Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 434-438Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.06.060
Keywords
ascorbic acid; fatty acid; pasteurisation; tocopherol
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Ascorbic and dehydroascorbic acids (vitamin Q, tocopherols (vitamin E) and unsaturated fatty acids are heat-sensitive and therefore, their concentrations in human milk could be affected by pasteurisation. Here we determined the concentrations of ascorbic acid plus dehydroascorbic acid, ascorbic acid alone, and alpha- and gamma-tocopherols, and the percentages of fatty acids in samples of human milk after pasteurisation by a slow (62.5 degrees C, 30 min) or fast heating (100 degrees C, 5 min) procedure. Both methods led to a significant decrease in the concentrations of ascorbic acid plus dehydroascorbic acid (12% and 29%), ascorbic acid (26% and 41%), alpha-tocopherol (17% and 34%) and gamma-tocopherol (13% and 32%), respectively. However, milk fatty acids, including the polyunsaturated long-chain fatty acids, were unaffected by the two methods. On the basis of these observations, we recommend that human milk be treated using a slow pasteurisation. In addition, we propose ascorbic acid as a marker of the degree of heat treatment. (c) 2007 Elsevier Ltd. All rights reserved.
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