Journal
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
Volume 152, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.plefa.2019.102040
Keywords
Lipid oxidation; Oxylipins; Free fatty acid; Antioxidant content; Bovine milk; Heat treatment
Funding
- Center for Advanced Processing and Packaging Studies [OVCR-A20-1828]
- Sao Paulo Research Foundation (FAPESP) [2014/18227-4]
- Sao Paulo Research Foundation (FAPESP_UC DavisSprint grant) [2015/50437-1]
- Coordination for the Improvement of Higher Education Personnel (CAPES), Brazil [001]
Ask authors/readers for more resources
The effects of industrial heat treatments of raw bovine milk subjected to Batch Pasteurization (BP), High Temperature Short Time (HTST) and Ultra High Temperature (UHT) on the formation of primary (hydroperoxide content and oxylipins) and secondary lipid oxidation products (thiobarbituric acid reactive species -TBARS) were evaluated. Total fatty acid content, percent of free fatty acids (FFA), and total antioxidant capacity (TAC) were also measured. Except for a 30% reduction in capric acid (C10:0) after UHT compared to BP, no significant differences in total fatty acid concentrations were detected amongst the heat treatments. Compared to raw bovine milk, no statistically significant effects of heat treatment were observed on percent FFA (0.29-0.31%), hydroperoxide concentration (0.0558-0.0624 mmol L-1), and TSARS values (13.4-18.9 mu g MDA kg(-1)). HTST and UHT led to significant reductions (50-65%) in linoleic and alpha-linolenic acid oxidized metabolites compared with raw milk and batch pasteurized milk. Compared to raw milk (2943.7 mu mol of TEAC L-1), TAC was significantly reduced by all heat treatments (2245 - 2393 mu mol of TEAC L-1), although no statistically significant differences were observed amongst the treatments. The results demonstrate that heat processing reduces milk oxylipin content and antioxidant capacity and that oxylipin and TAC measurements provide a new sensitive approach to assess the impact of milk processing on lipid oxidation. The nutritional, shelf life and sensory implications of reduced oxylipins in HTST and UHT processed bovine milk merit further investigation.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available