ICDSUPL3-H008

Volume: 3, 2024
3^rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT

Abstract number: H008

DOI: https://doi.org/10.24326/ICDSUPL3.H008

Published online: 24 April 2024

ICDSUPL, 3, H008 (2024)

The assessment of the level of selected vitamins in dairy products, whey protein concentrates and protein isolates

Anna Lipian-Głos¹*, Anna Stępniowska¹, Jagoda Szafrańska², Ramutė Mišeikienė³, Bartosz Sołowiej², Magdalena Krauze¹, Katarzyna Ognik¹

¹ Department Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

² Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

³ Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes 18, 47181 Kaunas, Lithuania

^{* Corresponding author:anna.lipian@up.lublin.pl}

Abstract

It was assumed that traditional dairy products and modern protein preparations are a rich and important source of B vitamins and fat-soluble vitamins. The aim of the research was to determine the level of selected vitamins in dairy products based on cow’s milk, in the context of their use as an element of a comprehensive supplement to the human diet. The levels of vitamin B₂, B₆, B₁₂ and A, D and E were assessed in cow’s milk products. The research material included 2 and 3.2% milk, protein milk shakes with various flavors, whey protein concentrates (WPC) and protein isolates. (WPI), sweet and sour buttermilk and yellow cheese. The level of selected vitamins in dairy products was assessed using the ELISA technique, after previously optimizing the method at the stage of sample preparation. The content of individual vitamins is given per 100 ml in the case of milk and per 100 g for other products. The analysis of dairy products showed that the content of vitamin B₂ in 2% milk was 5.76–7.2 µg; B₆ 5.55–6.39 µg; and B₁₂ 161.9–213.01 ng. In milk 3.2%, the level of B₂ was 7.29–8.77 µg; B₆ 6.63–8.17 µg; a B₁₂ 180.51–226.07 ng. Protein milk shakes contained 30.42–77.09 µg of vitamin B₂, 24.43–40.46 µg of vitamin B₆, and 425.32–808.76 ng of vitamin B₁₂. In WPC concentrates, the level of B2 was estimated at 38.93–65.94 µg, B₆ 32.38–46.84 µg and B₁₂ 603.49–1220.10 ng. In sour buttermilk, the content of B₂ was 21.94–25.84 µg, B₆ 19.49–27.83 µg and B₁₂ 316.28–614.92 ng. In 100 g of sweet buttermilk, the analyzed vitamins were: 30.59–35.65 µg, 16.28–37.38 µg and 635.84–720.9 ng, respectively. In short-ripened cheeses the vitamin B₂ content was 31.23–31.72 µg, B₆ 40.12–46.79 µg, and B₁₂ 549.87–735.41 ng. In turn, long-ripened cheeses contained, respectively: 28.38–44.26 µg, 35.45–42.26 µg and 207.96–414.97 ng of these vitamins. Due to the very low detection level for vitamin E in the method used, only the level of vitamin A and D was assessed in the tested products. The level of vitamins A and D in 2% milk was 28.75–35.63 µg and 0.56–0.66 µg, and in 3.2% milk 34.42–38.68 µg and 0.56–0.7 µg, respectively. Protein milk shakes contained 76.69–96.97 µg of vitamin A, 1.96–4.72 µg of vitamin D, 115.58–245.27 µg and 4.36–5.03 µg in WPC, and 108.52–122.64 µg and 3.86–5.68 µg in WPI. The level of vitamin A in sour and sweet buttermilk was 112.46–131.87 and 128.37–151.83 µg respectively and vitamin D 3.27–3.87 and 4.13–4.87 µg. 100 g of short-ripened cheese contained 113.57–119.87 µg of vitamin A and vitamin D 19.91–22.23 µg. The analyzed vitamins in the long-ripened cheese were 75.35–249.06 µg and 29.95–65.19 µg, respectively. The results obtained for the levels of vitamins B₁₂, A and D in milk, cheese, protein milk shakes, WPC and WPI and buttermilk are consistent with those obtained by other authors testing similar products [Chandan et al. 1997, Fox et al. 2015, Górska-Warsewicz et al. 2019, ttp://www.fsa.usda.gov/Internet/FSA_File/ddi2.pdf]. In the case of vitamins B₂ and B₆, the levels of these vitamins found in our own research in the analyzed products are similar, with the exception of milk 2 and 3.2%, where the level of these vitamins is much lower than reported in the literature. The richest source of vitamin A turned out to be sweet buttermilk and WPC preparations, and vitamin D to be long-ripened cheeses. The most valuable source of vitamin B₂ may be WPC whey protein concentrates; vitamin B₆.

Task titled: “Research network of natural science universities for the development of the Polish dairy sector – research project” is financed under a special-purpose subsidy from the Minister of Education and Science (MEiN/2023/DPI/2862).

Keywords: cow milk, dairy products, B vitamins, vitamin A, vitamin D

How to cite

A. Lipian-Głos, A. Stępniowska, J. Szafrańska, R. Mišeikienė, B. Sołowiej, M. Krauze, K. Ognik, 2024. The assessment of the level of selected vitamins in dairy products, whey protein concentrates and protein isolates. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.H008