eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-02-22 5 2 116 120 10.12691/jfnr-5-2-7 JFNR2017527 article Fikret KARATAS fkaratas@firat.edu.tr 1 Hadice ULUS 1 Sinan SAYDAM 1 Kader UGUR 2 Suleyman AYD?N 3 Faculty of Science Department of Chemistry, Firat University, Elazig, Turkey Endocrine and Metabolic Diseases Department, School of Medicine, Firat University, Elazig, Turkey Medical Biochemistry Department (Firat Hormone Research Group), School of Medicine, Firat University, Elazig, Turkey In this study, the amount of antioxidant vitamins and ghrelin hormones alteration in the packaged milk of five different brands commonly consumed were investigated depending on the shelf life. Besides the amounts of antioxidant vitamins and ghrelin hormones in fresh uncooked milk and boiled milk were determined. The milk samples were collected for a total period of 6 months with one-month periods beginning from date of manufacture. Then, the amounts of vitamins A, E and C with acylated and desacylated forms of ghrelin hormone were analyzed by using HPLC. Highest the amounts of vitamins A, E and C with acylated and desacylated forms of ghrelin hormone were found in the first month of production while the lowest amounts of A, E and C vitamins with acylated and desacylated forms of ghrelin hormone were found in the sixth month of after production (p<0.001). The amounts of vitamins A, E C and acylated and desacylated forms of ghrelin in fresh uncooked milk found to be higher than that of the boiled milk (p<0.01). The amounts of vitamins A, E, C and acylated as well as desacylated forms of ghrelin hormone in the packaged milk of all brands decrease over time depending on the shelf life of milk (p<0.001). Consumption of long time stored milk should be discouraged due to decrement of vitamins and ghrelin hormones. http://pubs.sciepub.com/jfnr/5/2/7/jfnr-5-2-7.pdf milk ghrelin hormone vitamin A vitamin E vitamin C