian liver, Erzurum cağ kebab, and keskek. One of the high-nutrient and dense foods

*Corresponding author. *E-mail address: yusufoglubusra@gmail.com This paper was recommended for publication in revised form by Regional Editor Azmi Seyhun Kıpçak Published by Yıldız Technical University Press, İstanbul, Turkey Copyright 2021, Yıldız Technical University. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

for healing acceleration and callus formation is bounty soup and Albanian liver was obtained to roll in veal liver in mixture of flour, spices and frying process with oil and third Erzurum cag kebab familiar east of Turkey located at Erzurum and last one is keskek as one of the conventional dishes in Turkey, is a good example for the formation of the cultural component. It is commonly seen in various parts of Turkey in ceremonies such as wedding, circumcision feasts and funerals [2-4]. As of half of the twentieth century, most of the essential nutritional molecules were discovered and they characterized such vitamins, minerals, fatty acids, and some amino acids [5]. Many vitamins are unstable under particular processing and storage conditions. Furthermore, some vitamins function as co-enzymes, which are necessary for the enzyme to function as a biocatalyst. These co-enzymes are phosphorylated versions of vitamins that help in the metabolism of food’s nutritional value. Vitamins play critical roles in human metabolism, as we’ve already established. Vitamins, which are split into two groups: water-soluble and fat-soluble vitamins, are an important component in human digestion systems [7]. One of the water-soluble vitamin B such as B12 and B6 are thought to be important micronutrients for bone health, as B vitamins are particularly effective on homocysteine levels. Especially, B12 and B6 are thought to be important micronutrients for bone health, as B vitamins are particularly effective on homocysteine levels. However, high concentrations of homocysteine increase the risk of fracture by decreasing bone mineral density and microarchitectural deterioration of bone tissue [8]. Some of vitamin B group act as coenzymes in the metabolism of nutrients to produce energy [9]. Riboflavin, also known as vitamin B2 plays a crucial role for metabolism and a wide variety of cellular processes. When we comes to thiamine namely B1, it use for strengthening of

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food products [10]. Vitamin B₃, is plays an essential role for processing fat in the metabolism, lowering cholesterol levels and regulating blood glucose levels. Furthermore, this valuable compound is important in terms of DNA repair, Ca metabolism, intracellular respiration, and biosynthesis of steroid and carboxylic acids (fatty acid) [11]. The ring system of vitamin B12 is complicated, with cobalt as the core atom. Only microbes create this vitamin, which accumulates in the liver. Vitamin B6 and folic acid, as well as vitamin B12, are implicated in the lowering of homocysteine, a risk factor for arteriosclerosis. Cobalamins are found in the free form as well as bound to other molecules like proteins, according to studies [12].

Materials And Methods

Materials In this study, we used as a sample four different meat based ethnic foods (MBEF) such as bounty soup, Albanian liver, Erzurum cağ kebab, keşkek. All ingredients were bought from local stores in Istanbul, Turkey. The portion quantity for each sample was determined by weighing separately; for bounty soup, Albanian liver, Erzurum cag kebab, keşkek it is 311g, 182g, 100g, 155g respectively (Figure 1). Overall chemical solutions were prepared using distilled water via water purification system (Direct-Q 3 UV ultrapure). During experiment we used HPLC Shimadzu brand Nexera-i LC – 2040C 3D type (Shimadzu Corp., Japan), shaking water bath (Memmert GmbH + Co.KG, Germany), refrigerator (Uğur Soğutma Makinaları, Turkey), grinder (Sinbo), precision scales, automatic pipettes, ultrasonic water bath, 0.45 µm filter. The HPLC analysis was performed using an analytical-scale C18 RP-column Fluorescence

Figure 1. Dishes of MBEF such as bounty soup, Albanian liver, Erzurum cağ kebabı, Keskek.

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detector, Shimadzu RF-20A (Shimadzu Corporation, Kyoto, Japan). Sample preparation In this study, MBEF samples were homogenized with grinder. Samples are Kelle-Paça, Arnavut Ciğeri, Erzurum Cağ Kebabı, Keşkek respectively. Standard preparation For each sample, standard stock solution of thiamin, riboflavin, nicotinic acid, and nicotinamide, pyridoxine hydrochloride, pyridoxamine, and pyridoxal hydrochloride in order to solve 0.1 N HCI solution were prepared, respectively. By doing dilution process was prepared working standard 1, 2, 3, 4 µg/mL. For analysis of vitamin B1, B2, B3, B6, and B12 modified some methods [12-17]. Homogenization of Samples Meat contained samples were homogenized, 5g sample was put into a flask. Next, 60 ml of the 0.1 N HCl solution was added before the mixture was transferred to an autoclave, where it was kept at 121°C for 30 minutes. The samples were cooled and then adjusted to pH 4.5 using a sodium acetate (2.5 mM) solution. 100mg taka diastase, 5mg acid phosphatase and 1mg distilled water were added to the sample before it was incubated for 3 h at 45°C in a shaking water-bath. The samples were cooled until they reached 25°C and a volume of 100 ml was complete 0.1 N HCI solutions. After that, samples were filtered, first with folding filter paper and then with a 0.45 µm filter, before being transferred into the HPLC. Investigation of vitamin B₁ (thiamin) In this study, determination of vitamin B1 used Tang`s modified method [16]. All results are given HPLC. Mobile phase was prepared distilled water and acetonitrile 85:15. When column temperature of 25°C, separation was performed at 1 mL/min. Aliquots 20 µL were used for HPLC

and excitation wavelength and emission wavelength were set to 445 nm and 525 nm, respectively. Separation carried out 20 min. Investigation of vitamin B₂ (riboflavin) In this step of the study, we used vitamin B₁ method, in addition separation was seen 40 min. Investigation of vitamin B₆ All steps such as standard preparation, homogenization of samples, and determination of vitamin B₆ by means of HPLC procedure similar determination of vitamin B₆ except for type incubated 3 hours at 45°C in a water-bath [17]. Investigation of vitamin B12 In this study, determination of vitamin B12 used Guggisberg`s modified method [12]. All results are given HPLC by using immune affinity colon. Mobile phase was prepared distilled water and acetonitrile 87:12. Separation was performed same conditions such investigation of vitamin B1. Aliquots 100 µL were used for HPLC emission wavelength were set to 361 nm.

Results And Discussion

The HPLC chromatogram of B12 is seen in Figure 2. As seen in the chromatogram, Albanian liver was well-separated using the HPLC method. According to the chromatogram, first PL, then PN and finally PM peak are observed. The small peaks in the figure belong to the impurities, but in our example the discrimination is high. These peaks should be below the values specified for human health. As seen in the Table 1, the highest amount of vitamin B1 was found in Albanian liver by 273.1±12.4 μg/100g, and the lowest amount was found in bounty soup by 19.9±0.9 μg/100g [12].

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The different letters in the same columns indicate statistical differences between samples (ANOVA p < 0.05, Tukey’s test).

liver 10313.5±466.6 µg in 100 g. The lowest amount was measured in the keskek sample (35.9±1.6 µg/100 g). The different letters in the same columns indicate statistical differences between samples (ANOVA p<0.05, Tukey’s test). In our study, we were given values of PL, PN, and PM Table 4 as a µg in 100 g samples. As seen in the Table 4. Total vitamin B6 concentrations in samples ranged from 1.217 to 566.2 μg/100 g. In this study, it was given values of B12 vitamin in Table 5 as µg in 100g samples. As seen in the Table 5., amount of measured total vitamin B12 98.0±4.4 µg in 100 g of food.

In this study, a value of riboflavin as a µg was given Table

2. As seen in the Table 2, the highest amount of vitamin B2

was found in Albanian liver by 1640.5±74.2 μg/100g, and the lowest amount was found in Erzurum cag kebabı by 140.5±6.4 μg/100g. Values of nicotinic acid and nicotin amid were given Table 3. as a µg in 100 g. As seen in the Table 3. Nicotinic acid was found substantially amount in Albanian liver 3207.3±145.1 µg in 100 g. The lowest amount was measured in the bounty soup sample 136.5±6.2 µg/100 g. However, nicotinamide was found substantially amount in Albanian

Table 2. B₂ vitamin ingredients of MBEF as presented Samples

The different letters in the same columns indicate statistical differences between samples (ANOVA p < 0.05, Tukey’s test).

Table 3. B₃ vitamers ingredients of MBEF as presented (µg/100g) Samples

Table 4. B₆ vitamers ingredients of MBEF as presented (µg/100g) Samples

(PL: Pyridoxal, PN: Pyridoxine, PM:Pyridoxamine) The different letters in the same columns indicate statistical differences between samples (ANOVA p < 0.05, Tukey’s test)

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Table 5. B12 vitamin in Albanian Liver as a presented Samples

The different letters in the same columns indicate statistical differences between samples (ANOVA p < 0.05, Tukey’s test).

In a study, scientists studied in order to investigate effect of vitamin B12 level at Parkinson’s disease (PD) in serum diagnosis predicts time to develop dementia. A higher level of serum vitamin B12 at the time of PD diagnosis was linked to a lower risk of dementia in the future, according to this study. The role of vitamin B12 in the development of dementia among PD patients need advanced novel biotechnological based studies [18]. In another literature study, it aimed to determine correlation between dietary intakes of vitamin B2, B6 and B12 menstrual function among premenopausal women. Results have shown to higher intakes of riboflavin were associated with a small decrease in serum estradiol among healthy, regularly menstruating women [19]. Studied one od the about cereal foods have shown vitamin B1 and B2 as a simultaneous in complex, by means of reverse phase isocratic HPLC-UV. According to study, cereal foods contain 0.63 mg vitamin B1 and 0.22 mg vitamin B2 in 100 g [20]. Dietary recommendations in developed countries recommend intakes of meat ranging from 65 to 250 g/d for adults. As of 2010 according to U.S. Dietary Guidelines recommend consumption of 150 g/d, depending on age and gender of protein foods such as meat, poultry, seafood, eggs, beans, peas, soy, nuts, and seeds. [21]. Yusufoglu et al., 2019 have studied some traditional foods to determine their levels of vitamin B. According to the findings, mercimek köftesi has the greatest B1 and B2 levels, which are respectively 299.20 µg/portion and 364.32 µg/portion. The greatest vitamin B3-containing food is zeytinyağlı yaprak sarma, which has 1030.4 µg/portion, while the highest vitamin B6-containing meal is Kayseri mantı, which contains 623.0 µg/portion [22]. According to Turkish Food Composition Database, tablet of meat broth consists of 1.030 thiamin, 0.126 riboflavin, 2.479 niacin, 0.047 mg B6. While chicken broth consists of 0.584 thiamin, 0.071 riboflavin, 0.780 total niacin, 0.035 mg totals B6 in 100 g of foods. Also, according to TURCOMP database, heat-treated sucuk consist of B12 0.72 µg, kavurma, meat, Erzurum 1.76 µg, Chicken, breast, without skin 0.84 µg edible 100 g of food [23]. According to literature, B vitamins (especially folate, B12 and B6) are thought to be important micronutrients for bone health, as B vitamins are particularly effective on homocysteine levels. High concentrations of homocysteine increase the risk of fracture by decreasing bone mineral density and micro architectural deterioration of bone tissue [8]. Some studies show that high homocysteine and low levels of B12 and folic acid have been linked to increase risk

of fractures. Vitamin B12 and folic acid intake play a major role in homocysteine metabolism. Therefore, it is thought that the intake of group B vitamins may decrease the risk of fracture in elderly individuals by providing a decrease in homocysteine concentration [24]. In a study of celiac patients, the effect of folic acid, vitamin B12, B6 and B2 and associated homocysteine levels on bone mineral density was investigated. Since, this patient group is considered as a risky group in terms of bone health and osteoporosis [25]. In this study the B₁, B₂, B₃, B6, and B12 content was determined high in Albanian liver 498.68 µg /portion, 2.9857 µg/portion, 24.607 µg/portion, 2.2149 µg/ portion, 178.36 µg/portion respectively, a significant amount B₆ ingredient in Erzurum cag kebab 1.5320 µg/portion. It can also be found in meat, fish, egg and milk at very low concentrations (ng/g), but not in vegetable products. The daily demand for vitamin B12 is about 1 μg, but a 3 μg supply is recommended due to its low absorption-rate in the small intestine. Meat, meat products, fish and cheese are good sources of vitamin B12. [12]. The aim of this research present understanding of the chemical compositions and physical factors that effect of vitamin to human diet in MBEF products. [5]. Vitamins are reported to reduce free radicals and control some degenerative disease. Additionally, vitamins B compositions important in cell metabolism. B group vitamins describe as thiamine, riboflavin, pyridoxine, niacin, pantothenic acid, biotin, cyanocobalamin and folic acid. The deficiency syndromes of some B vitamins are beri-beri (cardiac and dry), peripheral neuropathies, pellagra, and oral and genital lesions (related to riboflavin deficiency)—which were once vital public health problems in partly of the world. All vitamins in the B group function primarily as coenzymes in the production of energy from food metabolism [9]. The most frequent method for determining B-group vitamins is reversed-phase high-performance liquid chromatography, which is the most appropriate procedure. Among the two detectors used in this study, fluorescence detector detection is selective, highly sensitive for the determination of vitamins fluorescent B2, furthermore B6 fluorescence detector not expensive in the HPLC procedure [26]. Also, by means of fluorescence detector detection a study was conducted by researchers. They studied about some sugar containing traditional foods. Results of this study, the amount of compositions of vitamins B of traditional dessert types were found as the highest vitamin B1 1917.4 µg/portion ashure, vitamin B2 224.20 µg/portion pumpkin dessert, vitamin B3 3.4202 µg/portion walnut rose and finally vitamin B6 573.30 µg/ portion in kadayif stuffed [27].

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Ethics

In conclusion, because of the structures of vitamins, some variables were tracked depend on time and temperature of processing or storage, environmental diversities such as the pH and the concentration of oxygen, metal ions, and various reducing or oxidizing agents, the chemical nature of other food components, the mechanism of chemical loss of vitamin activity in the food and the water activity of the food system. According to results, the animal-based foods contained high amounts of vitamin B6 and B12. While the other meat based foods contained high amounts of vitamin B1, B2 and B3. Because, this samples contains wheat flour and frying process. This study will be an essential source for various diets. Since vitamins are used as coenzymes in metabolic pathways, detailed and different studies are needed. In addition, B group vitamins show anti-inflammatory effects in some types of diseases. This study presented a method that will contribute to the creation, control and follow-up of new functional nutraceutical products. In particular, determining the vitamin values of traditional foods belonging to our country can help both the promotion of our country’s healthy products and the creation of a specific database. In this respect, our study provides a resource to the public. In recent years, both in our country and in the world, the desire to act consciously about healthy nutrition has been increasing. For this reason, it is important to know the nutritional values of the most frequently consumed foods in routine life. The purpose of the study was to create a response to this request. In this paper, B vitamins which are especially important for the activation of metabolic pathways and energy metabolism were examined and data were presented to consumers.

There are no ethical issues with the publication of this manuscript.

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